No need to fly to Sichuan—Taichung has fiery, mouthwatering “Wushan Roast Fish” that’s both spicy and aromatic!

Text and photos by /Mika

Attention spice lovers!! I was once utterly amazed by how oily and spicy the food was when I visited Sichuan—but oddly enough, after a few days, I became addicted. I couldn’t get enough of the intense spice and that rich, greasy flavor. But later, finding authentic Sichuan flavors in Taiwan proved quite difficult. Thankfully… there's now an authentic Wushan Roast Fish place in Taichung. It uses essence oil simmered for 6 hours with 42 kinds of Chinese herbs, combined with Sichuan peppercorns and chili peppers, paired with locally farmed sturgeon and tilapia—all in one bite. It’s spicy, oily, and incredibly flavorful, especially with the mountain of sides that are so abundant you’ll definitely leave full. With such authentic Sichuan-style roast fish, you no longer have to go all the way to Sichuan—come to Taichung and enjoy it here (waving)!

This Wushan Roast Fish at Chengli Chengwai is designed with a refined touch—you might even mistake it for a café at first glance, but it turns out to be a Sichuan-style roast fish spot. The owner is someone who really values aesthetics and quality.

The storefront design is also top-notch.

Outside, there’s a model of the Wushan Roast Fish—the portion sizes are really that big. It’s best to come with two or three friends to take on the challenge!

The owner of Chengli Chengwai is from Northeast China and is dedicated to bringing authentic Wushan Roast Fish to Taiwan. This is actually the first Wushan Roast Fish shop opened by someone from Northeast China in Taiwan.

I really love their interior design style—its high ceilings, minimalist, and cozy space make for a more pleasant dining experience.

Menu reference—it’s designed quite artistically. The main options are Taiwan-farmed fish: sturgeon (NT$35 per Taiwanese liang) and tilapia (NT$25 per Taiwanese liang). Then you choose your own selection of ingredients to cook in the pot (NT$68). You pick your own veggies, though they do offer recommended combinations. For two to three people, four side dishes should be about right. I remember we ordered potatoes, baby bok choy, bean sprouts, tofu skin, bamboo shoots, peanuts, and green onions. We also added Chongqing noodles, and got a free pot of herbal tea for checking in.

Appetizers at Chengli Chengwai

Cold glass noodles with fried tofu skin

These slightly chewy and delightfully spicy fried tofu skin noodles are refreshing as an appetizer.

Cold shredded potato

FYI, in mainland China, “potato” is called “tudou” (土豆), while what we call “potato” they call “peanut” XD. So this is cold shredded potato.

Cold fish skin

It has a tender, bouncy texture—even I, someone who doesn’t usually like fish skin, kept eating it nonstop...

Chongqing noodles

They’re served in small bowls, so they don’t fill you up too much—but they’re seriously delicious!! The noodles are springy and firm, the peanut bits add crunch and aroma, and the spicy sauce has a hint of sweetness that balances the heat. Topped with chopped scallions, the aroma spreads as you mix it all together—absolutely amazing.

It’s basically a spicy cold noodle dish with a hint of peanut aroma. The noodles are springy and chewy, and that spicy, fragrant taste really won me over. As a spice lover, I’d say the medium-spicy level is pretty great.

There are eight flavors of Wushan Roast Fish: fish-flavored, garlic, fermented black beans, curry, spicy, black pepper, chili, and “strange flavor.”

Spicy Roast Fish / Tilapia (NT$25 per Taiwanese liang)

Since it’s live fish grilled fresh, you’ll need to wait around 20 minutes, and the portion size is truly impressive—enough for about three to four people. The special iron pot and stove have charcoal underneath to keep it heated throughout, so the flavor just gets better as you eat. You can freely choose your side dishes—we went with potatoes, baby bok choy, bean sprouts, tofu skin, and bamboo shoots, piled up like a little hill. Just looking at it is satisfying. The three bowls next to it are Sichuan chili peppers and peppercorns—that’s why the roast fish here is so authentic. Whether it’s the chili or the spicy oil, they stay true to the original flavors.

Don’t underestimate this oil—you know each spoonful is the essence of 42 kinds of Chinese herbs simmered for six hours?! The owner said this oil is the most expensive part of the cost. Can you imagine?! These oils are all made from herbs, every drop is pure essence, and it’s actually healthy for your body.

It’s almost impossible not to feel full after finishing this mountain of sides. For spice lovers, seeing all that chili is kind of therapeutic, haha. Especially with that oily, spicy aroma wafting over you, making your mouth water—it’s so tempting.

The right way to eat it is to dig through the mountain of sides and go straight for the fish.

The beautiful owner personally served us!

The tilapia at Chengli Chengwai is so tender and fresh, with absolutely no muddy taste. The real highlights are the slightly charred, oily parts like the fish chin and belly—but eating the fish along with the crunchy veggies is also amazing. And of course, this isn’t just for spice lovers—the spiciness of Wushan Roast Fish can also be adjusted!

Go for the key parts before the fish gets overcooked. I personally love the slightly charred texture—the fish absorbs the oily and spicy aromas, super flavorful. The more it cooks, the more fragrance it gives off, and it’s just so satisfying. Don’t touch the spatula underneath—that’s there to stop the fish from sticking to the pot.

Garlic Roast Fish / Sturgeon (NT$35 per Taiwanese liang)

The garlic-roasted fish is arguably the most popular signature dish here, and it’s made with sturgeon farmed in the pristine surroundings of Nanzhuang. The aroma of this garlic-roasted fish is basically an amped-up version of the spicy roasted fish—fragrant the moment it’s served, truly an irresistible scent.

Just like before, you can freely choose your side ingredients, each priced uniformly at NT$68. This time, I kept it low-key and only picked five: wood ear mushrooms, enoki mushrooms, cabbage, scallions, and tofu skin. I found the tofu skin particularly amazing, soaking up all the oily, spicy flavors. As for the cabbage, I loved it too—it had a sweet edge amid the crispy, oily spiciness, and the enoki mushrooms added even more flavor.

Really, don’t be afraid of the oil—it’s costly and high-quality stuff. In fact, it’s the key to the deliciousness. Every spoonful is the essence of 42 kinds of Chinese medicinal herbs simmered for six hours. It’s all-natural, healthy oil brewed purely from herbs.

I think the slightly charred roasted fish is the most tender and tastiest. Sturgeon is a highly prized fish, with flesh that’s tender, delicious, delicate, and sweet. Eating it with the spicy oil makes it even more flavorful and absolutely worth every penny.

The insiders go for the slightly crispier fish skin and flesh.

The fish here is live and grilled fresh, so you’ll need to wait about 20 minutes. That’s really something to be understanding about—good fish is definitely worth the wait.

This special grill is the only one of its kind in all of Taiwan. It uses charcoal for roasting while maintaining the freshness of the live fish through high heat.

The unique grill locks in the sweet juiciness of the live fish using high-heat charcoal. With such care and dedication to authentic flavor, how much does this genuine Wushan-style roasted fish cost? Since the weight of each fish varies in Taiwan taels, for example, our group of four shared one portion of grilled fish for around NT$1,000, which including side dishes comes out to roughly NT$500 per person. For that price, you get authentic Sichuan-style roasted fish—and I personally think it’s great value and worth recommending!

Wushan Roast Fish Inside and Outside the City
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Address: No. 211, Section 1, Meicun Road, West District, Taichung City
Phone: (04)2301-6668
Business Hours: 11:30–23:30

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MIKA’s Foodie Travel Journal