The essence of Thai hot pot lies in its soup base, and the signature pot base of Yuji is Dongyingong soup boiled with fresh Thai spices. Its broth is fish soup made of fresh crucian carp, which is rich in nutrition. If you can't get used to the taste of Thai Dongyingong soup, it's also good to choose this original wild crucian carp soup as the bottom of the pot.
On the other hand, Dongyin Palace Soup is a secret fresh package made of more than a dozen spices such as Thai red pepper, lime, citronella and southern ginger, which are carefully matched by chefs. The most special thing is that there is a mouthful of freshly opened coconut juice at the bottom of the soup, and the more it is cooked, the more fragrant it is. Add a variety of ingredients to cook, delicious!
The main fish series is Thai seafood hot pot, which combines Thai soup base and high-quality seafood ingredients. We ordered a luxurious green dragon shrimp head, but I didn't expect the store to cook it so delicious. Clean head of green dragon shrimp is boiled directly at the bottom of the pot (instead of picking out the head meat first as we usually do), and the waiter will help us extract the lobster meat from the shell after cooking. The lobster meat cooked in this way tastes thick, and it tastes more fragrant when dipped in some sauce.
Besides ordering seafood, you can also order seafood platter, which is suitable for tasting several kinds of little seafood, and the price is relatively affordable.
Shrimp is also my favorite. The earliest concept of sashimi came from Japanese cuisine, and that's when I fell in love with salmon sashimi! Later, I went to Chaozhou to play, and I ate shrimp other than the local popular raw fish, which was sweet and cool and delicious. Thai shrimp are usually wrapped in lemon slices, twisted in a plate, then put some Thai peppers and dip them in Thai sauce!