Tai Chu Xiang

A classic vegetable dish in Thai cuisine. Fresh water spinach stir-fried over high heat with rich, savory shrimp paste. Crisp texture, full of aroma, very good with rice.

Water spinach stir-fried over high heat with chilies for flavor. Crisp and lively texture, suitable for those who enjoy spicy food.

Cabbage stir-fried with special Yunnan sauce, with a unique fermented bean paste aroma. The cabbage is sweet and crisp, with a unique flavor.

Fresh cabbage stir-fried with rich shrimp paste. The sweetness of the vegetables and the savory flavor of the shrimp paste blend perfectly. Crisp texture.

Cabbage stir-fried with bacon slices. The smoky, salty flavor of the bacon permeates the vegetables. Suitable for all ages.

Stir-fried mixed seasonal vegetables, colorful. Rich texture, refreshing and healthy.

Eggplant stir-fried with Yunnan sauce after high-temperature frying to preserve color. Soft texture, rich sauce flavor.

Eggplant braised with spices. Spicy and appetizing flavor. Soft texture, absorbs the spicy sauce.

Yunnan sour bamboo shoots stir-fried with bitter melon. The sourness of the bamboo shoots balances the bitterness of the melon. Unique flavor, crisp texture.

Tender pea sprouts stir-fried with shrimp. The pea sprouts are fragrant and delicate, paired with chewy shrimp, resulting in a light and delicious flavor.

Green beans stir-fried or dry-fried, enhanced with shrimp paste or dried shrimp. Salty, fragrant, and crisp, excellent with drinks and rice.

Green beans stir-fried with chilies and spices. Spicy and flavorful, retaining the crispness of the vegetables.

Fresh green broccoli simply stir-fried, retaining its original flavor and nutrients. Crisp texture, light flavor.

Silk melon braised with egg mixture, resembling a silken texture. Sweet and tender silk melon, with a delicious broth.

Seafood paste deep-fried in a wrapper, golden and crispy. Delicious filling, usually served with sweet chili sauce.

Deep-fried tofu with a crispy exterior and tender interior, drizzled with a special Sichuan peppercorn sauce. Crispy texture with a spicy, sour, and numbing flavor.

Boneless chicken thigh meat deep-fried and cut into pieces, drizzled with a spicy and sour numbing sauce, usually served over shredded cabbage. Crispy exterior, juicy chicken.

Deep-fried large shrimp balls with canned fruits (like pineapple, peach), mixed with mayonnaise. Sweet and sour flavor, especially loved by children.

Traditional Thai shrimp cakes, coin-shaped, with a thicker and fuller texture. Crispy outside, chewy inside, full of shrimp flavor.

A popular dish in Taiwanese Thai restaurants. Shrimp paste is wrapped in spring roll wrappers and deep-fried, then sliced and plated to resemble moon rays. Crispy exterior, flavorful filling, served with plum sauce.

Preserved egg chunks drizzled with Thai spicy and sour sauce, mixed with onions, cilantro, and other spices. Appetizingly spicy and sour, it removes the fishy taste of the preserved egg.

Seasonal vegetables blanched and chilled, then mixed with Thai dressing. Crisp texture, sweet, sour, and slightly spicy, very refreshing.

Thailand's most iconic salad, shredded green papaya pounded with lime juice, fish sauce, chilies, and peanuts. Crisp texture, perfectly spicy and sour.

Boiled chicken breast strips mixed with onions, celery, and other vegetables in a spicy and sour sauce. Refreshing and low-fat, suitable as an appetizer.

Blanched beef slices mixed with plenty of onions, tomatoes, and celery in Thai sauce. Tender meat, full of lemon sourness and spiciness.

A cold mix of seafood such as shrimp, squid, etc., with a spicy and sour sauce. The seafood is fresh and chewy, and the sauce is appetizing.

Blanched fresh squid mixed with Thai spicy and sour seasonings. The squid has a crisp and chewy texture and a refreshing taste.

A traditional dish from Northern Thailand. Minced meat is stir-fried and then mixed with chili powder, toasted rice powder, lime juice, and herbs. Salty, spicy, sour, and fragrant flavor, usually served with lettuce.

Typically Thai grilled chicken mixed with a special spicy and sour sauce, or served with plenty of herbs. Wild flavor with grilled aroma and spicy-sour taste.

Tender chicken breast drizzled with a special Thai scallion oil sauce, combining Chinese scallion oil aroma with Thai spicy and sour flavors. The chicken is tender and juicy.

Pig's ear sliced extremely thin, with a crispy and chewy texture. Mixed with a spicy, sour, and numbing sauce, it's a classic Yunnan cold dish.

Fresh raw shrimp, peeled and deveined, drizzled with an extremely spicy garlic-lime sauce. Tender and sweet texture, usually very spicy and stimulating.

Tender cod fillets steamed and drizzled with a sauce made from lime juice, fish sauce, minced garlic, and chilies. Spicy, sour, and refreshing flavor, the fish melts in your mouth.

Steamed cod fillets topped with crispy fried soybeans. The fish is tender, and the fried soybeans are salty, fragrant, and crispy, offering a rich textural contrast.

Whole steamed fish heated in a metal plate, immersed in a spicy and sour lemon broth. The fish is fresh and delicious, and the broth is appetizing, a must-order in Thai restaurants.

Whole fish deep-fried until golden and crispy, crispy outside and tender inside. Usually served with a dipping sauce or sprinkled with salt and pepper.

Fish, deep-fried or boiled, drizzled with a special spicy and sour sauce. The flavor is stronger than lemon fish, with a rich blend of spices.

Steamed perch drizzled with oyster sauce, served with scallions and ginger. Sweet and mellow flavor, suitable for those who don't eat spicy food.

Fish braised in a tomato-based red sauce. The natural sweet and sour taste of tomatoes permeates the fish, creating a mild and appetizing flavor.

Steamed fish drizzled with a green sauce and lemon juice based on green chilies and cilantro. Compared to regular lemon fish, it has an added fresh herbal and green chili aroma.

Deep-fried fish drizzled with a special Thai green sauce. The crispy exterior absorbs the sauce, with a unique spicy and sour aroma.

Fish cooked with plenty of dried chilies and Sichuan peppercorns. Spicy, numbing, and fragrant, a top choice for those who love bold flavors.

Thick omelet with Yunnan sour bamboo shoots. The eggy flavor is complemented by the crispness and slight sourness of the bamboo shoots, with a unique flavor.

A stir-fry of dried tofu, shredded meat, chilies, and other ingredients over high heat. Rich texture, salty and savory, a common home-style Yunnan dish.

Shredded meat stir-fried with shrimp paste or dried shrimp. The seafood flavor enhances the shredded meat, salty and rich.

Tender tofu and fresh shrimp braised together. Light and delicious flavor, suitable for all ages.

Tofu braised with tomatoes. The tofu is coated in a sweet and sour tomato sauce. Appetizing and refreshing.

Fresh squid stir-fried with chilies and vegetables over high heat. The squid is crisp and chewy, intensely spicy and satisfying.

Mixed seafood such as shrimp, clams, and squid stir-fried with spices. Full of seafood flavor and rich spiciness.

Fresh clams quickly stir-fried with basil and chilies. The clams are sweet and juicy, and the sauce is spicy and pairs well with drinks.

Beef slices stir-fried with chilies and spices. Tender meat, bold flavor, very good with rice.

Pork slices marinated and stir-fried with chilies. Salty and slightly spicy, with a firm texture.

Diced or sliced chicken stir-fried with various spices. Tender chicken, fragrant aroma.

Chicken strips stir-fried with Yunnan sour bamboo shoots. The sourness of the bamboo shoots makes the chicken more refreshing and less greasy.

Tender beef tenderloin paired with sour bamboo shoots. The savory beef contrasts with the crisp and sour bamboo shoots.

Meat slices cooked in a rich coconut milk base, flavored with red curry or spices. Mild and rich flavor with a sweet coconut taste.

Cooked with green curry paste and coconut milk, with the aroma and spiciness of green chilies. Rich and spicy flavor, excellent for pairing with rice.

Spicy stir-fry of various ingredients, usually including dried tofu and shredded meat. Salty and flavorful.

The quintessential Thai street food. Minced meat stir-fried with basil (krapow), chilies, and garlic over high heat. Pungent aroma, salty and spicy, great with rice.

Golden, thick round omelet containing shredded crab meat. Rich egg flavor, fluffy and tender texture.

Omelet with whole shrimp. You can taste the sweetness of the shrimp and the aroma of the egg in every bite.

Pineapple slices stir-fried with the main ingredient. The sweet and sour fruit aroma cuts through the richness and greasiness. Sweet, sour, and refreshing flavor with a tropical flair.

Deep-fried golden tofu and shrimp balls braised in salted egg yolk sauce. A grainy, salty, and savory flavor, rich taste.

Tofu stewed in coconut milk sauce. The tofu absorbs the coconut flavor, with a mild and sweet taste.

Classic Chinese stir-fry. Beef slices stir-fried with plenty of scallions. Rich scallion aroma, tender beef.

Squid stir-fried with Sichuan peppercorns and dried chilies. Numbing, spicy, and fragrant, with a chewy texture.

Tofu and seafood stew served sizzling on a hot plate. Rich sauce that stays hot.

Large prawns cooked in a rich coconut milk sauce. The shrimp is delicious, and the coconut milk sauce is very smooth.

Shrimp with shells or peeled shrimp stir-fried with chili sauce. Spicy and flavorful, leaving a lingering taste.

Beef slices stir-fried with Thai curry sauce. Rich spice flavor coats the tender beef, very good with rice.

Large shrimp balls dry-braised in a sweet and spicy tomato sauce. Bright red color, sweet, sour, and slightly spicy flavor.

Shrimp stir-fried with Thai yellow curry, often with egg added for smoothness. Rich aroma, smooth texture.

Crab pieces stir-fried with curry sauce. The crab meat is sweet and coated in rich curry sauce, with excellent flavor.

Shrimp deep-fried at high temperature until the shells are crispy. Usually seasoned sweet and savory, with a tempting aroma.

Beef brisket and Yunnan sour bamboo shoots simmered for a long time. The beef brisket is tender and flavorful, and the sour bamboo shoots are appetizing and cut through richness.

Beef short ribs pan-seared and served on a hot plate. The meat has a chewy texture and a rich beefy aroma, usually served with black pepper sauce.

Glass noodles and fresh shrimp simmered in a clay pot, absorbing the essence of the seafood broth. Chewy glass noodles and sweet shrimp.

Glass noodle dish cooked in a clay pot, with a choice of crab or mixed seafood. The glass noodles absorb the soup, resulting in a rich flavor.

A seafood and tofu pot with Yunnan flavors. Delicious broth, tender tofu, with a unique spice aroma.

A specialty chicken dish from the Bai ethnic group of Yunnan, usually cooked wrapped in a large amount of herbs. Unique and fragrant flavor.

Pork ribs and taro stewed in coconut milk. The taro is soft and creamy, the pork ribs are tender, and the coconut milk is rich.

Thai-style seafood and tofu pot, the sauce may be spicy and sour or curry-flavored. Generous ingredients.

Large pieces of chicken and potatoes stewed in a rich curry sauce. The chicken is tender, and the curry sauce is perfect for pairing with rice.

Beef brisket stewed in curry for a long time until tender. Rich in collagen, strong curry flavor.

Beef brisket braised with tomatoes. Sweet and sour, appetizing flavor, tender and juicy beef brisket.

A light soup with minced pork and glass noodles. Mild flavor, warming and comforting.

Bitter melon stuffed with minced meat or stewed in chunks. The soup is sweet and mellow, with a cooling effect.

A clear soup made with egg drop and pea sprouts. Tender pea sprouts and a fragrant soup base.

A home-style soup made with various vegetables. Full of natural vegetable sweetness, nutritious and healthy.

Soup made with stewed green papaya, usually with meat. The soup is sweet and clear, said to have nourishing properties.

Rich and sweet corn chowder with crab meat. Smooth and sweet texture, loved by adults and children alike.

Chicken (Tom Kha Gai) stewed in a coconut milk base with galangal and lemongrass. Sweet, sour, and milky flavor, not as spicy as Tom Yum, with a mellow texture.

The world-famous Tom Yum Kung soup, simmered with lemongrass, kaffir lime leaves, chilies, and fish sauce. Spicy, sour, and fragrant, with a rich shrimp flavor, very appetizing.

Spicy and sour soup with fish as the main ingredient, may include pickled mustard greens or sour bamboo shoots. The soup is sour, fresh, and delicious, with a fishy freshness.

Tom Yum soup base with various seafood such as squid and clams. Rich seafood flavor, intensely spicy and sour, very appetizing.

A famous Yunnan dish, steamed in a special pot without adding water, relying entirely on condensed steam for soup. The chicken soup is original, clear, and sweet.

Fluffy white rice, an indispensable accompaniment to heavily flavored Thai dishes.

Fluffy fried rice with shrimp and egg. Full of wok hei, fresh and delicious.

Fried rice stir-fried with Thai shrimp paste, with a unique salty and savory aroma. Usually served with Chinese sausage, egg shreds, red onions, etc.

Classic Pad Thai. Chewy rice noodles stir-fried with dried tofu, preserved radish, egg, and bean sprouts. Seasoned sweet, sour, salty, and savory. Topped with crushed peanuts for added flavor.

Thai fried rice with crab meat. The rice absorbs the fresh flavor of the crab meat, with a fluffy texture.

Fried rice with diced pineapple, cashews, and pork floss, sometimes with curry powder. Sweet, sour, salty, and savory flavor, rich texture.

Rambutan fruit with crushed ice and syrup. Sweet and crisp flesh, cooling and refreshing.

Attap chee (nipa palm fruit), with a translucent and chewy texture. Usually served with syrup or coconut milk.

A rich coconut milk base with small, chewy sago pearls. Sweet and smooth, a classic Thai dessert soup.

A colorful Southeast Asian dessert containing sago, attap chee, jackfruit, taro, and other ingredients, drizzled with rich coconut milk. Rich texture, sweet and delicious.

Classic carbonated beverage with strong fizz, refreshing and thirst-quenching.

Lemon-flavored clear carbonated beverage, refreshing and cuts through richness.

Orange-red Thai milk tea, made with Thai tea leaves and condensed milk. Rich tea aroma, sweet and smooth milkiness.

Juice made from tamarind, sweet and sour with a unique fruity aroma. Very refreshing and helps to cut through richness.

Refreshing and sweet coconut water, often containing pulp. Naturally thirst-quenching with a tropical flavor.

Mangosteen flavored juice, sweet and slightly sour, known as the queen of fruits. Refreshing taste.

Classic local Taiwanese lager beer with malt aroma, refreshing and smooth. Suitable for pairing with stir-fries.

Taiwan Beer Gold Medal series, with lower bitterness and a smoother, more mellow taste.

Internationally renowned Dutch beer, mellow taste, rich carbonation, with a unique slightly bitter malt aroma.