Dian Wei Xiao Chu

A famous Yunnan noodle dish. The broth is boiling and rich, usually served with meat slices, vegetables, and fried tofu skin. The rice noodles or ho fun are smooth, and the soup is fresh and delicious.

A noodle soup with the flavor of Yunnan ethnic minorities. The broth has a special spice flavor, it's sour, spicy, and appetizing, served with rice noodles or ho fun.

A spicy and numbing broth made with Sichuan peppercorns and chili peppers. The flavor is spicy and stimulating, suitable for those who like strong flavors, the noodles are very flavorful after absorbing the soup.

Noodle soup cooked with spicy kimchi. The broth is sour and refreshing, stimulating the appetite.

Thai spicy and sour soup base (Tom Yum Goong flavor) with seafood and ho fun. Sour, spicy, and delicious, with a rich aroma of lemongrass and kaffir lime leaves.

A Thai spicy and sour shrimp soup with ho fun. The broth is bright red and rich, with a strong spicy and sour kick, full of seafood umami.

Thai-style stir-fried ho fun. Stir-fried over high heat with a special sauce, it's sweet, sour, slightly spicy, and chewy.

Thai Pad Krapow pork poured over rice noodles as a dry mixed noodle dish. Minced pork stir-fried with chili and basil, savory and slightly spicy, very appetizing.

A refreshing cold dish. Rice noodles drizzled with a sweet, sour, and slightly spicy sauce, served with shredded vegetables, suitable for hot weather.

Stir-fried vegetables with rich shrimp paste over high heat. You can choose water spinach or cabbage, which are crisp and have a unique savory flavor.

Yunnan-style braised eggplant. The eggplant is tender and flavorful, with a rich soy sauce aroma, very appetizing with rice.

Fried egg dish with fresh shrimp. The egg is thick and fluffy, full of egg aroma and the sweetness of shrimp.

Classic Thai stir-fry. Minced pork stir-fried with chili, minced garlic, and basil, it's spicy, savory, and fragrant, the perfect partner for white rice.

A curry dish based on coconut milk. Rich and mellow in texture, with a coconut aroma, you can choose chicken or beef.

Thai green curry dish. With green chilies and various spices, the coconut milk neutralizes the spiciness, giving it a unique and slightly spicy flavor.

Bitter melon slices stir-fried with shredded pork. The slight bitterness of the bitter melon combines with the sweetness of the pork, clearing heat and reducing inflammation.

Thai yellow curry stewed chicken. Rich in spices, golden in color, mild and not irritating in taste.

Whole fish steamed and then drizzled with a sauce made of lime, chili, and minced garlic. The fish is tender, and the flavor is sour, spicy, and appetizing.

Spicy and sour fresh meat rice bowl. The meat slices are tender, and the sauce is sour, spicy, and appetizing, served with white rice.

Classic Thai set meal. Spicy Pad Krapow pork served with white rice, usually accompanied by a fried egg.

Crispy on the outside and tender on the inside fried chicken thigh drizzled with a special numbing and spicy sauce, served with white rice. Sweet, sour, slightly spicy with Sichuan peppercorn aroma.

Rich Thai curry chicken poured over white rice. Layers of spices, suitable for curry lovers.

Homestyle fried rice. Minced pork stir-fried with eggs and rice over high heat, each grain is distinct and very fragrant.

Fried rice with fresh shrimp. Rich in texture, the umami enhances the layers of the fried rice.

Thai-style fried rice. With diced pineapple and shrimp, it has a sweet and sour fruity aroma, usually sprinkled with pork floss or cashews for added texture.

A refreshing and healthy soup. Green papaya stewed with chicken, the broth is sweet and not greasy.

Seasoned minced meat stuffed into bitter melon rings and stewed. The bitterness of the bitter melon blends with the freshness of the meat, resulting in a clear and refreshing broth.

Also known as Tom Yum Goong. A spicy and sour soup with various seafood, lemongrass, and kaffir lime leaves for a unique aroma, appetizing and warming.

Classic Thai soup. A spicy and sour soup featuring fresh shrimp, with a strong and exhilarating flavor.

Fried until golden and crispy tofu. Drizzled with a numbing and spicy sauce, crispy outside and tender inside, soaked in a sweet, sour, and slightly spicy sauce.

A popular Thai dish in Taiwan. Made with shrimp paste filling, wrapped in spring roll wrappers and fried until crispy, usually served with plum sauce.

Crispy fried boneless chicken thigh. Crispy skin and tender meat, drizzled with a special numbing and spicy sauce, usually served over shredded cabbage.

Yunnan specialty cold dish. Pig's head skin is sliced extremely thin and translucent, drizzled with a spicy and sour sauce, with a crisp and non-greasy texture.

Classic Thai salad. Shredded green papaya pounded with lime juice, fish sauce, chili, and other seasonings, it's sour, spicy, and crisp, very appetizing.

Mixed seafood cold salad. Includes shrimp, cuttlefish, and other seafood, mixed with Thai spicy and sour sauce and vegetables like onions and celery.

Blanched cuttlefish slices are cold-mixed. Q-elastic and fresh in taste, with a spicy and sour sauce.

Blanched beef slices mixed with spicy and sour seasonings. The meat is tender and absorbs the spicy and sour aroma.

Blanched pork belly slices. Drizzled with rich minced garlic soy paste, it's rich but not greasy, with a strong garlic aroma.

A common Taiwanese stir-fry dish. Fried shrimp balls and pineapple slices mixed with mayonnaise, sweet, sour, and crispy, suitable for all ages.

Orange-red Thai milk tea. Made with Thai tea leaves and condensed milk, it has a rich tea flavor and a sweet taste.

A regular carbonated beverage, offering a cool and fizzy sensation.

Thai imported beer. Refreshing and smooth, it pairs well with spicy and sour Thai cuisine.