Peking Restaurant (Sukhumvit 26 Branch)

Spicy chicken dish with Sichuan flavor. Chicken pieces are deep-fried until golden and crispy, then stir-fried with a large amount of dried chilies and Sichuan peppercorns. The flavor is numbing, spicy, savory, and fragrant, crispy outside and tender inside.

Classic Hakka dish. Slices of pork belly are steamed with sweet and savory preserved mustard greens. The meat is tender and flavorful, rich but not greasy, with a strong aroma.

Pork ribs are marinated and deep-fried until golden and crispy. Stir-fried with spices like bay leaves, it has a unique herbal aroma and rich flavor.

Eggplant slices are stuffed with seasoned minced meat, coated in batter, and deep-fried. The outer layer is crispy, the eggplant inside is soft and waxy, and the meat filling is juicy and delicious.

Eggplant and minced meat braised in a clay pot, absorbing the savory sauce. Tender texture, very appetizing.

Famous Sichuan dish. Tender tofu cooked in a spicy bean paste sauce, often with minced meat. Combines numbing, spicy, savory, and hot flavors.

Fresh shrimp skewered and then grilled or deep-fried. The shell is crispy, the shrimp meat is sweet and firm, usually sprinkled with seasoning powder.

Hunan-style fish soup dish. The fish is tender, and the soup base is usually sour, spicy, and appetizing, with a rich spice flavor.

Classic Sichuan dish. Fish slices are poached in a red oil broth full of dried chilies and Sichuan peppercorns. The fish is tender and smooth, with a strong numbing and spicy flavor.

Green beans are stir-fried at high heat until the skin wrinkles, then stir-fried with minced meat, preserved vegetables, and dried chilies. Savory, slightly spicy, and crispy.

Fresh bok choy (small rapeseed) stir-fried with shiitake mushrooms. Lightly flavored, retaining the crispness of the vegetables and the umami of the mushrooms.

Thick and rich soup, with a sour and spicy appetizing flavor. Usually contains shredded tofu, wood ear mushrooms, shredded bamboo shoots, egg drop, etc.

Delicate steamed dim sum, with thin wrappers enclosing fresh meat filling and rich hot soup. Be careful of the hot soup when eating, often dipped in ginger and vinegar.

A type of pan-fried dumpling. The bottom is pan-fried until golden and crispy, with a filling of chives and pork. Fragrant and delicious.

Traditional noodle dish. Boiled noodles mixed with a special savory fried sauce (usually containing diced meat), served with refreshing shredded cucumber and other garnishes.

Classic Chinese fried rice. The rice grains are distinct and separate, with abundant ingredients, usually including eggs, ham, shrimp, and green peas.

A drink brewed from chrysanthemum flowers, usually with a light sweetness and floral aroma. It has the effect of clearing heat and relieving summer heat.