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Wala Dda (Riyueguang Dapu Bridge Branch)

湘菜 · ⭐ 4.4

2nd Floor, Xujiahui Zone, No. 618 Xujiahui Road, Ryokei Center, Dayuqiao Subdistrict

Dishes

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  Sichuan-style Crispy Pork Strips

  Sichuan-style crispy pork strips made from pork tenderloin, marinated, coated in starch batter, and deep-fried until golden and crunchy. Crispy outside, tender inside.
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  Signature Perilla Frog Hot Pot

  Frogs and purple perilla leaves are the main ingredients, marinated frog is stewed with perilla leaves, seasoned with ginger slices, garlic cloves, dried chilies, cooked in a small pot to preserve the original flavor.
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  Spicy麻 Chicken Feet

  Spicy麻 chicken feet without bones are made primarily from chicken feet, which are blanched to remove odor and then marinated or mixed with a special spicy麻 sauce. The spicy麻 sauce is made by mixing Sichuan pepper, chili, garlic paste, ginger paste, soy sauce, vinegar, and sugar, resulting in a fresh, fragrant, slightly numbing flavor with rich layers.
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  Stir-Fried Instant Noodles

  Stir-fried instant noodles is a simple and delicious home-style dish. The main ingredient is instant noodles, supplemented with vegetables, eggs, and other ingredients. Stir-fried at high heat, the instant noodles blend thoroughly with the配料, creating a unique texture.
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  Grilled Chicken Wings

  Roasted chicken wings are made from chicken wing parts, marinated and then grilled in an oven or over charcoal. Common marinade ingredients include soy sauce, cooking wine, ginger, garlic, and honey to enhance flavor.
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  Grilled Chicken Wings

  Roast chicken wings is a dish primarily made with chicken wings. The preparation typically involves marinating the wings and then slow-roasting them on a grill at an appropriate temperature until golden and crispy on the outside, with a fragrant crust and tender, juicy meat inside.
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  Stir-fried卤肥肠

  Stir-fried卤肥肠 is a dish featuring pork intestines as the main ingredient. The intestines are first braised to absorb flavor, then sliced and quickly stir-fried with chili peppers, scallions, ginger, and garlic. Proper heat control ensures the intestines are crispy on the outside and tender inside, offering a rich texture.
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  Brown Sugar Glutinous Rice Dumplings

  Red sugar glutinous rice balls are a sweet dessert made from glutinous rice flour. The dough is shaped into small balls, deep-fried until golden and crispy outside, soft inside, then coated with warm red sugar syrup for a rich, sweet flavor.
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  肥美蒜香味蛙锅

  肥美蒜香味蛙锅是一道以鲜嫩牛蛙为主料的中式菜肴。选用肉质饱满的牛蛙切块，经腌制后过油锁住水分，再与大量金黄蒜末、新鲜蒜瓣一同爆炒焖煮。成菜蒜香浓郁扑鼻，蛙肉滑嫩肥美，入口鲜香微辣，蒜粒软糯入味，汤汁浓稠可拌饭。整体口感层次丰富，蒜香与蛙肉的鲜甜完美结合，是一道令人回味的下饭菜肴。
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  Mustard Shrimp Balls

  Mustard shrimp balls are made from fresh shrimp mashed into paste, mixed with egg white and starch, shaped into balls and boiled. Serve with mustard sauce or mix in mustard for a spicy kick—tender and elastic texture.
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  Garlic Flavor Frog Pot

  Garlic-flavored frog leg pot is primarily made with frog legs, stir-fried with辅料 such as garlic, ginger, green onions, and chili peppers. First, the frog legs are blanched to remove any fishy odor, then simmered together with aromatic garlic and other seasonings, allowing the rich garlic flavor to deeply penetrate the frog meat.
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  Chongqing Cold Noodles

  Chongqing cold noodles are made with alkaline noodles, boiled and rinsed in cold water for a smooth, elastic texture. Tossed with sesame paste, soy sauce, vinegar, chili oil, garlic, green onions, and crushed peanuts, often served with shredded cucumber and carrot for a rich, refreshing cold dish.
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  Grilled Fish on Iron Plate

  Black iron plate grilled fish is a dish made by marinating fresh fish and grilling it on a hot iron plate. It's usually cooked with vegetables like potatoes, bean sprouts, and enoki mushrooms, then drizzled with a special sauce to make the fish tender and flavorful, while the vegetables absorb the rich broth.
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  Spicy Frog Hot Pot

  Spicy frog leg pot is primarily made with frog legs, paired with vegetables such as bean sprouts, lettuce, and wood ear mushrooms. It is stir-fried with seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns, then simmered in a specially prepared broth to infuse the frog meat with flavor.

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