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Ding Guagua Frog · Grilled Fish · Night Snacks (Wande Zhuang Branch)

Sichuan cuisine · ⭐ 4.6

Wandezhuang

Dishes

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  Northeast Cold Noodles

  Northeastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
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  Tender Pork Slices by Nanny

  Tender pork slices made from tenderloin, marinated with starch and egg white, then stir-fried with green and red peppers. Cooked carefully to maintain a soft, smooth texture.
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  Fresh Beef Tripe from the Slaughterhouse

  Fresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
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  Old Meat Slice

  A Sichuan-style dish made with tender pork loin slices stir-fried with vegetables, known for its savory and slightly spicy flavor.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Handmade Konjac

  A dish made from konjac root, hand-cut and stir-fried with aromatics like garlic, ginger, and chili for a fresh, healthy meal.
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  Crystal Sliding Meat

  A dish made with tender pork loin, egg white, and starch, resulting in a translucent, smooth texture that melts in the mouth.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Sichuan-Style Burnt Pepper, Century Egg and Pork Meatballs

  Pork meatballs made with fresh pork, century egg, and burnt chili, steamed or boiled. Features a rich, savory flavor with a hint of spiciness, where the unique taste of century egg blends with the smoky aroma of grilled pepper.
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  Frog Hot Pot

  Frog hot pot features fresh frog as the main ingredient, paired with various vegetables and tofu. First, clean the frogs thoroughly, then place them in a pot with broth or water, followed by adding hot pot seasoning and bringing to a boil. Diners can choose their preferred ingredients to cook in the pot according to personal taste, and finally enjoy by dipping in sauce.
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  Air-Freighted Crispy Tripe

  Air-freighted crispy beef tripe is a dish primarily made with fresh beef tripe. It uses high-quality tripe that has been quickly frozen and transported, then soaked in clean water before being sliced. The slices are briefly blanched in boiling water until they curl and change color, preserving their crisp texture. It is typically mixed with garlic slices, cilantro, chili oil, and other seasonings, or served as a hot pot ingredient.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Flying Fish Roe Tofu

  Flying fish roe tofu pudding is made with soft tofu and flying fish roe. After blanching, the tofu is placed in a bowl, topped with fresh flying fish roe, and drizzled with broth or seasoning. The dish emphasizes the smooth texture of tofu and the fresh aroma of the roe.
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  Fresh-cut Wagyu Strip

  Freshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.

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