Dai Haichuan Live Frog & Fish Hot Pot · Paddy Field Frogs (Nanshan Store)
Sichuan cuisine · ⭐ 4.6
No. 3009, Haidi Erdao, Nanguang Community, Zhengdong Mingyuan, Building 2, Block C, Unit 107
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at No. 3009, Haidi Erdao, Nanguang Community, Zhengdong Mingyuan, Building 2, Block C, Unit 107. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Pig Intestine, Traditional Hand-ground Tofu Pudding, Stone-ground Ice Tofu Pudding.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Shenzhen
- Category: Sichuan cuisine
- Rating: 4.6
- Address: No. 3009, Haidi Erdao, Nanguang Community, Zhengdong Mingyuan, Building 2, Block C, Unit 107
- Popular dishes: Cold-Mixed Pig Intestine, Traditional Hand-ground Tofu Pudding, Stone-ground Ice Tofu Pudding, Chongqing Spicy Brain Slices, Spicy Cucumber Salad
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Dishes
Cold-Mixed Pig IntestineA cold dish made from pig intestines seasoned with garlic, chili oil, and herbs for a spicy and refreshing taste.
Traditional Hand-ground Tofu PuddingMade from premium soybeans using traditional stone grinding and slow cooking, this tofu pudding offers a silky texture and natural bean flavor, served with sweet or savory accompaniments.- Stone-ground Ice Tofu PuddingMade from fresh soybeans ground traditionally in a stone mill, this chilled tofu pudding is smooth, delicate, and refreshing—ideal for summer.
Chongqing Spicy Brain SlicesChongqing Spicy Brain Slices is a Sichuan dish made with beef brain, cooked quickly with chili and Sichuan pepper. It features a spicy, numbing, and savory flavor with a smooth, tender texture.
Spicy Cucumber SaladCucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
Large Fish Head from ReservoirFresh reservoir big fish head is the main ingredient, paired with ginger slices, green onions, tofu, and pickled chili peppers, slow-cooked in broth. The fish head is first pan-fried, then simmered in high-quality stock to make the flesh tender and the soup rich.
Special Fried BullfrogFresh bullfrog is marinated and deep-fried until crispy outside and tender inside, then stir-fried with spicy chili and Sichuan pepper for a bold, numbing flavor.
Crispy Fried Pork StripsCrispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
Rice Field FrogA Sichuan-style dish featuring fresh bullfrog, rice field shrimp, and vegetables stir-fried in a spicy sauce, known for its rich, numbingly spicy flavor.- Rice Field Frog Hot PotA spicy hot pot featuring fresh bullfrog, vegetables, and a secret chili broth, known for its rich flavor and tender frog meat.
AppetizerAppetizers are typically made from various ingredients like vegetables, meat, seafood, or soy products, prepared by cutting and then processed through marinating, frying, steaming, or grilling to stimulate appetite.
Spicy Boiled Live FishA Sichuan dish featuring fresh carp cooked in a spicy broth with vegetables, known for its bold flavors and numbing heat from chili and Sichuan peppercorns.
Fresh Bighead CarpFresh bighead carp is steamed or braised to preserve its tender texture, seasoned with ginger and scallions for a delicate flavor.
Spicy Red Soup Hot PotA spicy red soup hot pot made with beef, offal, and vegetables, simmered in a fiery broth of chili and Sichuan peppercorns.- Spicy and Fragrant Red Soup BaseA spicy and fragrant red soup base made with beef tallow, broad bean paste, Sichuan pepper, and chili, ideal for hot pot cooking.