As for why the dish is cold, it may be because of the particularity of its cooking method. Generally speaking, the traditional diving frog needs to be scalded with boiling water and then cut into pieces, and then fried with various seasonings and condiments. The appetizing jumping frog collected in Sichuan is cooled down. After the frog meat is cooked, it is cooled with ice water to make the frog meat more tender and smooth and taste better.
In terms of food safety, if the jumping frog collected in Sichuan meets the relevant hygienic standards and requirements, and has been strictly controlled and tested in the aspects of material selection and processing, then this dish should be clean and hygienic. However, in order to ensure food safety and health, it is suggested to choose a regular catering enterprise to eat, and pay attention to check and confirm the quality and hygiene of food before eating.