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Frog Chicken Cold Pot Fish (Wanda Plaza Store)

Hot pot · ⭐ 4.2

Shop No. 12, Annex to No. 1, Shuangqiao Road

Dishes

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  Young Ginger Hot Pot Base

  A spicy and aromatic base made from young ginger, chili, garlic, and Sichuan pepper, commonly used in hot pot or stew dishes to enhance flavor with a fresh, slightly spicy kick.
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  Traditional Sichuan Pickled Ginger Hot Pot Base

  Traditional Sichuan pickled ginger hot pot base is made with fresh pickled ginger, Sichuan pepper, chili peppers, and other ingredients through stewing. It has a spicy and fragrant taste and is a common hot pot base in Sichuan cuisine.
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  Original Soup Plate

  A traditional Chinese dish featuring fresh vegetables and meat simmered in a clear, flavorful broth, highlighting the natural taste of ingredients.
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  Soft Tofu

  Soft tofu dish made by blanching tofu cubes or slices in water, then simmering in broth or water with ingredients like shrimp, minced meat, and mushrooms. Seasoned and cooked until flavorful, with careful attention to heat control for a delicate texture.
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  Authentic Spiny Dogfish Fish

  Authentic spiny dogfish fish with bean sprouts and vermicelli, simmered in a spicy Sichuan-style broth.
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  Freshly Caught Bighead Carp Slices (No Rice)

  Freshly caught bighead carp slices, delicately prepared with ginger and scallions, served without rice for a clean, fresh taste.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Premium Catfish Dish

  Premium catfish is made from fresh catfish as the main ingredient, combined with seasonings such as green onions, ginger, and garlic, and carefully cooked. The fish meat is tender, the broth is rich, and it retains the natural freshness and flavor of the catfish.
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  Brown Sugar Glutinous Rice Cake

  Red 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.
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  Spicy Secret Sauce Base

  A spicy, aromatic broth made with chili, Sichuan peppercorns, and fermented bean paste, ideal for hot pot cooking.
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  Red Spicy Hot Pot Base

  Red spicy hot pot base is made with beef tallow, chili peppers, Sichuan peppercorns, ginger, and garlic. It is simmered to create a rich and aromatic flavor with a distinct spicy and numbing taste, commonly used in Sichuan cuisine.
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  Snakehead Fish

  Before cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
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  Pork Intestines

  Offal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
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  Self-Service Condiments

  A selection of seasonings such as soy sauce, vinegar, chili oil, garlic, scallions, and cilantro offered for customers to customize their dishes according to taste.
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  Frog Chicken

  A spicy dish combining chicken and frog legs, stir-fried with chili and Sichuan pepper for a bold, numbing flavor.

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