Bas Shi Chicken and Frog with Fish Head (Longhuai Road Store)
Hot pot · ⭐ 3.4
No. 88-9, Xu Jia, Longhuai Road
Dragon Mate tips
If you are traveling in China to visit Nanjing, 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. 88-9, Xu Jia, Longhuai 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: Sichuan Crispy Pork, Stewed Chicken with Spices, Brown Sugar Glutinous Rice Cake.
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: Nanjing
- Category: Hot pot
- Rating: 3.4
- Address: No. 88-9, Xu Jia, Longhuai Road
- Popular dishes: Sichuan Crispy Pork, Stewed Chicken with Spices, Brown Sugar Glutinous Rice Cake, Goat Spine Hot Pot, Spicy Frog and Fish Head
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Dishes
Sichuan Crispy PorkSichuan crispy pork is a traditional Sichuan dish, primarily made with pork belly. To prepare it, the pork belly is sliced and marinated with a special seasoning, then deep-fried in oil until golden and crispy. Finally, it is stir-fried with chili peppers, Sichuan peppercorns, and other seasonings.
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
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.
Free-range ChickenFree-range chicken stewed slowly in a clay pot with ginger, scallions, and a touch of cooking wine for a rich, tender flavor.
Sichuan-style Frog with Mala PeppercornsSpicy Sichuan pepper frog legs stir-fried with Sichuan peppercorns, dried chilies, ginger, garlic, and green onions. Tender frog meat is deboned and skinned, then quickly stir-fried to blend flavors perfectly.
LobsterLobster is a dish primarily made with fresh lobster as the main ingredient. To prepare it, first clean the lobster and cut it into pieces suitable for eating. Then, it can be steamed, braised in soy sauce, or stir-fried, combined with appropriate seasonings and vegetables to preserve its natural flavor while enhancing its delicious taste.