Close

San He Fresh Shrimp and Frog Rice Bowl

川菜 · ⭐ 3.9

Opposite Wangji Seafood Restaurant, Yinzhuo Commercial Street

Dishes

• 

  Sichuan Sweet Potato Noodles

  A spicy Sichuan-style dish made with sweet potato noodles stir-fried with chili, Sichuan pepper, and garlic for a bold, numbing flavor.
• 

  Spicy Duck Head Hot Pot

  Dry Pot Spicy Duck Heads is a dish primarily made with duck heads, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. After blanching, the duck heads are sautéed together with various spices in a wok, allowing the flavors to fully penetrate. Finally, an appropriate amount of seasoning is added to reduce the sauce, creating a rich and aromatic taste.
• 

  New Zealand Beef Rolls

  New Zealand beef rolls feature tender beef from New Zealand, wrapped around vegetables like lettuce and carrots, then steamed or pan-fried for a flavorful dish.
• 

  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
• 

  Hot Pot Noodles

  Hot pot noodles are a dish that combines noodles with hot pot broth. The main ingredients include noodles, meats (such as beef, lamb, or pork), vegetables (like cabbage, bean sprouts, and mushrooms), and hot pot seasonings. To prepare, first boil the broth, then add various ingredients to cook until done, and finally add the cooked noodles so they absorb the flavor of the broth.
• 

  Roasted Bell Peppers

  Roasted peppers are made by grilling fresh peppers until the skin chars, then removing stems and seeds. Enjoy as is or with seasonings. Simple preparation enhances their unique aroma through high heat.
• 

  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
• 

  Love of Shrimp and Frog

  A fusion dish featuring tender frog legs and shrimp stir-fried in a secret sauce, delivering a rich and spicy flavor.
• 

  Shrimp and Squid Platter

  A platter featuring fresh shrimp and squid, lightly cooked to preserve their natural flavor and texture.
• 

  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.
• 

  Spicy Stir-Fried Tofu Skin

  A stir-fried dish made with tofu skin and spicy ingredients, offering a bold, aromatic flavor.
• 

  Sichuan Pepper Fish Pot

  Green Sichuan pepper fish pot is made with fresh fish and seasoned with green Sichuan peppercorns, ginger slices, garlic cloves, dried chilies, and more. The fish is cut into pieces and stewed with the seasonings to absorb the aromatic flavors, resulting in a rich and flavorful broth.
• 

  Prosperity Rice Cake

  Made from glutinous rice, steamed and pounded into a paste, then shaped into rounds or pressed into forms. Soft and chewy with sweet fillings like brown sugar, crushed peanuts, or sesame seeds, symbolizing good fortune and prosperity.

Reviews