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Dajiale (Dongguan Wanjiang Branch)

小吃快餐 · ⭐ 4.1

Units 103, 130, 131, 133, and 135, Mingdu Yuan, Huadu Square, Intersection of Guansui Avenue and Jiaoyu Road

Dishes

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  Thick Pork Cutlet Rice with Cheese Bake

  Thick pork cutlet marinated and pan-seared, then baked with cheese over steamed rice for a rich, savory flavor.
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  Chilled Milk Tea

  Iced milk tea is made with black or green tea, mixed with milk or plant-based milk, sweetened with syrup, then chilled or served with ice. Key ingredients include tea, milk, sugar, and water.
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  Signature Hainanese Chicken Rice

  A classic Hainanese dish featuring tender chicken served over fragrant chicken oil rice, accompanied by chili sauce and cucumber slices.
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  Creamed Corn with Young Chicken

  A French dish featuring tender young chicken simmered in a creamy corn sauce, offering a rich and savory flavor.
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  Hainan Chicken Rice

  Hainan Chicken Rice features tender chicken and fragrant rice cooked in chicken broth, a classic dish from Hainan Island.
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  Hong Kong Style Hot Milk Tea

  Hong Kong-style hot milk tea is made by steeping black tea, adding condensed milk or light cream, boiling, and filtering for a rich, smooth drink. Key ingredients include black tea, milk or light cream, and condensed milk, with careful control of heat and ratios to blend tea and milk flavors.
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  Meat Sauce Pasta Bake

  A fusion dish combining Italian pasta with a savory meat sauce, seasoned with Chinese-style ingredients and baked with cheese.
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  Honey Glazed Chicken Wings

  Honey Glazed Chicken Wings is a sweet and savory dish made by marinating chicken wings in honey, soy sauce, and aromatics, then roasting until golden and sticky.
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  Honey Glazed Chicken Wings with Toast

  Honey-glazed chicken wings served with crispy toast, a sweet and savory afternoon tea treat.
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  Weighty Sirloin Steak

  A thick-cut sirloin steak, expertly grilled to perfection with a savory crust and tender interior, served with classic sauces.
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  Eel and Pork Rice with Ginger Sauce

  Grilled eel and pork simmered in a ginger-soy sauce, served over steamed rice for a savory, aromatic dish.

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