Frog窝 · Zigong Special Jumping Frog
川菜 · ⭐ 3.2
Unit 3-1-3, Zone D, Qianshan Tianyu
Dishes
Well Water Bean SproutsA dish made with fresh bean sprouts soaked in well water and lightly stir-fried, offering a crisp texture and mild flavor.
Spiced Lotus Root CubesCold diced lotus root is a cold dish featuring fresh lotus root as the main ingredient. After peeling and cutting into cubes, it's blanched, drained, and mixed with seasonings like soy sauce, vinegar, garlic, chili oil, and sesame oil for a crisp, refreshing taste.
Dry-Fried Cold-Pressed BullfrogA spicy Sichuan-style dish made with bullfrog meat stir-fried dry and served cold, featuring a rich, aromatic flavor from chili, Sichuan pepper, garlic, and ginger.
Pork LiverThis dish features fresh pork liver as the main ingredient, carefully prepared and stir-fried with appropriate seasonings. It has a bright red color, tender texture, and is rich in nutrition.
Ecological Bighead CarpFresh bighead carp steamed with ginger, scallions, and garlic, highlighting its natural flavor and tenderness.
Rice Field FrogA dish made with wild frogs from rice fields, stir-fried with chili, garlic, and ginger, known for its tender texture and spicy flavor.
Preserved Meat with Red Kidney BeansA traditional Chinese dish featuring preserved meats and red kidney beans, slow-cooked to blend flavors.
Sour and Spicy Pickled CucumberA refreshing cold dish made by pickling cucumbers in a spicy-sour sauce of vinegar, chili, garlic, and sugar.
Fresh Spicy and NumbingA Sichuan dish featuring fresh chili peppers, Sichuan peppercorns, and savory ingredients, delivering a bold blend of numbing heat and aromatic flavor.
Cucumber and Century Egg SoupA refreshing Chinese soup made with cucumber and century egg, known for its light flavor and cooling properties.