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龙门阵鱼蛙馆(汉嘉国际店)

火锅 · ⭐ 4.6

No. 61-Fu-102, Qingyuan East Road

Dishes

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  Braised Old Tofu

  Braised old tofu is a dish made by blanching old tofu and simmering it slowly in a special seasoned broth. Main ingredients include old tofu, soy sauce, star anise, cinnamon bark, and bay leaves. The tofu is cut into pieces and cooked with seasonings until fully flavored.
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  Signature Vermicelli

  A signature dish featuring chewy sweet potato vermicelli stir-fried with pork and vegetables, delivering a savory and satisfying flavor.
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  Fresh Frog

  Fresh frog dish made with live bullfrog, seasoned with spicy Sichuan sauce and vegetables.
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  Sliced Fish with Spicy Sauce

  Spicy fish is made with fresh river carp as the main ingredient, combined with various spices and seasonings. The fish is first cleaned, then marinated to absorb flavors, and finally cooked in a specially prepared broth. The fish meat is tender and the broth is rich.
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  Deep-water Bighead Carp

  A dish made with fresh deep-water bighead carp, steamed or braised with ginger, scallions, and garlic, resulting in tender and flavorful fish.
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  Fresh Braised Pig Intestines

  Fresh braised pig intestines is a dish made mainly with fresh pig intestines, which are cleaned and braised. The texture is soft and elastic, with a rich braising aroma.
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  Delicious Flower Catfish

  Delicious Flower Catfish is a Chinese dish made with flower catfish as the main ingredient, seasoned with scallions, ginger, garlic, and other seasonings, and cooked by steaming or braising. It has a tender texture and a rich flavor.
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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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  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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