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Fish House Frog (Zhongshan Qilu Branch)

Sichuan cuisine · ⭐ 4.6

No. 188 Zhongshan 7th Road, Jinhua Subdistrict, Liwan District (250 meters east of Exit C, Chenjiaci Metro Station)

Dishes

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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Dry Pot Crispy Wuchang Fish

  A Sichuan dish featuring crispy fresh Wuchang fish stir-fried with vegetables in a dry pot, delivering a spicy and aromatic flavor.
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  Dry Pot Crisp Carp

  A Cantonese dish featuring crisp carp fish stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a spicy and aromatic flavor.
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  Sichuan-style Boiled Beef and Fish Fillet

  A spicy Sichuan dish featuring tender beef and fish fillets in a numbingly hot broth, served with vegetables and aromatic spices.
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  Corn

  Corn is a common ingredient that can be cooked in various ways, such as boiling, grilling, or stir-frying. When boiled, keeping the husks intact imparts a subtle fragrance to the corn. Grilled corn develops a slightly charred surface, offering a unique smoky flavor. Stir-fried corn is often paired with pine nuts and carrots, creating a colorful dish with rich textures and flavors.
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  Perilla

  Perilla is a dish primarily made with perilla leaves. The preparation typically involves washing the perilla leaves and mixing them with other seasonings such as garlic paste, soy sauce, and vinegar, or using them as a garnish for other main dishes.
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  Garlic Fried Frog Legs

  Garlic-flavored frog legs stir-fried with garlic, green pepper, and red pepper, then seasoned and reduced to a glossy sauce.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
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  Spicy Sichuan Boiled Fish

  Spicy boiled fish features fresh fish with bean sprouts and cabbage. Fish slices are marinated in wine and starch, blanched, then mixed with a spicy sauce made from chili, Sichuan pepper, ginger, and garlic. Finally, dried chilies and peppercorns are sprinkled on top and hot oil is poured to enhance the aroma.
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  Crunchy Soft Fish Hot Pot

  Crunchy Soft Fish Hot Pot is a Chinese dish made with crispy soft fish, vegetables, and seasonings, stir-fried quickly in hot oil. It has a crispy exterior and tender interior with a delicious taste.
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  Konjac Snack

  A spicy and crunchy snack made from konjac, typically seasoned with chili oil, vinegar, and garlic for a refreshing taste.
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  Squid

  This squid dish is made primarily from fresh squid, which is cleaned and sliced, then stir-fried or grilled with seasonal vegetables. It has a tender texture and is rich in nutrition, making it a popular seafood delicacy.
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  Black Fish

  Main ingredient is black fish, sliced or whole, cooked by steaming, braising, or boiling. Commonly paired with ginger, garlic, scallions, and chili to enhance flavor.

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