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蛙一刀·麻椒鱼火锅(龙岗平湖店)

火锅 · ⭐ 4.8

Room 101, No. 30 Fucheng'ao Industrial Avenue, Pinghu

Dishes

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  Signature Spicy Red Pot

  Signature spicy red broth is made with beef tallow, chili, and Sichuan peppercorns, along with various spices. Main ingredients include beef, tripe, duck blood, bean sprouts, and more, all cooked in the red broth.
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  Signature Frog Legs

  Signature spicy frog dish made with fresh bullfrog, paired with bean sprouts and lettuce, stir-fried with secret spices. Tender frog meat infused with base sauce and herbs for rich flavor.
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  Beaten Cucumber and Mango Salad

  A refreshing cold dish made by smashing cucumber and mango chunks, then dressing with garlic, chili, vinegar, sugar, and salt for a tangy, slightly spicy flavor.
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  Spicy Maize Pepper

  Spicy numbing dish made with chicken breast or pork tenderloin, stir-fried quickly with green and red peppers, Sichuan pepper, and葱姜蒜. Chicken is marinated, then cooked with vegetables and seasoned with chili and Sichuan pepper to retain tenderness.
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  Passionate Sichuan Pepper and Chili Pot

  A spicy and aromatic dish featuring frog, chicken, and vegetables cooked in a blend of Sichuan peppercorns and chili peppers.
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  Juicy Glutinous Rice Cake

  Stuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
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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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  Flower Carp

  Bamboo catfish is a dish made primarily from fresh bamboo catfish, typically steamed, braised, or stewed after cleaning. Seasonings like ginger slices, green onions, and soy sauce are added to keep the fish tender and the broth rich.
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  Taro Roll

  The main ingredient of taro rolls is peeled taro sliced and lightly coated with starch, then deep-fried until golden and crispy. The finished product has a crunchy exterior and a soft, chewy interior, offering a distinct layered texture.
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  Fresh and Tender Bighead Carp

  Fresh bighead carp steamed with ginger, scallions, and garlic, preserving its natural flavor and tender texture.

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