Wanzhou BBQ Fish & Lobster ( Jiuyang Avenue Store)
Sichuan cuisine · ⭐ 3.6
No. 234, Jiuyang Road, Dajing Community, Jiujiang Subdistrict (100 meters west of the intersection of Jiuyang Avenue and Jiuyuan Road, next to Hongyu Computer)
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 234, Jiuyang Road, Dajing Community, Jiujiang Subdistrict (100 meters west of the intersection of Jiuyang Avenue and Jiuyuan Road, next to Hongyu Computer). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chicken Wings with Pork Belly, Braised Duck Heads, Dry Pot Shrimp.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 3.6
- Address: No. 234, Jiuyang Road, Dajing Community, Jiujiang Subdistrict (100 meters west of the intersection of Jiuyang Avenue and Jiuyuan Road, next to Hongyu Computer)
- Popular dishes: Chicken Wings with Pork Belly, Braised Duck Heads, Dry Pot Shrimp, Dry Pot Fish Maw, Grilled Fish Side Dishes
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Dishes
Chicken Wings with Pork BellyA dish combining chicken wings and pork belly, marinated and grilled to perfection for a crispy exterior and tender, juicy interior.
Braised Duck HeadsBraised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
Dry Pot ShrimpDry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
Dry Pot Fish MawDry Pot Fish Maw is a dish featuring fish maw as the main ingredient, stir-fried with green pepper, red pepper, and onion, then simmered with seasonings to absorb the broth's aroma, finally served hot in a dry pot.
Grilled Fish Side DishesVegetables like potatoes, bean sprouts, and mushrooms are grilled with fish to absorb its flavor and spices.
Grilled Spicy CatfishA spicy catfish dish grilled over charcoal, seasoned with Sichuan peppercorns and chili for a bold, numbing heat.
Spicy Mala ClamsFresh clams stir-fried with a secret spicy and numbing sauce, delivering a bold, aromatic flavor typical of Sichuan cuisine.
Blue Bottle AdventureA creative fusion dish featuring blueberry sauce, tender chicken breast, and seasonal vegetables, prepared using low-temperature cooking and charcoal grilling for a layered flavor experience.
Spicy Bubble CarpA spicy Sichuan dish featuring carp cooked with bean sprouts and chili, served in a numbingly hot broth.
Spicy Grilled BrainA spicy Sichuan-style dish made by grilling pig brain marinated in chili and Sichuan peppercorns, offering a rich, numbingly hot flavor.