Close

Wa Lai Da (Lu Jing World Plaza Branch)

湘菜 · ⭐ 4.8

Unit C4-08-5, 4th Floor, Building 2, No. 78 Shuangying West Road, Nanshao Town

Dishes

• 

  Spicy Oil-Braised Frog

  A spicy Sichuan dish featuring frog cooked in a rich, aromatic oil-based sauce with chili and Sichuan peppercorns.
• 

  Sichuan-Hunan Crispy Pork Strips

  Chuan-Xiang crispy pork strips is a dish made from pork tenderloin, sliced into strips and coated with starch and egg mixture, then deep-fried until golden and crispy. During preparation, a small amount of scallion-ginger water and seasonings are typically used to marinate the meat, enhancing its flavor.
• 

  Signature Perilla Flavor

  Signature perilla flavor uses fresh perilla leaves as the main seasoning, paired with pork or fish, prepared by marinating, stir-frying, or steaming. Perilla imparts a unique aroma, and ingredients absorb its herbal essence during cooking.
• 

  Signature Perilla Frog with Beef

  Signature Purple Perilla Frog Legs features fresh frog legs as the main ingredient, paired with purple perilla leaves, garlic slices, and ginger slices, prepared by stir-frying or braising. The frog meat is tender, while the purple perilla leaves impart a unique aroma, resulting in a rich and flavorful dish.
• 

  Osmanthus Sweet Tofu Pudding

  Guìhuā Tángdòu Huā is a dessert made with soft tofu, sugar water, and dried osmanthus flowers. Cut the tofu into cubes, add to the prepared sugar water, sprinkle with dried osmanthus, and chill before serving.
• 

  Roasted Spring Chicken

  Roast spring chicken is a dish made primarily from young chickens, marinated and then roasted. The chicken is coated with a special marinade both inside and out, then roasted until golden and crispy on the outside, with tender and juicy meat inside.
• 

  Refreshing Kelp Strips

  Refreshing seaweed strips is a cold dish primarily made with seaweed. After soaking, the seaweed is sliced into fine strands and seasoned with garlic, vinegar, soy sauce, sesame oil, and a small amount of sugar, then mixed well before serving.
• 

  Old Jar Sichuan Pickled Vegetable Flavor

  Old jar sour cabbage flavor is made primarily from fermented cabbage, typically using napa or mustard greens fermented traditionally in old jars, combined with meat or vegetables. Lactic acid bacteria fermentation creates a unique sour aroma and taste.
• 

  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.
• 

  Mini Glutinous Rice Balls

  Mini glutinous rice balls are made by steaming glutinous rice, mashing it, shaping it into small balls, then frying or pan-frying. Made from glutinous rice, they have a crispy exterior and soft, chewy interior, commonly enjoyed as a snack or dessert.
• 

  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.
• 

  Black Pepper Oyster Sauce Flavor

  Black pepper oyster sauce flavor is a dish primarily made with beef or chicken, seasoned with black pepper and oyster sauce. Main ingredients include meat and vegetables such as onions and green peppers, prepared by stir-frying or stewing. Oyster sauce adds umami, while black pepper contributes a spicy aroma, resulting in a rich and flavorful dish.

Reviews