川香三锅·干锅蛙(梦时代国际广场店)
川菜 · ⭐ 4.4
Room 313, 3rd Floor, Building 3, No. 408, Beijing East Road, Hengmao Mengshidai International Plaza
Dishes
Ice Jelly NoodlesA chilled dish made from starch noodles, typically served with a tangy and spicy dressing, perfect for summer refreshment.
Sichuan Dry PotA spicy Sichuan dish featuring a mix of meats and vegetables stir-fried in a dry pot with aromatic spices and served hot.
Sichuan-style Spicy Frog Hot PotA spicy Sichuan dish featuring frog meat stir-fried with vegetables and aromatic spices like chili, Sichuan pepper, and fermented bean paste.
Sichuan-style Spicy Chicken Hot PotSichuan-style dry pot chicken is a dish made with chicken and vegetables like potatoes, green peppers, and onions. Chicken is marinated, then stir-fried with the vegetables and spices such as doubanjiang, chili, and Sichuan peppercorns, then simmered covered until flavorful.
Dry Pot Red ShrimpA spicy Sichuan dish featuring fresh red shrimp stir-fried in a dry pot with vegetables and aromatics, delivering rich, bold flavors.
Spicy Crispy CrabA spicy stir-fried crab dish made with fresh crabs and aromatic spices, popular in Sichuan cuisine.
Century EggCentury egg, also known as preserved egg or pine-pattern egg, is made by curing eggs—usually duck or chicken eggs—in a mixture of alkaline substances and clay. The egg white becomes gel-like with dark patterns, while the yolk turns deep green or gray-black and becomes thicker in texture.
Spicy Oil Kelp StripsSpicy oil kelp threads is a cold dish made primarily from kelp. After soaking and blanching, the kelp is drained and mixed with garlic, chili oil, vinegar, soy sauce, sugar, and sesame oil.
Crispy Radish CubesA refreshing cold dish made from diced white radish, lightly salted and dressed with sugar, vinegar, and garlic for a crisp, tangy flavor.
Chicken and Bullfrog Dry Pot ComboA flavorful dish featuring chicken and bullfrog stir-fried in a dry pot with vegetables, popular in Sichuan cuisine.