Liang Ye Thai Fragrant Coconut Chicken Hot Pot (Jingxi Le Sheng Di Branch)
火锅 · ⭐ 4.6
Unit 101-2, Ground Floor, No. 1521 North Guangzhou Avenue (10 meters left after exiting Exit D of Jingxi Metro Station)
Dishes
Taiwanese Crispy RollsA crispy appetizer made by wrapping minced pork and vegetables in tofu paper, then deep-fried until golden and crunchy.
Spicy Boneless Chicken FeetBoneless chicken feet marinated in a spicy, tangy sauce for a refreshing appetizer.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Thai Squid SlimeA dish made from fresh squid mixed with starch and egg white, steamed to a smooth texture and served with a tangy Thai sauce.
Thai Coconut JellyA dessert made from coconut milk, gelatin, and sugar, chilled to a smooth, creamy texture with a rich coconut flavor.
Thai Fragrant CoconutA refreshing Thai dessert made from fresh coconut and coconut milk, flavored with lemongrass and lime leaves for a sweet, aromatic taste.
Thai Pork Neck MeatThai pork neck meat is made from fresh pork neck, marinated and grilled over charcoal until golden and crispy. Served with a specially crafted Thai sauce, it offers a unique exotic flavor.
Corn Bamboo Shoot Coconut Chicken SoupA nourishing soup made with coconut water, corn, bamboo shoots, and chicken, simmered slowly for a delicate, refreshing flavor.
Pearl Taro Coconut ChickenPearl water chestnut coconut chicken soup features chicken pieces stewed with coconut water and water chestnuts for a crisp texture. The clear broth delivers a fresh, delicious taste.
Cured Meat Double Delight Clay Pot RiceRouwei Shuangpin Baozi Fan features rice cooked with cured sausage and cured pork in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom. Sliced腊味 are placed on the rice, then water is added and simmered covered.
Fresh Vegetable and Mushroom PlatterA platter featuring fresh seasonal vegetables and various mushrooms, lightly stir-fried or blanched and arranged to highlight natural flavors and nutrition.