Close

Frog Chicken Old Friend Jianghu Cuisine Open-air Restaurant

Sichuan cuisine · ⭐ 3.3

50 meters north of West Gate 2, Level B1, Beicheng Tianjie Shopping Plaza

Dishes

• 

  Ginger Thread Frog Legs

  Fresh frog legs stir-fried with finely sliced ginger, delivering a tender texture and aromatic ginger flavor with a hint of spiciness and sweetness.
• 

  Bell Pepper and Wuchang Fish Flowers

  A Chinese dish featuring sliced wuchang fish and green bell peppers, stir-fried to a tender, fresh taste.
• 

  Pork Ribs

  Pork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
• 

  Chicken Soup with Matsutake Mushrooms

  Chicken soup with fresh matsutake mushrooms is made by blanching chicken and then simmering it together with matsutake in water over low heat to create a rich broth. The aroma of the matsutake blends with the savory flavor of the chicken, resulting in a unique taste.
• 

  Spicy麻 Frog

  A spicy Sichuan dish made with frog legs stir-fried in a blend of chili, Sichuan pepper, and aromatic spices, delivering a bold, numbingly hot flavor.
• 

  Sea lettuce

  Sea lettuce is a dish primarily made with sea lettuce. After washing, it is blanched or served cold with garlic, soy sauce, vinegar, and sesame oil. It can also be combined with other seafood or vegetables.
• 

  Stewed Chicken with Spices

  Stewed 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.
• 

  Pork Cartilage

  Pork cartilage is made from the soft cartilage parts of pigs, which are cleaned and blanched before being cooked using methods such as stir-frying, stewing, or roasting. The main ingredient is pork cartilage, often seasoned with seasonings like green onions, ginger, garlic, and chili peppers.
• 

  Chicken Wing Flats

  Wingettes are a dish made primarily from chicken wing meat. To prepare, first wash the wingette portions and marinate them with seasoning to infuse flavor. Then cook by baking, frying, or pan-frying until golden and crispy. Finally, sprinkle with appropriate seasonings for added aroma.
• 

  Meat Skewers

  Skewers are made by threading small pieces of meat onto bamboo or metal skewers. Common meats include pork, beef, lamb, and chicken. During preparation, the meat is typically marinated to enhance flavor, then grilled until golden and crispy on the outside while remaining tender and juicy inside.
• 

  Brain tissue

  Brains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.
• 

  Eggplant

  Eggplant is a common vegetable typically sliced into segments or pieces for cooking. Preparation methods include stir-frying, braising in brown sauce, frying, steaming, or stewing, often combined with seasonings such as garlic, ginger, and green onions. It can also be cooked together with meats or soy-based products.
• 

  Garlic Roast River Prawn

  Shrimp with garlic sauce is a seafood dish made primarily with giant river prawns, seasoned with garlic. The prawns are deveined and left with their tails intact, then split open along the back. They are marinated with garlic, salt, and a small amount of cooking wine before being quickly stir-fried at high heat to achieve tender, juicy meat and an aromatic garlic flavor.
• 

  Snail

  Snails are freshwater snails commonly used in cooking. Main ingredient is snail, with辅料 including chili, Sichuan pepper, ginger, and garlic. Clean and blanch snails to remove fishy smell, then stir-fry or stew with seasonings to infuse flavor.
• 

  Spicy Crispy Skin Chicken

  Spicy crispy skin chicken is made with chicken coated in a special crisp batter, deep-fried until golden and crunchy. Stir-fried with dried chilies and Sichuan pepper, it delivers a rich, spicy, and crispy flavor.
• 

  Sweet and Sour Crispy Pastry Prawn

  Prawns wrapped in crispy pastry, deep-fried until golden brown, then served with a sweet and sour sauce. Main ingredients are freshwater prawns and pastry; prepared by deep-frying followed by sauce coating.
• 

  Leek

  Leek, also known as 'Yang-promoting grass,' is a common vegetable. Its narrow, long leaves are vividly green and emit a unique aroma. When cooking, it can be stir-fried, made into a cold dish, or used as a filling, preserving its natural flavor and nutritional value.
• 

  Leek and Charred Pepper Roast Tiger Prawn

  Tiger prawns are stir-fried with leek and charred pepper after frying. Main ingredients include tiger prawns, leeks, and green/red peppers, with a slightly spicy, savory flavor and rich aroma.
• 

  Meat Connected to Bone

  Spiced chicken and chicken cartilage skewers are a grilled dish made by alternating chicken cartilage and chicken meat on skewers. After marinating, they are grilled on a rack until golden and crispy on the outside, with tender and juicy meat inside.
• 

  Konjac

  Konjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.

Reviews