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老跳跳水鱼· 馋嘴蛙(航油9402小区店)

Hot pot · ⭐ 4.1

Opposite Fengqingyuan Residential Community, Laojichang Alley

Dishes

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  Si Nian Small Fried Dough Stick

  A frozen dough stick made from flour, water, and oil, deep-fried to a crispy exterior and soft interior. Ideal served with soy milk or congee.
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  Sliced Fish with Spicy Sauce

  Spicy fish is made with fresh river carp as the main ingredient, combined with various spices and seasonings. The fish is first cleaned, then marinated to absorb flavors, and finally cooked in a specially prepared broth. The fish meat is tender and the broth is rich.
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  Stir-Fried Dough Blossoms

  A traditional Chinese dish made by stir-frying dough flowers with vegetables, offering a crispy texture and savory flavor.
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  Old Jump Craving Frog

  A spicy Sichuan dish featuring frog meat stir-fried with vegetables and a secret chili sauce, known for its rich, numbing flavor.
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  Fennel Oil Stick

  Fennel oil sticks are a traditional Chinese pastry made by mixing fresh fennel, finely chopped, with flour and water to form a batter. The mixture is then shaped into strips using a specific mold or technique and deep-fried until golden and crispy. They have an appealing appearance and a fragrant, crunchy texture.
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  Grass Carp

  Remove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
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  Diving Fish

  Diving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
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  Sour Radish

  Suan Luobo is a pickled dish primarily made from radish. The preparation involves slicing the radish, salting it to draw out moisture, then adding sugar, vinegar, chili, and other seasonings for pickling. Finally, it is sealed and stored until the radish absorbs the flavors and becomes sour.
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  Fresh Duck Blood from Chongqing

  A Sichuan dish made with fresh duck blood stir-fried with chili, Sichuan pepper, and fermented bean paste, known for its smooth texture and spicy flavor.
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  Yellow Croaker

  Yellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.

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