Wax Qi Spicy Frog Restaurant (Longhu Time Avenue Store)
川菜 · ⭐ 4.5
3rd Floor, Building 7, Central Park, Times Avenue Tianjie Times Plaza, Daping Zheng Street
Dishes
Cold Pot BloodA Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
Kung Fu TofuKung Pao Tofu is a dish made with soft tofu as the main ingredient, combined with minced meat, mushrooms, and greens, cooked by stir-frying or stewing. The tofu is first cut, blanched to remove odor, then stir-fried with seasonings and ingredients to absorb the sauce.
Thai CatfishA Thai dish featuring fresh catfish cooked with lemongrass, kaffir lime leaves, and chili for a tangy, spicy flavor.
Frog LegsEel 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.
Pulled Sticky TaroA Chinese home-style dish made with tender taro cooked until soft and stir-fried with a secret sauce, offering a rich, sweet flavor.
Sliced Taro CakeSweet potato skin is a food made primarily from sweet potato starch. The starch is mixed with water and steamed, then cooled and sliced into strips or pieces. It can be served cold with dressing, stir-fried, or added to soups, often seasoned with chili oil, garlic, and soy sauce.
Frog Start Spicy RestaurantA spicy Sichuan dish featuring frog meat stir-fried with chili, Sichuan pepper, garlic, and ginger, delivering a bold, numbingly hot flavor.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.