Benefiting from the construction of the "Fengshuba Dongjiang Source Fish Supply Base", Weilongwu Hakka Restaurant launched the signature dish of fragrant baked Dongjiang Source Fish, which won the 4th Shenzhen Food Gold Award, which also became famous, and renamed the Futian KKONE branch as Weilongwu River Fresh Store. In fact, Wai Long House was established in 2005 and has won the titles of China Hotel Golden Horse Award, China Cantonese Famous Restaurant, etc., with more than 40,000 gold card members, making it a very successful guest food brand.

If you come to Wai Long House to taste the river freshness, you can try one fish and two to eat. Wild tongs fish have no fishy smell, the meat is thick and thornless, the skin is smooth and the flavor is strong, the fish is best baked raw in a casserole, with a large number of green onions, ginger and garlic at the bottom, restoring the original juice and fragrance of the fish; When tasting, the taste is fat and glutinous, with the pleasure of eating meat in large pieces, and the stickiness of fat-free clotted fat. The salt-and-pepper fish bones are crispy and charred, seasoned and finely chopped, but the size is palatable and easy to chew.

Steamed local chicken and salt-baked chicken are also signatures, the former uses pepper to enhance the flavor and remove the smell, the chicken fat and chicken juice are smooth and fragrant, and the bibimbap is a must; The skin of the latter is yellow and bright, and the more you chew, the more fragrant it becomes. However, the meat of the two dishes is tight and not tender enough, especially the salt-baked chicken, which is not fresh and freshly torn, and the texture curls up after a long time, and the taste is harder. Some dishes in Wai Long House are absolute minefields, such as the small amount of three-cup duck, the flavor of the sauce is not enough, and the thicker pieces of meat are astringent and tasteless; The tofu stuffing stuffed with three treasures is less, and the tofu pores are too large, not tender or slippery; The eggplant is not oily enough and the aroma is barren; Stuffed bitter gourd is only bitter, no meat aroma, and what is even more exaggerated is that there are bitter gourd slices at the bottom of the pot, and the overall performance is extremely insincere.

Enter the door of the dragon house, you can see stone carvings and gurgling water, and the large stone slab is engraved with "捱 (ai)", which is the meaning of "I" in Hakka; The structure of the Wai Long House is hung on the wall of the cash register, and the simple rattan tables and chairs in the hall can be seen in the store's efforts to restore the Hakka style. It's a pity that even with a lot of reputation, the production of Wai Long House is still getting worse and worse, and the standard is fluctuating greatly, which also makes it gradually become a restaurant that eats casually and doesn't have too many expectations.