"Like" eat.

Nam Yao Chinese pastry is a native Northern Thai dish, originating from Tai Yai culture. Featured in the dark red broth from dried chili peppers and tomatoes, sour, salty, spicy, mellow flavors, with a unique fragrance from dried ginkles and rotten peas. Often served with Chinese pastry lines, ground pork, pork ribs, pork blood, and side dishes like sprouts, pickled lettuce, and pork narrows, it is considered the signature menu of Lanna cuisine.

🍲 menu name: Chinese sweets

🥘: Indispensable staple

Chinese dessert lines

Ground pork and / or pork ribs.

Pig's blood (lump type)

Small tomatoes

Dried flowers

Pea rot (add specific aroma)

Water curry (dried chili, shallots, garlic, paste)

The highlight of this juice is the fragrance of the curry stir-fried with oil until it breaks. Before adding water and simmering with the pork ribs until a rich broth is obtained.

Khanom Jeen Nam Ngiao is a traditional Northern Thai dish with roots in Tai Yai (Shan) culture. It features fermented rice noodles served with a rich, reddish broth made from dark chilies and tomatoes. The soup has a distinctive balance of spicy, sour, and savory flavors, enhanced by cotton tree flowers and fermented soybean sheets, which gives it a unique aroma.

The dish typically includes minced pork, pork ribs, and cubes of pork blood, and is served with fresh vegetables such as bean sprouts, pickled mustard greens, and crispy pork rinds.Khanom Jeen Nam Ngiao is considered one of the signature dishes of Lanna (Northern Thai) cuisine.

# Chinese snacks # Chinese sweets # Water # Like # Like to eat