Name: 王记鱼馆(詹洲路店)
Address: West Trade Lane 2, Meishan
Telephone: +8618228550262
Price range: $
Rating: 4

This fish restaurant was built by the boss himself. From the decoration design to the development of dishes, he used all of Bin Yiren&#39;s skills in cooking fish. The seasoning of burning noodles is used for dry-fried fish, and Litsea cubeba is used for mixing hot frogs. It is unconventional and often has unexpected surprises. Eating fish with white shells is very delicious.

‭‮家这‬‬鱼馆‭‮是全‬‬老板一手打造，从装修‭‮计设‬‬到菜品研发，把‭‮宾宜‬‬人做鱼的本事都使‭‮来出‬‬了。燃面的调料用于干烧鱼，木姜子用于‭‮拌热‬‬蛙，不走寻常路，往往有意外惊喜。吃鱼日白冲壳子，巴巴适适。

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王记鱼馆(詹洲路店)

When you go to Meizhou, you must visit the Three Su Temple and eat Meizhou Dongpo. Meizhou Dongpo Sansu Temple is right next to the Three Su Temple, so you can eat right after visiting. In addition, the store has a battery car that picks up and drops off guests from the parking lot for free, which is really convenient. The outdoor area of ​​the store is like entering a garden. I have never seen such an elegant restaurant. It is worth a visit for this environment. The service of the waiter is also excellent, but the taste of the dishes is relatively not amazing.

No. 1 of Local Restaurants in Meishan

It tastes pretty good, I like it very much.

The taste is very good. The shop is very small, the ingredients are very good, and it is both spicy and fragrant. It is a hot pot restaurant that I am willing to come to again. If it is not far from me, this will definitely be the reception point. There are not many good hot pots like this in Chengdu, so eat it and cherish it. It is said that hot pot is not easy to make. This restaurant has no publicity at all. At mealtime, the neighbors around will automatically come to sit in the queue. There are not many small shops that rely on word of mouth.

Because the business was so good, we didn&#39;t hire many people to cook. The whole family was so busy that we couldn&#39;t talk about service. The hygiene was not as good as before because the business was so good. There was a strong fishy smell on the table, which made me a little disgusted.
The three tenders were the same taste as before. The crispy belly, kidney and pork liver were all very good. I was just worried that the old man would be tired for a long time because the business was so good. After all, he was old. Secondly, the better the business was, the more likely it would cause diners to feel uncomfortable in other aspects. I guess the chances of me going there again were greatly reduced.

Mud eel, I guess it means native eel. It is said that the most distinctive one is the eel soup with radix frisee. It is a novelty. I think the eel soup is strange. There is no fishy smell. It is well processed and has the fresh taste of eel. In the end, I ate a lot of radix frisee. As for the fried eel, eel with radix frisee and loach, they were average. The bean soup with choy sum was delicious.

Because it is more systematic, the grade has also been improved.
Kung Pao Scallop, Dengying Yellow Beef, Braised Porcini Mushrooms, Home-cooked Sea Cucumber, Seafood Braised Assorted Vegetables, and Dry-fried Fish with Bean Sprouts are all a combination of traditional Sichuan cuisine techniques and high-end ingredients. The fish maw and cabbage are also served with traditional beef biscuits. This change is very meaningful.

王记鱼馆(詹洲路店)

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