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Chanqing Wan Zhou Roast Whole Fish (Huitou Port Branch)

Sichuan cuisine · ⭐ 4.4

3rd Floor, Huiduogang Shopping Center, Huangchang Road (opposite Exit A of Huangchang Metro Station)

Dishes

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  Grilled Fish Portion

  A whole fish dish made by marinating a whole fish and grilling it over charcoal or in an oven. Usually cooked with potatoes, bean sprouts, and enoki mushrooms, then topped with a special sauce. The texture is crispy on the outside and tender inside, with rich aroma.
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  Large Catfish

  Large portion of Channel Catfish: main ingredient is channel catfish, cleaned and cooked by steaming or braising with ginger slices and green onions to keep the fish tender.
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  江团鱼

  Jiangtuan fish is a dish made primarily from Jiangtuan fish, seasoned with various spices and cooked using specific methods. The preparation typically involves cleaning the fish, marinating it in a specially prepared sauce, then steaming or braising it, and finally reducing the sauce to allow the flavors to penetrate the fish meat.
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  Lake Turtle Fish

  Lake bass is primarily made from fresh lake bass, prepared by steaming or braising. Steaming preserves the fish's original flavor and tender texture, while braising makes the flesh more flavorful with a bright red color.
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  Popping Brown Sugar Glutinous Rice Cake

  Stuffed red sugar glutinous rice cake is a traditional Chinese dessert made primarily from glutinous rice. The outer layer is golden and crispy, while the inside is filled with hot red sugar syrup that flows out when bitten into, offering a sweet and delicious taste.
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  Vegetable Medley Platter

  A mixed vegetable platter featuring fresh carrots, cucumbers, broccoli, bell peppers, and lettuce, neatly sliced or diced and arranged. Some vegetables are briefly blanched or lightly marinated to preserve their natural color and crisp texture.
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  Grass Carp

  Remove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
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  Sichuan Pepper

  Green Sichuan pepper is a unique seasoning made from fresh green Sichuan peppers, carefully selected and processed. It has a bright green color and offers a rich numbing aroma combined with a refreshing fragrance. In cooking, green Sichuan pepper is commonly used to enhance the numbing flavor and aroma of dishes, adding a distinctive taste to the cuisine.
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  Spicy Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.
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  Spicy Bullfrog and Catfish Grill

  A grilled dish featuring bullfrog and catfish, marinated and cooked over charcoal with a special sauce for rich flavor. The exterior is slightly charred while the inside remains tender and juicy.
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  Spicy Boneless Black Chicken Feet

  Black chicken feet, deboned and marinated with chili, Sichuan pepper, ginger, and garlic, then fried or boiled. Reddish in color, soft yet chewy, with a rich spicy-numbing flavor.

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