Wang Jiang Lou

Name: Wang Jiang Lou
Address: 550 First Colonial Road, Suite 310, Virginia Beach, VA, 23451, US
Telephone: 757-383-6188

Chinese

Sun–Thu 11:30am–9:30pm, Fri–Sat 11:30am–10:00pm

Signature Dishes

Sichuan Storm Fish
$16.00
Beef Short Ribs
$38.00
Sichuan Wontons
6 pieces
$12.00
Lion's Head Meatballs
Pictured on the homepage gallery but not found as a priced item on the current food menu
Braised Beef Noodle Soup
$17.00
Wild Pepper Beef
Also offered as Wild Pepper Chicken ($22.00) or Wild Pepper Shrimp ($28.00) on the current menu
$24.00
W.J.L. Pork Shank
$46.00

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Sichuan Storm Fish · Sichuan Wontons.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Sichuan Wontons.
Lion's head meatballs: Oversized, tender pork meatballs (the "lion's head") braised in stock with napa cabbage that stands in for the mane. A Huaiyang and Shanghai comfort dish, gently seasoned rather than spicy. On this menu as: Lion's Head Meatballs.
Beef noodle soup: Two great versions: Lanzhou-style, a clear beef broth over hand-pulled noodles with radish, chili oil and cilantro; and Taiwanese-style, a dark, soy-and-spice-braised broth with chunks of tendon-rich shank and pickled mustard greens. On this menu as: Braised Beef Noodle Soup.