Xiang Man Gu Thai Small Hot Pot (Tongliang Store)
火锅 · ⭐ 4.5
Room 4019, 4th Floor, Wuyue Plaza
Dishes
Signature Thai Tom Yum Seafood Hot PotA flavorful Thai seafood hot pot featuring shrimp, squid, mussels, and more in a spicy-sour broth made with lemongrass, kaffir lime leaves, chili, and coconut milk.
PuddingPudding is a dessert made primarily from milk, sugar, eggs, and vanilla extract. Mix the ingredients thoroughly, strain the mixture, pour it into a mold, and bake in a preheated oven until set.
Signature Tom Yum Seafood PotA flavorful Thai-style seafood pot featuring shrimp, squid, mussels, and aromatic herbs like lemongrass, kaffir lime leaves, and chili in a spicy-sour broth.
Tomato Beef Hot PotTomato beef hot pot features fresh tomatoes and beef slices. Sauté tomato chunks with scallions, ginger, and garlic, add water or broth, boil, then cook beef slices. Season with salt, sugar, and pepper, garnish with green onions or cilantro.
Secret SauceA secret recipe dipping sauce is a carefully crafted accompaniment made from a blend of spices and seasonings. Key ingredients include soy sauce, vinegar, garlic, chili, and sesame, mixed in specific proportions to create a rich, layered flavor profile. Ideal for pairing with various grilled meats and hot pot ingredients, it enhances the natural taste of food and adds joy to the dining experience.
Classic Soy Sauce Pork Slices Spicy PotClassic soy sauce pork slices stir-fried with vegetables in a spicy broth, delivering bold umami and heat.
Mango Sticky RiceMango sticky rice is made from glutinous rice and fresh mango. The glutinous rice is soaked and then steamed, served with diced mango and drizzled with coconut milk for a sweet and chewy flavor.
Unlimited Dipping SauceA sauce made from a blend of seasonings such as garlic, cilantro, chili oil, soy sauce, vinegar, and sesame paste, served in unlimited quantities to enhance the flavor of dishes like hot pot or barbecue.
Spicy Blood Curd and Tripe PotA spicy pot dish featuring blood curd, tripe, and vegetable stems, stir-fried with Sichuan peppercorns and chili for a bold, numbing heat.