Close

Frog Fresh Fish Hotpot (Wuxing 1st Road Branch)

火锅 · ⭐ 3.7

No. 38, Wuxing 1st Road, Unit 5

Dishes

• 

  Original Soup Dipping Sauce

  A traditional Sichuan dipping sauce made from the original broth of hot pot or boiled meat, seasoned with garlic, cilantro, scallions, and chili oil for a rich, savory flavor.
• 

  Potato

  Potatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
• 

  Spineless Catfish with Edge

  A Sichuan-style dish made with boneless catfish, stir-fried with chili, Sichuan pepper, and fermented bean paste. The fish is tender, spicy, and aromatic.
• 

  Wakame Knot

  Sea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
• 

  White Crucian Carp

  A common freshwater fish with delicate flesh, often prepared by steaming, braising, or stewing to highlight its natural freshness.
• 

  Frog Legs

  Eel 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.
• 

  Mango Juice

  Mango juice is made by peeling and pitting ripe mangoes, then blending them in a blender until smooth. Add water or ice cubes as needed and blend until well mixed. A small amount of sugar or honey can be added for sweetness, and milk or coconut milk can be included to enhance the texture.
• 

  Flower Carp

  Bamboo catfish is a dish made primarily from fresh bamboo catfish, typically steamed, braised, or stewed after cleaning. Seasonings like ginger slices, green onions, and soy sauce are added to keep the fish tender and the broth rich.
• 

  Bighead Carp Head

  Fresh bighead carp head is stewed or braised with ginger, scallion, and garlic. Rich in protein and collagen, it offers a delicate texture and rich broth.

Reviews