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Feiwa Big Backyard (Jiangnan West Store)

Hot pot · ⭐ 4.7

Behind Huahui Tea Restaurant, No. 109, Jiangnan West Road

Dishes

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  Signature Fried Frog Legs

  Fresh frog legs marinated in secret spices and deep-fried to golden crispiness, served with a spicy kick.
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  Pickled Pepper Frog Stew

  A spicy and sour stew made with frog legs, pickled peppers, and aromatic spices, popular in Sichuan cuisine.
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  Fried Frog Legs

  A dish made by frying tender frog legs, resulting in a crispy exterior and juicy interior with a spicy flavor.
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  Pan-fried Noodles

  Pan-fried noodles are made by stir-frying noodles with eggs, vegetables, or meat in a pan until golden and crispy on the outside.
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  Stir-Fried Beef Rice

  Stir-fried beef with vegetables served over steamed rice, a flavorful and quick dish.
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  Bamboo Shoot and Frog Stir-fry with Perilla

  A Cantonese dish featuring tender frog legs stir-fried with perilla leaves, garlic, and ginger for a fragrant, spicy flavor.
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  Spicy Sour Frog Stew with Pig Intestine

  Spicy sour frog stew with pig intestine is a Sichuan dish made with pig intestines and frogs, cooked with chili and vinegar. It has a fresh and spicy flavor, and is appetizing.
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  Fatty Frog and Intestine Stew

  A spicy stew made with fatty frog legs and pork intestines, slow-cooked with chili, Sichuan pepper, and fermented bean paste for a rich, aromatic flavor.
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  Medicated Frog Stew

  A nourishing stew made with frogs and medicinal herbs, slow-cooked to perfection for health benefits.
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  Lettuce

  Bamboo shoot is a refreshing vegetable dish primarily made with fresh bamboo shoots. The preparation method is simple, usually involving washing, slicing or shredding the shoots, and then cooking them through various methods such as stir-frying, mixing, or boiling. A small amount of seasoning can be added during cooking to preserve the natural flavor of the bamboo shoots.
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  Shrimp Chips

  Shrimp chips are made primarily from shrimp paste, which is mixed, pressed into sheets, and then dried. They have a transparent color, a crispy texture, and a rich shrimp aroma. To cook, simply fry the shrimp chips in hot oil until they expand and change color, then remove and drain before enjoying.
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  Crab Roe Vermicelli with Fat Frog Hot Pot

  Crab Roe Vermicelli with Fat Frog Hot Pot is a fusion dish featuring bullfrog, crab roe, and vermicelli. The bullfrog is cut into pieces, marinated, and briefly fried. Vermicelli is soaked until soft. Aromatics like ginger and garlic are stir-fried, then broth and crab roe are added to create a flavorful base. The bullfrog pieces and vermicelli are simmered in this broth until fully cooked and infused with flavor. The dish has a rich, savory broth with the distinct taste of crab roe, tender frog meat, and vermicelli absorbing the delicious soup.
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  Side Dish

  Side dishes typically refer to auxiliary dishes served alongside the main course, with primary ingredients including vegetables, soy products, and fungi. The cooking methods are mostly blanching, stir-frying, cold mixing, or steaming, to preserve the original flavor and texture of the ingredients.
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  Spicy and Sour Frog Stew

  A spicy and sour stew made with fresh frog meat, seasoned with chili, Sichuan pepper, garlic, and ginger for a bold, tangy flavor.
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  Wheat Gluten

  Wheat gluten is a food made primarily from flour. Through steps such as kneading and washing, starch and protein in the flour are separated, resulting in a high-protein product known as wheat gluten. Wheat gluten can be baked, boiled, or stir-fried, with a chewy texture, making it a common ingredient in vegetarian cuisine.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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