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  • For that sudden, special time of the year when you have a sudden craving for spicy bullfrog, Jin Xiao Guan on Anyuan Road has you covered. A Dazhong Dianping hero, the interior design aesthetic is simple, clean, and covered with stuffed frogs. It begs you to take pictures and plaster them all over your Wechat moments. 

    The specialities are crayfish and bullfrog, with enough variations of each to keep you trying new dishes for a long time. 

    We grabbed a lineup of classics from the recommendation section and found little to complain about. The 泡椒牛蛙 (bullfrog in spicy chili oil) was flavorful, fragrant and appropraitely spicy, with the meat ample and tender. The salty egg yolk corn 蛋黄咸玉米was crunchy, savory, salty and thoroughly satisfying. The cold noodles 冷面 were served with peanut sauce, chili oil, cucumber shards and bean sprouts. They were slightly spicy, savory, fresh-testing and excellent (and a huge portion to boot). Finally, the shreds of spicy seasoned beef stomach with cilantro were flavorful, delightfully chewy, and sufficiently different from the rest of the spicy flavors in the meal to add interest. 

    The only lowlight of the meal was the blue gelatin dessert - it was pretty but essentially flavorless. I think it was supposed to taste of blueberries but I only tasted the raisins on top. 

    Overall damage was about 160 RMB and we were stufffffed. The cold noodle portion was about 2x what we expected...definitely could have dropped a dish or two. A real winner in the value for money category. 

    I'm not always in the mood for Sichuan-style bullfrog, but the next time I am, I know where I'm going. You should too. 5/5

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SMARTREVIEWS

SmartReviews is SmartShanghai’s crack squad of amateur reviewers, eating their way around the city and writing about it. They have been chosen from a large pool of applicants and given a set of strict guidelines to follow to make sure their reviews are honest, informed and fair to both potential customers and the restaurants themselves.

  • ABOUT THE REVIEWER
  • American

    A China expat since 2011, David moved to Shanghai for work in 2014. So far, his quest for memorable food has taken him to 22 different Chinese provinces and territories. When not actively hunting for delicious morsels around town, he is a director at a clean energy strategy consulting firm in Shanghai.
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