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Yu Wu Ji Frog and Fish Specialties

火锅 · ⭐ 3.6

No. 22 Huayuan West Third Road

Dishes

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  Pumpkin Pancake

  Pumpkin cake is a traditional snack made primarily with pumpkin as the main ingredient. The preparation typically involves steaming the pumpkin until soft, mashing it into a puree, mixing it with glutinous rice flour and other ingredients, then shaping it into small round cakes. Finally, it can be either fried or steamed to complete the dish.
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  Sichuan-style Ginger Stir-fried Catfish

  A Sichuan-style dish featuring fresh catfish stir-fried with ginger, known for its savory and aromatic flavor without oil dip or rice.
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  Special Three-Fish Dish

  A dish featuring grass carp, common carp, and crucian carp, marinated in a secret sauce and braised until tender, offering rich flavors from three types of fish.
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  Zongxiang Rice

  Glutinous rice stuffed with savory ingredients like pork and mushrooms, wrapped in bamboo leaves and steamed to perfection, offering a fragrant and traditional taste.
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  Premium Catfish Dish

  Premium catfish is made from fresh catfish as the main ingredient, combined with seasonings such as green onions, ginger, and garlic, and carefully cooked. The fish meat is tender, the broth is rich, and it retains the natural freshness and flavor of the catfish.
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  Frog Meal

  A spicy dish featuring fresh frog meat stir-fried with vegetables and a special chili sauce, popular in Sichuan cuisine.
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  Konjac

  Konjac 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.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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