<P> The dish is also common in French - speaking Louisiana, particularly the Cajun and Creole areas of Southern Louisiana and New Orleans; they were introduced to New Orleans by Donat Pucheu . Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken or turkey wing . They are commonly prepared by frying or deep frying, sometimes being breaded prior . </P> <P> Frog, known as 「 田鸡 」 (field chicken) when described in cuisine, legs are commonly eaten in China, especially in Southern Chinese cuisine tradition . Bullfrogs and pig frogs are farmed on a large scale in some areas of China, such as Sichuan . </P> <P> In Chinese cuisine, frog legs are usually stir fried and mixed with light spices, stewed, fried, or made into congee; a popular dish in Cantonese cuisine . </P> <P> In Indonesian cuisine, frog - leg soup is known as swikee or swike, most probably brought by the Chinese community in Indonesia and popular in Chinese Indonesian cuisine . Swikee is mainly frog - leg soup with a strong taste of garlic, gingers, and fermented soya beans (tauco), accompanied with celery or parsley leaves . Swikee is a typical dish from Purwodadi Grobogan, in Central Java province . There are also frog - legs fried in margarine and sweet soy sauce or tomato sauce, battered and deep fried, grilled, or frog eggs served in banana leaves (pepes telur kodok). The dried and crispy fried frog skin is also consumed as krupuk cracker, the taste is similar to fried fish skin . </P>

Why do french eat snails and frogs legs