This season is exactly when frogs hit the market, with tender and succulent meat, allowing for a variety of cooking methods.
At this time, Qianlima's menu always adds a few sets of frog combinations dishes.
The most popular is the frog grand platter.
A set of four dishes: stir-fried frog, dry pot frog, pickled pepper frog, plus boiled frog.
The banquet Fu Yu took orders for featured this dish.
The frogs Qianlima procured were large, with tender meat, stir-fried with ginger and chili peppers, flavorful and delicious, spicy and appetizing, even the bones were tempting to gnaw on.
When Fu Yu was a kitchen helper, almost a large part of his morning prep time was spent on dealing with frogs.
Frogs aren't as large as bullfrogs, so handling them isn't quite as smooth.
The other helpers at the restaurant were used to it, quickly and efficiently handling the frogs with their own set of effective techniques.
