Akai · Rural Fish and Frog Restaurant · Night Snacks (Daming Branch)
特色菜 · ⭐ 3.9
No. 25, Buildings 4–6, Shuangpaoqiao Erli, Yangqiao Road
Dragon Mate tips
If you are traveling in China to visit Fuzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 25, Buildings 4–6, Shuangpaoqiao Erli, Yangqiao Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sichuan-Style Boiled Frog, Pickled Pepper Chicken King, Charcoal-Grilled Lamb Skewers.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Fuzhou
- Category: 特色菜
- Rating: 3.9
- Address: No. 25, Buildings 4–6, Shuangpaoqiao Erli, Yangqiao Road
- Popular dishes: Sichuan-Style Boiled Frog, Pickled Pepper Chicken King, Charcoal-Grilled Lamb Skewers, Charcoal-Grilled Signature Frog Legs, Grilled Oysters
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Dishes
Sichuan-Style Boiled FrogSichuan-style boiled frog is a dish primarily made with frog legs, accompanied by side ingredients such as bean sprouts and leafy greens. The frog legs are blanched or briefly fried, then stir-fried with spices like chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). After the aromatics are cooked, broth or water is added and brought to a boil. Finally, the frog legs and vegetables are simmered together in the pot, and hot oil is poured over the dish to enhance the aroma.
Pickled Pepper Chicken KingFresh river chicken stir-fried with pickled chili and aromatic spices, delivering a spicy-sour flavor and tender texture.
Charcoal-Grilled Lamb SkewersCharcoal-grilled lamb skewers made from tender lamb pieces marinated in special spices and grilled over charcoal for a smoky flavor.
Charcoal-Grilled Signature Frog LegsFresh frog legs marinated and grilled over charcoal, with a crispy, fragrant exterior and tender, juicy interior, served with a secret sauce for rich flavor.
Grilled OystersGrilled oysters made with fresh oysters, cleaned and directly grilled over charcoal until the shells slightly open and the meat is cooked through. Add garlic, vermicelli, chili, or season with soy sauce and lemon juice to taste.
Charcoal-Grilled EggplantA dish of fresh eggplant grilled over charcoal and seasoned with garlic, soy sauce, and sesame oil, resulting in a smoky, tender texture.
Charcoal-grilled Garlic Butter Scallop with VermicelliFresh scallops marinated in garlic butter and grilled over charcoal, served with vermicelli that soaks up the rich flavors.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Old-Style Boiled Live FishFresh live fish is cooked with vegetables and spicy seasonings, served in a rich, numbingly spicy broth.
Sour Soup Dragon FishFresh dragon fish cooked in a sour broth made with tomatoes, pickled chili, and spices, offering a tangy and spicy flavor.
A Kai CrawfishFresh crawfish stir-fried with secret spices and chili, resulting in tender meat and rich, aromatic flavor.- A Kai Dry Pot Frog LegsA Kai Dry Pot Frog Legs is a Sichuan dish featuring fresh frog legs stir-fried with vegetables in a dry pot, delivering a spicy and aromatic flavor.
A Kai's Pickled Chili Frog KingFresh frog meat is stir-fried with special pickled chili, ginger, garlic, and other ingredients to create a dish with tender texture, spicy-sour flavor, and strong Sichuan-style spiciness.
Akai's Mouth-Watering FrogA spicy and flavorful dish made with frog meat, vegetables, and a special chili sauce, popular in Sichuan cuisine.
Akai's Craving Frog PotMade with fresh frog legs, stir-fried with dried chilies, Sichuan peppercorns, garlic, and ginger, then simmered in broth. Spicy, numbing, and fragrant, with tender meat—classic Sichuan flavor.