Wang Wu Private Kitchen
特色菜 · ⭐ 4.1
No. 1, Building 38, No. 55 Xiejiaowan Zhengjie, Yangjiaping Subdistrict (directly opposite the main gate of China Resources Twenty-Four City Phase I)
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 1, Building 38, No. 55 Xiejiaowan Zhengjie, Yangjiaping Subdistrict (directly opposite the main gate of China Resources Twenty-Four City Phase I). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry-Braised Catfish, Signature Cold Noodles, Signature Spicy Chicken.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: 特色菜
- Rating: 4.1
- Address: No. 1, Building 38, No. 55 Xiejiaowan Zhengjie, Yangjiaping Subdistrict (directly opposite the main gate of China Resources Twenty-Four City Phase I)
- Popular dishes: Dry-Braised Catfish, Signature Cold Noodles, Signature Spicy Chicken, Spicy麻 Fish, Pickled Pepper Intestine
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Dishes
Dry-Braised CatfishA Sichuan dish featuring catfish simmered in a savory sauce with chili and fermented bean paste, resulting in tender fish with rich, umami flavor.
Signature Cold NoodlesA refreshing dish featuring hand-pulled noodles tossed with crisp vegetables and a tangy sauce, perfect for hot days.
Signature Spicy ChickenSignature Spicy Chicken features thigh meat or whole chicken, boiled, cooled, and sliced, then drizzled with a sauce made from chili oil, Sichuan pepper powder, garlic, ginger, soy sauce, vinegar, sugar, and sesame paste, topped with crushed peanuts and green onions. The dish emphasizes tender chicken and rich sauce.
Spicy麻 FishA Sichuan dish featuring fresh carp cooked with Sichuan peppercorns, chili, and aromatic spices, delivering a numbingly spicy flavor.
Pickled Pepper IntestineA spicy Sichuan dish made with pork intestines marinated in pickled peppers and stir-fried with garlic and ginger, offering a tangy and numbing flavor.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Pā HúdòuA traditional snack made from fava beans, cooked until soft and then stir-fried with spices for a savory, crunchy texture.
Garlic Steamed ClamsStir-fried clams with garlic, a dish featuring clams as the main ingredient, washed and cooked with garlic and seasonings to absorb the rich garlic flavor.
Tofu puddingTofu pudding, made primarily from soft tofu, is solidified through a delicate crafting process into blocks, then served with specially prepared sauces or broths. Its appearance is pure white, and its texture is smooth and tender, making it an excellent vegetarian dish. It is often used as a soup ingredient or side dish in various cuisines.
Warrior BeefBàowáng beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After marinating, it's slow-cooked or braised until tender and flavorful. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine; some recipes add doubanjiang or chili for extra flavor.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.