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Turtle · Frog Palace

Sichuan cuisine · ⭐ 3.8

No. 227, Fengyang Er Road

Dishes

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  Big Pot Frog

  A Sichuan dish featuring frog legs stir-fried in a large pot with chili, Sichuan pepper, and aromatic spices, delivering a bold, numbingly spicy flavor.
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  Grilled Sea Bass

  Grilled sea bass dish features fresh sea bass marinated and baked with vegetables like bean sprouts, potatoes, and onions, finished with a special sauce.
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  Mekong River Grilled Fish

  A dish featuring fresh fish marinated with spices and vegetables, then grilled over charcoal for a rich, smoky flavor.
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  Grilled Fish and Shrimp Hot Pot

  Grilled Fish and Shrimp Hot Pot is a hearty dish combining grilled fish and spicy shrimp. Main ingredients include a whole grass carp or sea bass, fresh large shrimp, bean sprouts, potato slices, lotus root slices, tofu skin, and other side vegetables. The fish is cleaned and grilled until the skin is crispy and fragrant, while the shrimp are stir-fried until aromatic. Blanched vegetables are placed at the bottom of the pot, topped with the grilled fish and shrimp, and then drenched with a spicy red oil broth made from stir-fried broad bean paste, Sichuan peppercorns, dried chilies, ginger, and garlic. The dish is briefly simmered before serving.
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  Frog and Shrimp Stew

  A hearty stew featuring frog and shrimp, stir-fried with garlic, ginger, and spicy seasonings for a bold, aromatic flavor.
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  Frog and Offal Hot Pot

  Frogs and offal are simmered together in a large pot, creating a rich, flavorful dish that combines the tender texture of frogs with the chewy bite of offal.
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  Braised Turtle with Free-Range Chicken (Large Pot)

  This dish features soft-shell turtle (Chinese turtle) and free-range rooster as main ingredients. The cleaned turtle is cut into pieces, and the chicken is chopped. First, the chicken is stir-fried until golden, then turtle pieces, ginger slices, and scallions are added and stir-fried. Cooking wine, soy sauce, rock sugar, and water are added. After boiling, it simmers over low heat until the turtle is tender, the chicken is fall-apart soft, and the broth is rich. It is typically cooked in a large pot to allow thorough stewing.
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  Braised Turtle with Goose in Large Pot

  This dish features soft-shell turtle (Chinese turtle) and goose as main ingredients. The cleaned turtle is cut into pieces, and the goose is chopped, both blanched to remove gaminess. In a hot wok with oil, aromatics like ginger, garlic, and dried chili are stir-fried until fragrant. Goose meat is added and stir-fried until slightly browned, then turtle pieces are added. Cooking wine, soy sauce, and light soy sauce are poured in for seasoning. Sufficient broth or water is added, brought to a boil over high heat, then simmered over medium-low heat for a long time until the turtle is tender, the goose is fall-apart soft, and the sauce thickens. Typically cooked in a large pot, it is suitable for sharing among many people.
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  Soft-shelled Turtle with Beef Offal Stew

  A dish made with softshell turtle and beef offal. Cut the turtle into pieces, clean the offal, blanch to remove odor, then simmer together with water, ginger slices, and green onions until tender and flavorful.

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