With a history of 70 years, Sichuan permanent Wangchuan flavor River fresh restaurant opened for the first time in Beijing, on the 6th floor of Wanda Mandarin Hotel. Yongyong Wangchuan flavor River fresh restaurant only selects the cliff catfish growing around the rocks in the Tuojiang River Basin of Sichuan Province. It adopts unique cooking techniques, with pepper, pepper, garlic and secret seasoning from Sichuan, and adds homemade pickles. This dish can stand the fault of any Sichuan guests.

Tuojiang cliff catfish is the representative of Chinese early "boatman food", and also the classic of Sichuan style River fresh food. Its meat is smooth and tender, with few thorns and delicious taste. In the early days of the Tuojiang River, the river was full of fish and shrimp. The boatman wanted to eat fish by hanging bamboo baskets on both sides of the boat. They set up an iron pot on the shore or on the boat, take the fish and water from the river, boil the fish head first, then put the fish meat, and finally add seasoning and hot sauce, so that the boatman can sit around the iron pot and enjoy the hot and delicious River fresh food. This kind of boatman"s delicacies gradually spread to the shore. According to the tastes and hobbies of merchants, the restaurant has made a variety of cooking methods. Among them, the most famous "garlic cliff catfish" and "permanent wangya catfish" is a signboard in Sichuan"s local famous food "garlic cliff catfish". It inherits the river fresh characteristics of Sichuan Yuxi town and the 70 year old craftsmanship of its founder, Mr. Wang Yongyong. The local, is unique, permanent Wang with food materials and adhere to the tradition, in the catering industry in the fierce competition in Chengdu, has become a famous chain brand.