Waxiansheng · Chongqing Spicy Frog Fish
Hot pot · ⭐ 3.5
Room 103, No. 36, Changma Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, 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 Room 103, No. 36, Changma Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Smashed Cucumber Salad, Sichuan-style Frog with Perilla in Hot Pot, Spicy Frog Legs in Dry Pot.
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: Dongguan
- Category: Hot pot
- Rating: 3.5
- Address: Room 103, No. 36, Changma Road
- Popular dishes: Smashed Cucumber Salad, Sichuan-style Frog with Perilla in Hot Pot, Spicy Frog Legs in Dry Pot, Large-head Fish from Reservoir, Sichuan-style Frog with Pickled Chili
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Dishes
Smashed Cucumber SaladSmashed Cucumber Salad is a classic Chinese cold dish made primarily with fresh cucumbers. The cucumbers are smashed with the flat side of a knife and cut into pieces to better absorb the seasoning. It is typically seasoned with minced garlic, soy sauce, vinegar, sesame oil, salt, and sugar, sometimes with chili oil or Sichuan pepper oil for added flavor. The dish is crisp, refreshing, and quick to prepare, often served as a side dish with drinks.
Sichuan-style Frog with Perilla in Hot PotDry-fried purple basil bullfrog features tender bullfrog meat with fragrant purple basil leaves, green and red peppers, and onions, stir-fried quickly at high heat for a flavorful dish.
Spicy Frog Legs in Dry PotSpicy stir-fried bullfrog dish features tender bullfrog meat with green pepper, red pepper, onion, garlic, ginger, and doubanjiang, quickly cooked over high heat for rich flavor fusion.
Large-head Fish from ReservoirReservoir bighead carp is made from fresh reservoir carp, typically steamed or braised. After preparation, ginger slices and scallions are added, then steamed or stewed to make the flesh tender and flavorful while preserving its natural taste.
Sichuan-style Frog with Pickled ChiliSichuan-style pickled chili frog is a dish primarily made with frog meat and pickled chilies. The preparation involves cooking the prepared frog with pickled chilies, garlic, ginger, and other seasonings to achieve a spicy and sour flavor.
Braised Mountain Goat in Red SauceBraised mountain goat meat with fresh goat meat, scallions, ginger, garlic, star anise, and seasonings like soy sauce, cooking wine, and sugar, simmered slowly until tender and the sauce thickens.
Frog LegsEel frog is a dish featuring bullfrog as the main ingredient, typically sliced after skinning and stir-fried with chili, Sichuan pepper, doubanjiang, garlic, ginger, and green onion for aroma, then stewed until flavorful. Some versions include bean sprouts or lettuce as accompaniments.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Premium Grilled FishFresh fish grilled with vegetables and spicy sauce, served hot.