Frog as food, eaten mostly in Sichuan and Cantonese cooking: stir-fried, stewed, deep-fried or cooked into congee. The meat is mild and tender. Frogs for the table are farmed, such as bullfrogs; wild ones are protected.
Yěshēng qīngwā shòu bǎohù, fàndiàn lǐ de tiánjī dàduō shì yǎngzhí de niúwā.
Wild frogs are protected, so the frog served in restaurants is mostly farmed bullfrog.
Tips
culture
田鸡 'field chicken' is the menu and market name, after the frog's white, chicken-like meat; the animal in the wild is a 青蛙. Birdwatchers use the same word for crakes, small birds of marshes and paddy fields.