Your grilled Bullfrog skewer doesn’t care about you.

Your grilled Bullfrog skewer doesn’t want to make friends. It doesn’t care what you think. It makes no small talk. It’s not here to vibe. It is here to be buried in spice rub, grilled over a blistering fire, and dropped on a metal tray like it owes you nothing. “Eat me or don’t—I know who I am. Do you?”

This month’s Gastronauts dinner takes us far away—a train to Flushing and a bus to another dimension. No English. No menu pictures. No hospitality theater. Just furious, fire-breathing food that doesn’t care what you think. It’s a place called Youjuer, but who cares: Isit good, you ask? Hell yeah, is it good. So good, don’t be surprised if we go back for a whole separate menu sometime soon.

But for this menu, we’re talking Bullfrog, spicy and blistered. Chicken hearts and pork skin, pig ears, intestines, lamb kidneys. Spicy lamb spine and Sichuan beef tripe, and Mao Xue Wang (aka Pork intestines tripe, etc…) for good measure. Wash it all down with cheap beers and brusquely reach for more. I mean, for fff***’s sake, what else do you want?

The place is plain, loud, and unbothered. And that’s exactly why we love it. We had to negotiate with our hands and feet, Google translate, and little drawings of bullfrog skewers. It was the most fun we’ve had in a long time.

Come eat like you’re not the main character. The bullfrog is.