Nancheng Thai Cuisine (Gongguan Branch)

Fresh shrimp and pineapple chunks are stir-fried over high heat, usually with a sweet and sour sauce. The texture is refreshing, and the fruity aroma of pineapple enhances the sweetness of the shrimp.

Diced king oyster mushrooms stir-fried with chili and spices. The king oyster mushrooms are juicy and chewy, and very appetizing after absorbing the spicy sauce.

Seafood (crab or shrimp) is stir-fried over high heat with Thai yellow curry sauce, often with egg to increase thickness and smoothness. Rich aroma, with the spiciness of curry and the flavor of coconut milk.

Thinly sliced meat stir-fried with chili and spices over high heat. The flavor is savory and spicy, with tender meat, a classic dish that goes well with rice.

Fresh squid slices stir-fried with chili and vegetables. The squid is crisp and chewy, and the spicy seasoning is very appetizing.

King oyster mushrooms cooked in Kung Pao style, stir-fried with dried chilies and peanuts. The king oyster mushrooms are juicy, with the numbing spice of Sichuan peppercorns and the heat of dried chilies.

Mixed seafood (such as shrimp, squid, etc.) stir-fried with beans and vegetables in chili sauce. Full of oceanic sweetness and the stimulation of spices.

Marinated pickled bamboo shoots stir-fried with meat slices. The sour aroma of the pickled bamboo shoots neutralizes the greasiness of the meat, resulting in a unique and appetizing flavor.

Thinly sliced bitter melon stir-fried with salted egg yolk crumbs (golden sand method). The saltiness of the salted egg coats the bitter melon, effectively reducing bitterness and adding a sandy texture.

Green beans are flash-fried and then stir-fried with minced garlic, chili, and minced meat. The texture is crisp, and the flavor is savory and slightly spicy.

Eggplant cut into sections and braised, seasoned with chili sauce. The eggplant is soft and flavorful, absorbing the spicy sauce.

Sweet cabbage and bacon slices are stir-fried over high heat. The smoky aroma of bacon fat permeates the cabbage leaves, resulting in a delicious flavor.

Eggplant braised with a special Yunnan bean paste. The flavor is savory, fresh, and rich, with tender eggplant.

Fresh beef slices stir-fried with bitter melon. The beef is tender, and paired with the slight bitterness and sweet aftertaste of the bitter melon, the flavor is rich and layered.

Thick omelet with plenty of Thai basil leaves. The omelet is fluffy and golden, full of the unique herbal aroma of Thai basil.

A fried egg dish wrapped with fresh shrimp. Every bite is filled with the sweet flavor of shrimp and egg.

Omelet with pickled bamboo shoots. The eggy flavor is complemented by the sour, crisp texture of the bamboo shoots, creating a unique flavor.