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Wanzhou Grilled Fish (Chongqing style)


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Wanzhou Grilled Fish (Chongqing style)

rhgindc | Jan 1, 2014 07:43 AM

I just returned from Chongqing, China and enjoyed one of the most delicious dishes I've ever eaten. It's a local specialty called Wanzhou Grilled Fish.

It is a grilled whole fish covered in a dry dressing of Sichuan peppercorns, dried chilies and and served in a big pan full of soupy goodness similar to Sichuan hot pot liquid.

Originating from Wanzhou (formerly WanXiang) in Chongqing municipality, this specialty is popular in Mainland China. This dish is often called by its old name: Wanzhou (WanXian) Grilled Fish – from the city that was ultimately subsumed by the rapidly expanding Chongqing. In the “authentic” method of preparation – the cooks will first grill a freshwater fish (often Grass Carp) over charcoal prior to topping it with condiments and fillers that you select from the menu. And of course – you order and drink beer. Countless restaurants all over China serve this specialty. Beijing – where Sichuan dishes and Northern Chinese cumin lamb skewers often share menu centerfolds – is dotted with these specialty joints. (description courtesy of

Is there any place in the Los Angeles, San Gabriel Valley, or Orange County area that serves this wonderful dish?

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