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Maicun Thai · Seafood Hot Pot · Family-style Thai Cuisine (Dujiangyan Branch)

东南亚菜 · ⭐ 4.3

Guangneng Courtyard, Huaxia Square (No. 14, Jinjiamo Lane)

Dishes

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  Octopus in a Cup

  A dish featuring fresh octopus stir-fried with chili, garlic, and ginger, offering a tender and spicy flavor.
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  Signature Tom Yum Seafood Hot Pot

  A flavorful Thai-style hot pot featuring seafood in a spicy and sour tom yum broth, perfect for lovers of bold flavors.
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  Coconut Milk Cubes

  Coconut milk tofu is a dessert made primarily from coconut milk and agar. Heat coconut milk, add agar and stir until dissolved, then pour into molds and chill until set. Cut into small cubes. The finished product is semi-transparent with a smooth, tender texture.
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  Thai Vermicelli Salad

  Thai Vermicelli Salad is a refreshing dish made with rice noodles and fresh vegetables, dressed in a tangy and spicy sauce.
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  Thai Volcano Spare Ribs

  Thai Volcano Pork Ribs is a dish featuring marinated pork ribs fried until crispy, then stir-fried with Thai chili sauce, fish sauce, lime juice, garlic, and chili. Garnished with cilantro and crushed peanuts, it offers a crispy exterior and tender interior with rich flavor.
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  Thai Crushed Chicken Feet

  A Thai-style cold dish made by pounding chicken feet with lime, lemongrass, chili, garlic, and fish sauce for a tangy, spicy flavor.
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  Train Night Market Fried Fish

  A street food favorite featuring crispy fried fish fillets, often served with spicy sauce or chili powder for a bold, savory bite.
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  Lemongrass Chicken Wings

  Lemongrass chicken wings is a dish made primarily with chicken wings, marinated with ingredients such as lemongrass, garlic, and ginger slices, then pan-fried or grilled. The lemongrass imparts a unique fragrance, and the chicken wings become tender and flavorful after marinating.
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  Manuka Shrimp Chips

  Crispy shrimp chips seasoned with Manuka honey, offering a savory and subtly sweet flavor.
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  Yellow Curry Beef Brisket

  Yellow curry beef brisket with potatoes and carrots, stir-fried with yellow curry paste and simmered until tender. Coconut milk or milk is added for richness, then reduced to a thick sauce.

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