Bullfrog poached in chili oil (Sichuan boiled bullfrog)

There are a variety of ways to cook bullfrogs in different parts of the country, but shui zhu -- a cooking technique from Sichuan cuisine -- has gained widespread popularity.

Pre-fried bullfrogs are poached in oil packed with strong spices, such as chili peppers and flower peppers, then served in a larger bowl and garnished with fresh coriander.

Boiled chicken chops served cold (cold chopped chicken)

Spring chickens are boiled till tender, then chopped up and served with a dipping sauce.