This dish is originally from Sichuan, so it often comes pretty spicy. If you don’t like spice, make sure you communicate that!
Cooked frogs are not the preserve of the French: they are a Chinese delicacy too. In fact if anything they are more commonplace in China: you’ll see regular mom-and-pop restaurants offering all sorts of bits of bullfrog, cooked in range of ways, just about everywhere in Shanghai.
In China, it all began in Sichuan, the central Chinese province renowned for its scorchingly spicy food. The marshy land in Sichuan is teeming with bullfrogs, so you can understand the temptation. But more than that, stir fried bull frog is really rather good. And from Sichuan, the dish has spread throughout the entire country.
Bullfrog can come with or without the bones. Sometimes the meat is simply stir fried with spices and vegetables, or stewed. But if the bones remain there’s a bit of an art to eating bullfrog. You have to suck the white meat off the bones until all that left is a pile of tiny twigs in your mouth. Then you spit them out in the bowl provided. The soft meat is rather like chicken: if you’re squeamish about it, just keep telling yourself that.
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