Hueng Hueng Hot Pot Xing Xing Thai Snacks Small Hot Pot Heng Heng Mala

Cantonese steamed fish, seasoned with soy sauce, shredded ginger, and scallions. The fish is white, tender, and smooth, preserving the original flavor of the ingredients to the greatest extent. The taste is light and fresh, suitable for pairing with rice.

The whole sea bass is fried until golden and crispy, then drizzled with a savory and sweet fish sauce. The skin is crispy, and the fish inside remains juicy. It is usually served with Thai sweet and sour mango salad or a dipping sauce to relieve greasiness.

Classic Chinese braised preparation, with a rich and savory sauce and a bright red color. The fish is pan-fried then braised, absorbing the aroma of soy sauce and sugar. The flavor is mellow and rich, perfect with rice.

Crispy fried sea bass drizzled with a sweet and sour sauce. The color is tempting red, and the texture is crispy on the outside and tender on the inside. The sweet and sour flavor is suitable for all ages, appetizing and satisfying cravings.

Thai-style fried fish, drizzled with a special "three-flavor" sauce, combining sour, sweet, and spicy. The flavor is rich and layered, with a strong aroma. It is a dish with strong Southeast Asian characteristics.

A famous Sichuan dish, fish slices are cooked in a soup base made from pickled vegetables and pickled peppers. The fish is tender and smooth, and the soup is sour, spicy, appetizing, and rich in flavor. You can eat the fish, drink the soup, or mix it with rice.

Classic Thai steamed fish, with plenty of fresh lime juice, minced garlic, and chili. The taste is extremely sour, spicy, and refreshing, with the fragrance of lemon. The fish is tender, and the soup stimulates the taste buds, making it very appetizing.

Pork large intestine that has been braised or red-braised for a long time, with a soft and chewy texture. The sauce is rich and fragrant, with a red color, and the odor has been removed. Suitable as a snack with drinks or paired with rice.

Large intestine is stir-fried with dried chili, Sichuan peppercorns, onions, and green peppers in a dry pot. The texture is fragrant, spicy, and dry, with the large intestine being crispy on the outside and tender on the inside, with a mala flavor. It is usually served on a small stove, becoming more fragrant as it cooks.