Frog Little Degree Intestine Fish (British Town Store)
火锅 · ⭐ 4.2
No. 94 Wenguang Road
Dishes
Deep-water Bighead CarpDeep-water bighead carp is a dish featuring fish raised in deep water, typically prepared by cutting or cooking whole, using methods like stewing, boiling, steaming, or braising, with ginger, scallions, garlic, and sometimes doubanjiang or chili for flavor.
特色卤肥肠特色卤肥肠以猪大肠为主要食材，经过清洗、焯水处理后，与多种香料和调味料一同放入锅中慢火卤制而成。成品肥肠软糯有嚼劲，充分吸收卤汁风味。
Secret-Recipe Green Sichuan Pepper PotA spicy and aromatic dish featuring fresh green Sichuan pepper, beef, tripe, and other ingredients simmered in a secret sauce, delivering bold flavors.
Spicy Sichuan Red PotA spicy Sichuan-style hot pot made with beef, tripe, and blood sausage, simmered in a fiery red broth.
Frog and Fish Head BuffetA flavorful buffet featuring fresh frog and fish head, simmered in a spicy broth with aromatic spices.
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.
Vegetable BuffetA healthy dish made with a variety of fresh vegetables, lightly stir-fried or blanched and dressed with sauce, offering a refreshing and nutritious meal.
Dipping SauceA蘸碟 (dipping sauce) is a condiment made primarily from spices, seasonings, and edible oil, commonly served with main dishes such as hot pot or grilled meat. Its preparation is simple: mix minced garlic, chili, cilantro, and other spices with seasonings like soy sauce and vinegar, then add hot oil to enhance the aroma.