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Wala Da (Tian'an Yun Gu Branch)

Hunan cuisine · ⭐ 4.8

C115, 1st Floor, Building C, Phase I, Tian'an Cloud Valley Industrial Park, Banyun Road

Dishes

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  Spicy Chicken Feet

  Spicy chicken feet are made from chicken claws, blanched and deodorized, then marinated or cooked with seasonings like soy sauce, vinegar, sugar, garlic, ginger, and chili for a chewy texture and rich flavor.
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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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  Spicy Cucumber Salad

  Cucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
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  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.
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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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  Braised Cauliflower in Clay Pot

  A classic Chinese dish featuring cauliflower simmered in a clay pot with ham and carrots, resulting in a rich, savory flavor.
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  Bullfrog with Perilla in Flat Pan

  Fresh bullfrog stir-fried with perilla leaves, garlic, and chili in a flat pan for a fragrant and spicy dish.
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  Classic Perilla Flavor Frog Pot

  Classic Perilla Flavor Frog Pot is made with frogs, perilla, chili, ginger, garlic, and other seasonings, cooked by stewing. The flavor is rich, with a distinct perilla aroma and spicy taste.
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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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  Bamboo Shoot Strips

  Bamboo shoot strips are a dish made primarily from bamboo shoots. After peeling, the shoots are sliced into thin strips and blanched or dressed cold to retain their crisp texture. Season with salt, vinegar, and sesame oil, or add garlic and chili for extra flavor.
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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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  Spicy Charcoal-Grilled Frog Hot Pot

  Spicy charcoal-grilled frog hot pot features tender frog legs cooked in a rich, aromatic broth with chili and Sichuan peppercorns, served in a traditional clay pot.
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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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  Black Pepper Oyster Sauce Pan-Fry

  A stir-fry dish featuring beef or chicken with black pepper and oyster sauce, served on a hot pan for rich flavor and tender texture.

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