Close

Wulangtai Small Seafood (Gui Jie Branch)

鱼鲜 · ⭐ 4.0

No. 10-11, Dongzhimen Nei Street

Dishes

• 

  Chilled Beer

  Ice-cold beer is a beverage made by refrigerating beer in a refrigerator or freezer until it reaches a low temperature. The main ingredient is beer, typically made from water, malt, hops, and yeast through fermentation. The preparation method is simple—just chill the finished beer to an appropriate temperature before drinking.
• 

  Wang Lao Tai Spicy Clam Meat

  Wang Lao Tai Spicy Clam Meat is made primarily from fresh clams, stir-fried with chili, garlic, ginger, and other seasonings. After cleaning, the clams are stir-fried together with the seasonings to produce tender meat and a rich, flavorful dish.
• 

  Red Grape

  Red grapes are a dish primarily made from red grape varieties. Fresh red grapes are typically washed and eaten directly, or used to make salads, jams, and desserts. Some preparations involve simple seasoning with honey, yogurt, or cream to preserve their natural flavor.
• 

  Old Beijing Mochi Orange Juice

  Old Beijing Mochi Orange Juice is a beverage made primarily from fresh oranges. After juicing, the pulp is filtered out and sweetened with an appropriate amount of sugar or honey. It can be enjoyed cold or with ice cubes, offering a refreshing taste.
• 

  Spicy Sea Cabbage

  A dish made by stir-frying sea cabbage with chili and garlic, offering a crisp texture and spicy flavor.
• 

  Spicy Wuhua Snail

  Spicy abalone is a dish primarily made with fresh abalone. After cleaning, the abalone is blanched to remove any fishy odor, then stir-fried with chili peppers, minced garlic, ginger slices, and other seasonings. The cooking process emphasizes precise heat control to ensure the abalone remains tender and crisp in texture.
• 

  Spicy Cauliflower

  Spicy Cauliflower is a dish primarily made with cauliflower. Wash the cauliflower and break it into small florets, then blanch and set aside. Heat oil in a wok, add minced garlic, dried chilies, and Sichuan peppercorns to stir-fry until fragrant. Add the cauliflower and stir-fry, then season with salt and light soy sauce, continuing to stir-fry until well mixed.
• 

  Spicy Pickled Mustard Greens

  Spicy pickled mustard greens is a cold dish featuring pickled mustard greens as the main ingredient. After soaking, the greens are cut into segments and mixed with chili, garlic, scallions, and seasonings like soy sauce, vinegar, sugar, and sesame oil.
• 

  Spicy Fragrant Snail

  A Sichuan dish made with fresh snails stir-fried in a spicy and fragrant sauce, featuring tender meat and bold flavors.
• 

  Spicy Duck Intestines

  Spicy duck intestine is a dish primarily made with duck intestines. After cleaning, the duck intestines are stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and other seasonings. Typically, the duck intestines are blanched to remove any odor, then sautéed in hot oil with aromatics, and finally quickly stir-fried until fully cooked, preserving their crisp and tender texture.
• 

  Spicy Chicken Cartilage

  Spicy chicken cartilage is made primarily from chicken cartilage, which is marinated and then deep-fried until crispy on the outside and tender on the inside. It is then stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The dish has a bright red color, a crispy texture, and a spicy flavor with a numbing sensation.

Reviews