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Fish Vendor · Frog with Beef Intestines

Hot pot · ⭐ 3.8

No. 1, Lane 16, Jinhua Street

Dishes

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  Old Rural Bacon

  A traditional cured pork product made by salting, air-drying, and smoking, featuring a rich aroma and savory flavor, commonly found in Sichuan cuisine.
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  Baby Bok Choy Egg Tofu Soup

  Made with baby bok choy, eggs, and tofu, cooked in clear water. The soup is light and clear, with a fresh, tender taste and rich nutrition. Simple to prepare, ideal for everyday home meals.
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  Seaweed and Egg Soup

  Nori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
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  Classic Dipping Sauce

  Classic dipping sauce is typically made from soy sauce, vinegar, garlic, ginger, chili oil, cilantro or green onions, with some versions adding sugar, sesame oil, or peanut butter for enhanced flavor. Mix ingredients in proportion and stir well to create a layered seasoning sauce.
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  Spicy Intestine Fish

  A spicy dish featuring fish fillets and pork intestines simmered in a rich, numbing chili sauce with Sichuan peppercorns and fermented bean paste.
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  Frog Legs

  Eel frog is a dish featuring bullfrog as the main ingredient, typically sliced after skinning and stir-fried with chili, Sichuan pepper, doubanjiang, garlic, ginger, and green onion for aroma, then stewed until flavorful. Some versions include bean sprouts or lettuce as accompaniments.
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  Cucumber Dish

  A dish made from fresh cucumbers, typically served chilled and seasoned with vinegar, garlic, and oil for a refreshing taste.
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  Tomato and Egg Soup

  Tomato egg soup is a soup dish primarily made with tomatoes and eggs. After cutting the tomatoes into pieces and boiling them in water, beaten egg liquid is added and stirred to form egg flowers. Finally, it is seasoned to taste. The preparation process is simple, the soup has a bright color, and the texture is smooth.
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  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Spicy Dry Pot Frog

  A spicy Sichuan dish made with frog meat stir-fried in a dry pot with vegetables and chili, delivering a bold, numbingly hot flavor.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

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