Xiangyu Bali is located on the first floor of the New Zhonglin Hotel on Lianhua South Road. The passenger flow is not large, some are remote, and many taxi drivers do not know Xiangyu Bali. The first impression is very important! Xiangyu Bali facade is a characteristic Thai spire wooden house, not very new, after time washing, there is a certain sense of history. The door is a green tablecloth, wooden rattan chair, in line with the feeling left by Thai food, famous for color and fragrance, but the ingredients and color are natural. The menu is browsed with Indonesian curry, Thailand Dongyin Gong, the main should be Southeast Asian cuisine. Very novel discovery found that there are curry hot pot and Dongyingong hot pot in the store. Today, the wind blows, and it is just right to have a hot pot. Where is this curry enough, you must have a curry beef stew with rice ~ Curry beef stew is a must every time Thai food! Dongyingong soup is actually hot and sour shrimp soup. I remember that I saw the practice of Dongyin Gong soup on a TV show, and it felt a bit like shrimp noodle soup. Later, I tried it for the first time in Uncle Shaqi, and I have liked it since. Xiangyu Bali's Dongyin Gong is very good. Before cooking, you can drink a bowl. The taste is smooth, hot and sour, sweet, and the taste of lemon is heavier and fresh. After drinking, you can feel comfortable. Dongyin Gong soup boiled seafood is very delicious, and shrimp crab trout was put in one after another. Of course, there are various mushrooms. Curry hot pot, generally eat curry made into dishes, the first time I met curry to make soup base cooking hot pot. The curry on the soup base will taste lighter than the curry on the dish. After all, if it is strong, it will be tired after a bowl. Curry is suitable for cooking some beef and mutton. A bowl of beef is poured down. It is fished directly after a few seconds. It is fresh and delicious. The curry is not spicy and the coconut is rich. I miss the taste of shrimp slices when I was a child. I ordered Indonesian shrimp slices and Thai shrimp slices respectively. The same crispy and delicious, one piece after another can't stop. Indonesian shrimp slices are more large and biased towards the original flavor. Thai shrimp slices are added with black pepper, which is hotter. I prefer Indonesian shrimp slices, which are more like the taste of childhood. I recently liked raw shrimp. I especially liked the shrimp in the sashimi platter for a long time. It was very fresh and sweet. This time, the Thai raw mantis shrimp has reached the peak of my love for shrimp. One shrimp is crystal clear, poured with lemon juice, and the shrimp is placed in the middle with chili sauce. It is very bright red, like the bloom of life. The shrimp is slippery and needs to be clamped together with dumplings and spoons. A whole shrimp with sauce is sent to the entrance, shrimp meat is cold and bullet teeth. In the small space of the mouth, the refreshingness of lemon and the spicy "passion" of peppers are endless aftertaste. The dessert platter is composed of mango pudding, durian pudding, coconut milk similu, nine-layer cake and other kinds. The coffee color is not eaten, and I don't know what it is. Except for the favorite nine-layer cake, it is very Q-pop, sweet and not greasy, with a faint smell of coconut fragrance and plants. I checked it later. It was Banlan. Banlan leaf is a tropical green plant with a very unique natural aroma that can add fresh and sweet flavor to the food. In addition to these my favorites, I recommend dessert mango glutinous rice, curry beef stew, meat-based barbecue platter.