Chinese forest frog

Chinese forest frog

　　Chinese forest frog

　　The Chinese forest frog, also known as the "heshama," is particularly renowned in the Liaodong region and the mountainous areas of Fushun for its large size, plump meat, and rich fat content. The meat is delicious, nutritious, and not greasy, while the "forest frog oil" extracted from it is a precious tonic known to strengthen the body and enhance health. Therefore, being served forest frog as a guest in these mountainous regions is considered a rare and honorable treat for distinguished visitors.

　　There are three main ways to prepare the Chinese forest frog. The first is braised forest frog in soybean paste. The method involves: cleaning live, 3-year-old or older female forest frogs ("mother frogs"; if there are not enough mother frogs, some male forest frogs, or "dog frogs," can be added without significantly compromising the flavor), scalding them to death with boiling water, then stir-frying them in a wok or pan with an appropriate amount of soybean paste and seasonings. Add a little water, cover tightly, and simmer until the liquid evaporates, after which it's ready to serve. The second method uses the "forest frog oil" (the fallopian tubes of female forest frogs), which is soaked and prepared as a nourishing forest frog soup, offering even greater health benefits, including boosting vitality and strengthening the body. The third method is cooking the frog over a rural wood-fired stove, yielding a delicious taste with a uniquely rustic, ancestral flavor.