Xiao Xiao Ji Yu · Thai Street Food (Chongqing Longhu U City Tianjie Branch)
东南亚菜 · ⭐ 4.3
5th Floor, Building B, Longhu U-City Tianjie (Next to INLOVE KTV)
Dishes
古早泰式奶茶古早泰式奶茶以红茶为基底，加入炼乳和淡奶搅拌均匀，再加入冰块制成。主要食材包括红茶、炼乳、淡奶和冰块，制作方法为将红茶冲泡后与炼乳和淡奶混合，冷却后加冰饮用。
Moon Never Sleeps Shrimp CakeFresh shrimp paste mixed with egg and starch, shaped into cakes and pan-fried until golden and crispy. Delicate and savory.
Lemon Herb Roast ChickenA tender roast chicken marinated in lemon juice and herbs, then slow-roasted to perfection for a bright, aromatic flavor.
Coconut Mango Sticky RiceCoconut mango sticky rice is a dessert made primarily with glutinous rice, mango, and coconut milk. First, the glutinous rice is soaked and steamed, then mixed with coconut milk and stirred. Finally, it is served with fresh mango slices.
Mom's Hand-Crushed Chicken FeetA Thai-style appetizer made by hand-crushing chicken feet with garlic, chili, and herbs for a tangy, spicy flavor.
Thai Traditional Tom Yum SoupThai traditional tom yum soup is made with lemongrass, lime leaves, chili, onion, garlic, and ginger as main seasonings, combined with shrimp or fish, mushrooms, and coconut milk. The broth is prepared by boiling the spices to extract flavor, then finished with fresh herbs and lime juice.
Thai Traditional Curry ChickenThai traditional curry chicken made with chicken, coconut milk, Thai red curry paste, onion, green pepper, and potato. Chicken is blanched to remove odor, then stir-fried with curry paste, added coconut milk and vegetables, slow-cooked until flavorful, then simmered until sauce thickens.
泰式香辣虾泰式香辣虾以新鲜大虾为主料，搭配洋葱、青椒、红椒、大蒜、姜和辣椒等辅料，用泰式鱼露、柠檬汁、糖和蒜蓉调制的酱汁炒制而成。虾仁鲜嫩，口感丰富，带有浓郁的东南亚风味。
Chiang Mai Lemon SnapperFresh snapper fillet marinated in lemon and Thai herbs, gently steamed or pan-seared for a tangy, aromatic dish.
Steamy Runny-Hearted Pork Fried RiceA steaming bowl of fragrant rice topped with seasoned minced meat, vegetables, and a runny egg yolk for rich flavor.