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Tan Qin Gan Guo · Shrimp, Crab, Frog & Grilled Fish (Xinjian Xincheng Wuye Store)

鱼鲜 · ⭐ 4.5

4th Floor, Xinxin Cheng Wu Yue Plaza, Changling Avenue

Dishes

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  Charcoal-Grilled Frog (New)

  Charcoal-grilled frog legs marinated in secret sauce and served with spicy seasoning.
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  Signature Charred Meat and Crab Hot Pot

  Fresh meat crab and premium meat are cooked using a live grilling method. Seasoned with a secret sauce and simmered slowly with vegetables and spices, resulting in rich broth, tender meat, and full-bodied crab roe with unique flavor.
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  Grilled Meat Skewers

  Grilled meat skewers are a popular Chinese street food made by marinating chunks of pork or beef and grilling them on bamboo sticks.
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  Charcoal Jiangxi Spicy Crab Pot

  A spicy crab dish from Jiangxi province, cooked with charcoal and seasoned with local chili, garlic, ginger, and fermented bean paste.
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  Charcoal-Grilled Chicken Wings

  Charcoal-grilled chicken wings are made from the drumette portion of the chicken, marinated and slowly roasted over charcoal until golden and crispy. The wings develop a fragrant, caramelized crust while maintaining tender, juicy meat that preserves the natural aroma of chicken.
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  Sweet Mochi Dumpling

  A Japanese dessert made of glutinous rice dough filled with sweet red bean paste or fruit, soft and chewy in texture.
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  Milanese Shrimp Cakes

  Milanese shrimp fritters are an exquisite seafood snack made from fresh shrimp, finely chopped and mixed with a适量 of starch and seasonings to form a delicate饼 shape. Cooked by frying or pan-frying until golden and crispy, they offer an enticing appearance and a deliciously fresh taste.
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  Perilla Beef Tripe and Shrimp Platter Pot

  The perilla beef tripe and shrimp platter pot features beef tripe and fresh shrimp, combined with fresh perilla leaves, cooked by stewing. It blends the chewy texture of beef tripe with the sweet freshness of shrimp, enhanced by the aromatic flavor of perilla.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Classic Dry Pot Crab with Meat

  Classic dry pot meat crab stew features fresh crab and pork, stir-fried with green and red peppers, onions, garlic, and other ingredients using a dry pot cooking method—first pan-fried then simmered—resulting in a rich, spicy aroma and tender meat with abundant crab roe.
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  Fatty Intestine and Frog

  Fatty intestine frog is a dish made with pig intestines and frogs, where the intestines are cleaned and boiled, then stir-fried or stewed with frog pieces and seasonings like chili, Sichuan pepper, ginger, and garlic for rich flavor.
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  Shrimp and Crab Army

  Shrimp and crab soldiers is a dish featuring fresh shrimp and crab meat or claws, stir-fried with oil and seasoned with葱姜蒜. It's finished with a thickened sauce, emphasizing precise heat control to keep the seafood tender.
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  Shrimp and Frog Temptation

  A fusion dish featuring tender frog legs and shrimp, stir-fried with a secret sauce for a rich, spicy, and aromatic flavor.
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  Crab Roe and Minced Pork Vermicelli Casserole

  Vermicelli is stewed with crab roe and minced pork, creating a rich, savory dish. The noodles absorb the flavorful broth, offering a smooth texture, while the crab roe adds a luxurious aroma and the minced pork brings a savory taste.
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  Spicy Frog Legs

  Spicy frog legs stir-fried with Sichuan peppercorns and chili, delivering a bold, numbing heat and savory flavor.

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