Weilai Theme Seafood Restaurant (Konggang West District Branch)
小吃快餐 · ⭐ 4.8
No. 125, Tongsheng Road, Annex No. 1 (430 meters on foot from Exit 5 of Lushan Metro Station)
Dishes
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Torn SquidA dish made by tearing fresh squid into strips and stir-frying with garlic, ginger, and chili for a tender, flavorful bite.
Salted Pepper CrawfishA dish made with fresh crawfish stir-fried in salt and pepper, resulting in a crispy texture and savory, spicy flavor.
Stewed Crab with OilA dish made by stewing fresh crab in oil with ginger, garlic, and seasonings until the meat is tender and the roe is rich.
Stewed Clams in OilA dish made by stewing fresh clams in oil with aromatics like ginger, garlic, and scallions, resulting in a savory and aromatic seafood delicacy.
Oil-Braised Shrimp KingA dish featuring fresh large shrimp simmered in oil with soy sauce, sugar, and aromatics for a rich, savory flavor.
Spicy Tender Chicken FeetA spicy and tender chicken feet dish made with chili, Sichuan pepper, and other seasonings, popular in Sichuan cuisine.
Garlic Spicy CrawfishFresh crawfish stir-fried with garlic and chili, delivering a rich, spicy flavor.
Garlic Spicy River ShrimpFresh river shrimp stir-fried with garlic and chili, delivering a rich, spicy flavor and tender texture.
Bifengtang Stir-Fried CrabPrawn in the style of Aberdeen is a dish made primarily with crabs, stir-fried with garlic, chili, and breadcrumbs. The crabs are first deep-fried until golden and crispy, then tossed with a specially prepared Aberdeen sauce to create a unique texture.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.