Midnight Frog · Frog Cooking House (Huayang Branch)
川菜 · ⭐ 3.4
Nos. 43 & 45, Huayang Caishu 5th Street
Dishes
Young Ginger Eel SlicesA Sichuan dish made with fresh eel slices and young ginger, stir-fried quickly for a spicy and aromatic flavor.
Young Ginger Fresh Pot Tender RabbitA Sichuan dish made with tender rabbit meat and young ginger, stir-fried quickly with chili and Sichuan peppercorns for a spicy, aromatic flavor.
Fresh Catfish with Young Ginger in Hot PotFresh catfish slices stir-fried with young ginger and vegetables in a hot pot, delivering a tender texture and aromatic flavor.
Spicy Chicken with PeppercornsA spicy Sichuan dish made with chicken, dried chilies, and Sichuan peppercorns, known for its numbing heat and rich flavor.
Spicy麻 Fish SlicesA Sichuan dish featuring tender fish slices in a spicy, numbing sauce made with Sichuan peppercorns and chili.
Chicken with EdamameA Chinese home-style dish featuring tender chicken thighs and fresh edamame, stir-fried or simmered to perfection for a savory and satisfying meal.
Pickled Chili Eel SlicesA Sichuan dish made with tender eel slices stir-fried with pickled chili, garlic, and ginger, delivering a spicy and tangy flavor.
CilantroCilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.
Spicy Dry Pot Frog LegsSpicy dry pot frog features frog as the main ingredient, paired with green pepper, red pepper, onion, garlic, ginger, and dried chili. The frog is blanched first, then stir-fried with seasonings until cooked, finally thickened to finish.
Spicy Dry Pot IntestinesA spicy Sichuan dish made with pork intestines and vegetables, stir-fried in a dry pot with chili, garlic, and Sichuan peppercorns for a bold, numbing flavor.