Chen Xiaochun

654789759@qq.com

WITH a catchphrase that goes “pungent, spicy, fresh and delicious,” Chinatown, a bullfrog and fish head hotpot restaurant at Uni World in Longhua District, invited local media and foodies for a tasting Nov. 10, sharing its brand story and the uniquely tasty food of Sichuan and Chongqing.

According to Li Kun, operation manager of the restaurant company, they tasted a total of 128 different brands of hotpot across 37 cities in China before finally coming up with their own recipe. They chose to combine bullfrog with fish head to make their hotpot, trying to turn the creation into the leading brand of its kind in Shenzhen and even the whole country.

The restaurant has strict standards for selecting its ingredients. They also adjust their selected dish according to the taste of different consumers, intending to provide the best service to customers.

The bullfrog used at the restaurant is raised in a breeding base. Each of the bullfrogs live at least 270 days and their weight is maintained at between 225 and 300 grams. They are also tested with an X-ray before reaching the kitchen.

Each spotted silver carp head weighs between 500 and 600 grams and is cooked at a high temperature for four minutes.

The restaurant also offers cattle stomach, which is transported by air every day to ensure its freshness.