At most Sichuan restaurants, or rather most restaurants period, we see a plethora of items on the menu. A few we look at, have thought about ordering, but then decide not too. Bullfrog, is one of those items. After happy hour with a few friends, someone mentioned that they would be going to dinner and having bullfrog. Bullfrog? Nate, being a bit more adventurous than I usually am gave me the "let's do it" look. Sure, why not!?!

From what I've seen on menus, bullfrog is prepared two different ways. The first looks to be boiled in Sichuan oil -- so softer meat in very spicy oil. The way we had it was in my opinion, a lot easier for the first time bullfrog eater -- fried! I mean, everything taste good when it's fried!

I'm sure some of you are shocked that I would try this...but, when in Rome...

This bullfrog was made similar to Nate's favorite Sichuan chicken dish with peppers. It was a bit chewier than chicken, but overall it didn't have a strong flavor and really did remind me of chicken! I couldn't get past the fact that I knew it was bullfrog, so only had a small piece; however, if someone didn't tell me what it was, I probably wouldn't have really recognized a huge difference in the meat.

Nate enjoying his bullfrog leg!

Would we eat it again? Probably -- but most likely with a group of friends again. Having a dish with that much frog for just the two of us would be a bit much.

~ Trisha