Eat Something (Dongfang Lijing Store)
其他美食 · ⭐ 3.7
Beside the South Gate of Dongfang Lijing, Shuishan Street
China trip · China travel
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Dishes
Young Ginger FrogA Sichuan dish featuring frog meat and young ginger, stir-fried with garlic and chili for a spicy, aromatic flavor.
Dry-Fried ChickenA spicy stir-fried chicken dish made by cooking chicken with chili and Sichuan pepper until crispy, popular in Sichuan cuisine.
Crispy Frog LegsA dish of crispy frog legs, marinated and deep-fried to a golden crunch, offering a savory and spicy flavor.
Fried Frog LegsA dish made by frying frog legs after marinating and coating them in batter, resulting in a crispy exterior and tender interior.
Stewed Crawfish in OilSteamed crayfish in oil is a dish made primarily with crayfish, cooked by high-heat frying or stir-frying, then simmered slowly with seasonings. Key ingredients include scallions, ginger, garlic, and chili; sometimes fermented broad bean paste or soy sauce is added for flavor. The finished dish has a bright red color and tender, flavorful shrimp meat.
Crispy Eel in Hot SauceA spicy Sichuan dish featuring crispy eel stir-fried with chili and aromatic ingredients, delivering a crunchy texture and bold flavor.
Hot Pot ChickenA spicy Sichuan dish made by stewing chicken with chili, Sichuan pepper, and other seasonings, resulting in tender meat and rich, numbing flavor.
Stir-Fried ParadiseA stir-fried dish made with tender chicken and colorful vegetables, seasoned with soy sauce and a touch of sugar for a savory flavor.
Crispy IntestinesCrunchy intestines are a dish made primarily from pig's large intestine, cleaned, blanched, sliced or diced, then stir-fried or stewed with辅料 like green pepper, onion, and garlic. It has a crisp, elastic texture.
EelEel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.