Chao Xiang Restaurant ( Chao Xiang Da Jiu Lou ) - The Travellers Ratchada

A famous traditional Chaozhou dish, goose meat is slow-cooked in a special braising liquid. The meat is firm yet tender, with a rich aroma of herbs and spices. Usually served with minced garlic and vinegar.

Classic Chaozhou-style braised duck, with flavorful duck meat, smooth skin, and tender flesh. The savory aroma of the braising liquid perfectly combines with the freshness of the duck.

Braised goose liver, with a delicate and smooth texture, melts in your mouth. Rich and mellow flavor, a delicacy among braised dishes.

Braised goose wings in brine, with rich collagen in the skin and a chewy texture. Suitable as a snack with drinks or an appetizer.

Braised goose feet, rich in collagen, with a bouncy and smooth texture. Absorbs the flavor of the braising liquid.

Braised goose gizzards, crisp and tender texture, with a rich flavor that intensifies with chewing. A popular appetizer to accompany drinks.

Braised pig trotters, with a bright red color, rich but not greasy. Soft and sticky skin, tender and falling-off-the-bone meat, full of collagen.

Selected pork belly braised, with alternating layers of fat and lean meat. The aroma of the fat blends with the savory brine, soft and tender when eaten.

A platter combining various Chaozhou braised dishes, usually including goose meat, tofu, and eggs. You can taste multiple delicacies at once.

A unique cold dish combining gastrodia elata slices with orange juice. Crisp texture with the sweet and sour taste of orange, refreshing and appetizing.

Cold jellyfish head salad, seasoned with black vinegar. The jellyfish head has a crisp texture, and the sourness of the black vinegar cuts through richness and enhances freshness.

Peanuts soaked in black vinegar. The peanuts remain crisp, with a sour and fragrant taste, perfect for accompanying drinks.

Refreshing smashed cucumber salad, smashed for better flavor absorption. With minced garlic, vinegar, and sesame oil, crisp and juicy texture.

Shredded kelp is cold-dressed. Smooth texture, with oceanic umami, usually with a sour and spicy appetizing flavor.

Cold dish of black fungus, with a crisp texture. Black fungus is rich in nutrients, and the vinegar dressing is very effective at cutting through richness.

Traditional deep-fried peanuts, sprinkled with a little salt. Crispy and savory, a classic snack to accompany drinks.

Famous Beijing roast duck, with crispy, reddish-brown skin and tender meat. Usually served with thin pancakes, shredded scallions, and sweet bean sauce. The remaining duck meat can be processed into other dishes.

Fresh shrimp with salad dressing and fruits or vegetables. Shrimp meat is fresh and sweet, salad dressing is creamy and smooth, rich in flavor.

Shrimp stir-fried at high heat with chili and spices. Spicy and stimulating flavor, with crispy shells and firm meat.

Shrimp stir-fried with black pepper as the main seasoning. The pungent aroma of black pepper is rich, not only removing fishiness but also enhancing the umami of the shrimp.

King prawns are steamed after being butterflied, topped with plenty of minced garlic. Rich garlic aroma, with tender and juicy shrimp meat.

Thai-style curry fried shrimp. Rich yellow curry sauce coats the fresh shrimp, with a fragrant and slightly spicy flavor, very appetizing.

River prawns deep-fried and sprinkled with salt and pepper powder. Crispy outside and tender inside, savory and delicious, retaining the freshness of river prawns.

River prawns with a rich cream sauce. The creaminess blends with the sweetness of the prawns, creating a rich and unique flavor.

The simplest cooking method, preserving the original flavor of the shrimp. Shrimp meat is fresh, sweet, and springy, usually served with special soy sauce.

Stir-fried water spinach with high heat, usually with minced garlic and bean paste. Crisp texture, a classic Thai vegetable dish.

Home-style stir-fry, potato shreds stir-fried with shredded meat. Potato shreds are crisp, shredded meat is tender, with a savory and fresh flavor.

A refreshing combination of celery and black fungus. Crisp and tender texture, healthy and low-fat, light flavor.

Famous Sichuan dish, with tender tofu and a麻辣 (numbing and spicy) savory sauce. The numbing sensation from Sichuan peppercorns and the spiciness from chili peppers are very appetizing.

Omelet with preserved radish. The salty, sweet, and crisp preserved radish contrasts with the soft and tender egg, simple and delicious.

Stir-fried spinach, preserving the vegetable's nutrients and sweetness. Tender and smooth texture, with a fragrant garlic aroma.

Stir-fried lettuce or similar leafy greens, with a crisp and juicy texture. Usually stir-fried over high heat to maintain the vegetable's color and texture.

A classic home-style dish, with sweet and sour tomatoes perfectly blended with tender eggs. Rich sauce, ideal for mixing with rice.

Stir-fried baby bok choy, with a fresh, sweet, tender, and smooth texture. Usually light in flavor, highlighting the natural sweetness of the vegetables.

Chaozhou-style bitter melon soup, bitter melon is stewed until soft, and the broth is cooling and detoxifying. Slightly bitter with a sweet aftertaste.

Light vegetable soup, including cabbage, tofu, and vermicelli. Clear and fresh broth, healthy and nutritious.

A sour and spicy thick soup containing tofu, wood ear mushrooms, bamboo shoots, etc. Thick texture, appetizing and warming.

Nourishing black chicken soup, slow-cooked using traditional ancient methods. Rich broth with a fragrant aroma of medicinal herbs, offering excellent nourishing benefits.

A thick soup similar to shark fin soup, with fish maw and crab meat as the main ingredients. Smooth and thick texture, full of umami.

Light seaweed soup with chewy beef balls. Beef balls are rich in meat flavor, and the broth is delicious.

A simple home-style soup, combining seaweed and egg drop. Light texture, rich in nutrients.

Light and healthy soup, with seaweed and soft tofu as the main ingredients. Smooth texture, suitable for all ages.

Special stewed soup made with crocodile meat. Crocodile meat has a texture similar to chicken but chewier, and the soup is nourishing and moist.

High-grade clear soup with dried scallops (conpoy) and bamboo fungus. Clear broth, extremely delicious, with a crisp texture from the bamboo fungus.

Fried rice with taro cubes, the taro is soft, sticky, and sweet. The rice grains are distinct, with a unique taro aroma.

Cantonese-style fried rice, flavored with salted fish bits. Rich and savory, with a unique flavor, very appetizing.

Classic Thai fried rice, usually served in a pineapple. Contains shrimp, pineapple chunks, shredded meat, etc., with a sweet, sour, salty, and savory flavor.

Signature fried rice with abundant ingredients, possibly including seafood, char siu, and other premium ingredients. Colorful and delicious.

Classic Yangzhou-style fried rice, with abundant ingredients, usually including eggs, ham, shrimp, and green peas. Rice grains are distinct, light, and fragrant.

Fried rice with shrimp as the main ingredient. The shrimp meat is fresh and sweet, and the rice absorbs the umami of the shrimp, simple and delicious.

Fresh eggs, can be added to hot pot to cook.

Shredded napa cabbage, suitable for hot pot, with a sweet and crisp taste.

White radish slices, become soft and flavorful after prolonged cooking, making the broth sweeter.

Fresh celery, adds a refreshing aroma to the hot pot.

Japanese udon noodles, with a smooth and chewy texture, served as a staple for hot pot.

Fine vermicelli, absorbs soup easily, with a smooth texture.

Potato slices, soft and sweet after cooking.

Sweet corn segments, add sweetness to the broth, and the corn itself is sweet and delicious.

Taro chunks, cooked until soft and fluffy in hot pot, with a dense texture.

Fresh shiitake mushrooms, with a rich mushroom aroma and a smooth, tender texture.

Straw mushrooms, with a crisp, tender, and delicious texture, a common hot pot ingredient.

A type of green noodle (usually spinach or vegetable noodles), with a chewy texture.

Napa cabbage, becomes very absorbent and sweet after cooking, refreshing and cuts through richness.

Dried tofu skin product, rich in soy flavor, with a chewy texture.

Long, thin mushrooms, with a crisp texture, a popular hot pot ingredient.

Small bok choy, with thick, fresh, and tender leaves, crisp and refreshing.

Shredded kelp, rich in oceanic flavor, with a crisp texture.

Lotus root slices, texture can be crisp or soft depending on cooking time.

Fresh spinach, blanched and ready to eat, rich in nutrients.

Fried dried tofu skin, which quickly absorbs soup when added to the pot, with a soft and chewy texture.

A vegetable with a special aroma, offering a unique flavor when cooked in hot pot.