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Original name
Hoy Tod หอยทอด
Hoy Tod is best served on the hot iron black pan sided with bean sprouts.
| In the local culture | - For everyday |
| Season | - Autumn - Spring |
| Regions | - Bangkok and middle - North |
| How to eat it | - With a spoon |
| Caloric value | Very High |
| Temperature | - Hot |
| Vegetarian | |
| Allergy | - Contains shellfish (Example: seashells) - Contains eggs |
| Difficulty of preparation | Very easy |
| Cooked - Raw | - Cooked |
| Outils de préparration | - In the pan |