Xi'an Yiam (Phetchaburi New Branch)

Selected lamb chops with lean and fatty parts, marinated with secret spices and then roasted. The skin is golden and crispy, the meat is tender and juicy, with a rich cumin and chili aroma. This dish is usually eaten by hand, hearty and satisfying.

This is a famous Northwestern Chinese dish, made with tender chicken pieces and soft potato chunks stewed in a spicy broth. The flavor is delicious and slightly spicy, usually served with wide noodles (Pidao Mian), which absorb the rich broth and are very tasty.

Goose meat, firm in texture, braised with dried bamboo shoots. The dried bamboo shoots absorb the fat and freshness of the goose meat, becoming crisp and tender, while the goose meat is fresh and flavorful. This is a traditional stew with a unique flavor.

Using a thick rice soup (congee oil) as the base, fresh beef slices and pork kidney slices are cooked. The congee oil locks in the freshness of the ingredients, resulting in a smooth, light, and nourishing taste that is good for the stomach.

A nourishing grand dish, combining soft-shelled turtle and bull penis, rich in collagen. Braised and cooked, the sauce is thick and bright red, with a soft, chewy, and Q-texture, and a savory and rich flavor.

A classic spicy Sichuan dish, featuring a variety of ingredients such as duck blood, beef tripe, and luncheon meat. The red oil broth is numbing, spicy, fresh, and fragrant, with a rich and diverse texture, perfect with rice.

Fish slices are tender and cooked in a soup with sour pickled mustard greens. The broth is sour, spicy, and appetizing, and the fish is fresh and delicious. This is a very popular appetizer.

Beef brisket stewed until tender and flavorful, paired with sweet winter melon. The radish absorbs the beef broth, reducing the greasiness. The overall flavor is savory, mellow, warm, and nourishing.

A variety of beef offal, including tripe and intestines, stewed in a spicy broth. The offal is cleaned and free of odor, with a chewy texture and a rich spicy flavor, suitable for accompanying drinks.

A classic high-heat stir-fry dish. Lamb slices are tender and not gamey, paired with plenty of large scallion segments. The scallion aroma is rich, the lamb is tender and smooth, with a strong wok hei.

Beef ribs are first braised and then fried or roasted. The exterior is dry and fragrant, while the meat inside is tender and falls off the bone. Sprinkled with special spicy seasoning, it is spicy and satisfying, suitable for eating by hand.

Pork ribs baked with seafood XO sauce, with a bright red color. The ribs are tender and fresh, infused with the savory flavor of dried scallops and dried shrimp, offering a unique and high-class taste.

Charcoal-grilled pork slices with a hint of smoky aroma. Served with thin pancakes, shredded scallions, and sauce for wrapping, offering a rich layering of textures, similar to the way Peking duck is eaten.

Large pieces of pork bones stewed for a long time in a secret soy sauce. The meat on the bones is tender and flavorful, with a rich soy sauce aroma. You can suck the marrow while eating, enjoying the pleasure of eating large pieces of meat.

Beef slices are quickly cooked in boiling spicy oil, maintaining their extreme tenderness. The aroma of Sichuan peppercorns and chili peppers is strong, with a numbing, spicy, fresh, and fragrant taste that stimulates the taste buds.

A duck prepared using the traditional salt-baking method, with a golden skin. The duck meat is firm and dry-fragrant, with a salty and savory flavor that penetrates to the bone. The skin is crisp and the meat is smooth, offering a unique taste.

A combination platter of various braised ingredients, usually including beef, pig ears, and dried tofu. Rich in braised aroma, moderately salty and savory, it is an excellent cold dish to accompany drinks.

Sliced soy-braised beef, seasoned with Northwestern-style spices. The meat is firm and chewy, with a rich soy sauce flavor, usually with a hint of spiciness and cilantro aroma.

Fresh cucumbers smashed and cut into pieces, mixed with minced garlic, vinegar, and sesame oil. The texture is crisp and refreshing, sour, spicy, and appetizing, a classic cold salad.

Cooked chicken shredded by hand, mixed with Sichuan peppercorn oil and chili oil. The chicken skin is crisp and the meat is tender, with a numbing, spicy, and fresh flavor and rich texture.

Boneless or bone-in chicken feet soaked in a sauce made with lemon juice and chili peppers. The texture is chewy and crisp, with a fresh sour and spicy taste and a fruity aroma of lemon.

Tofu skin products (Fuzhu) tossed with snow peas or peanuts. Fuzhu has a rich soy flavor and a chewy texture, a refreshing vegetarian cold dish.

Cubed preserved eggs (Songhua eggs) drizzled with a sauce made of minced garlic, soy sauce, and vinegar. The unique flavor of the preserved eggs blends with the sour and spicy sauce, resulting in a smooth and tender texture.

A mix of various fresh vegetables, usually tossed with a sweet and sour dressing. Rich in color, crisp and refreshing, and rich in vitamins.

Marinated radish slices with an extremely crisp texture. Rich soy sauce flavor, moderately salty and sweet, making it an excellent appetizer.

Black fungus and raw onion shreds mixed with a vinegar dressing. The fungus is crisp and tender, the onion is pungent, and the dressing is refreshing and cuts through richness.

Finely shredded dried tofu (Qian Zhang) mixed with seasonings. Rich in soy flavor and chewy texture, with a savory taste.

Boiled or fried peanuts in the shell or shelled, seasoned with five-spice powder. Salty, fragrant, crispy, a classic snack to accompany drinks.

Fried gluten (wheat gluten) soaked in sweet and sour sauce, paired with fresh pineapple chunks. Appetizingly sweet and sour, the gluten is soft and juicy, with a fresh fruity aroma from the pineapple.

A classic Thai hot and sour soup, with a variety of seafood such as shrimp and squid. The broth is full of the aroma of lemongrass, lime leaves, and chili peppers, with a rich hot and sour taste, very appetizing.

Fresh sea fish chunks baked with Puning bean paste. The salty and savory flavor of the bean paste permeates the fish, making it tender and flavorful with a unique salty aroma, perfect with rice.

Shrimp fried until golden and crispy, sprinkled with a generous amount of fried minced garlic and dried chili peppers. The garlic flavor is intense, with a crispy exterior and tender interior, and a savory, spicy, and fresh taste.

Whole sea bass charcoal-grilled, topped with plenty of minced garlic sauce. The fish skin is charred and fragrant, the fish meat is tender and fresh, with a rich garlic flavor and a hint of charcoal aroma.

Squid cut into patterns, served sizzling on a hot iron plate. Stir-fried with XO sauce, the texture is crisp, tender, and chewy, with a rich savory flavor.

Sea bass steamed with preserved salted lemon. The unique aged aroma and salty-sour taste of the salted lemon remove the fishiness and enhance the freshness, resulting in a fresh and unique flavor.

Fresh scallops topped with minced garlic and vermicelli, then steamed. The vermicelli absorbs the scallop juices and garlic oil, making it extremely delicious, and the scallop meat is tender and smooth.

Shrimp with backs split, steamed with minced garlic and vermicelli. The shrimp meat is firm and sweet, with a rich garlic aroma. This is a popular classic seafood dish.

Slow-simmered free-range chicken with the root of the five-finger peach (a traditional Chinese medicinal herb). The soup is clear and bright, with a unique coconut milk aroma and a sweet taste, known for its benefits in strengthening the spleen and removing dampness.

Pork leg bones simmered for a long time with glutinous lotus root. The soup is thick and white, with a delicious flavor. The lotus root is soft and stringy, and the bone broth is rich in nutrients.

Selected "Three Treasures of the Bull" such as bull penis and bull tail, steamed with traditional Chinese medicinal herbs. The soup is rich and nourishing, warming the body, suitable for health preservation.

Green or ripe papaya stewed with pork ribs. The soup is clear, sweet, and moisturizing, with a fruity aroma, known for its beauty-enhancing and heat-clearing properties.

A simple home-style soup. Fresh tomatoes are stir-fried to release red oil, then boiled with water and drizzled with egg mixture. Sour, sweet, and appetizing, with a smooth texture.

A famous Jiangnan dish, a thick soup made with minced beef, diced shiitake mushrooms, and egg white. The texture is smooth and润滑, with a delicious and light flavor, usually served before the meal.

Tender slices of yellow beef, stir-fried with millet pepper and cilantro over high heat. The meat is tender and smooth, with a rich spicy flavor and a strong wok aroma, perfect with rice.

Pork trotters cut into small pieces, first braised and then stir-fried. The skin is charred and chewy, rich but not greasy, with a savory, slightly spicy flavor and abundant collagen.

Smoked or five-spice dried tofu slices stir-fried with pork belly slices and chili peppers. The dried tofu is savory and chewy, a classic home-style stir-fry.

Pork belly slices stir-fried to render fat, then stir-fried with green chili peppers. The meat slices are charred and fragrant, the green peppers are fresh and spicy. This is a representative dish of Hunan cuisine, perfect with rice.

Pork tripe strips stir-fried or braised with various mushrooms. The flavor is light and delicious, with crisp tripe and tender, smooth mushrooms. It is rich in nutrients.

Pickled salted pork bones simmered with baby cabbage. The soup is milky white, the cabbage is sweet and tender, absorbing the savory flavor of the salted bones.

Pork kidney cut into flower patterns, stir-fried over high heat. The texture is crisp and tender, without any fishy smell. It is usually served with a spicy and sour or soy sauce flavor, very appetizing.

Pork ribs marinated and then fried until golden. Rich garlic aroma, crispy outside and tender inside, dry and fragrant meat. This is a dish suitable for all ages.

Cleaned beef brain mixed with egg liquid, pan-fried on an iron plate. The texture is as tender as tofu, with a savory flavor and rich nutrition.

Fresh shrimp stir-fried with eggs. The eggs are tender, the shrimp are fresh and sweet, with an appealing golden color. The flavor is light and suitable for all ages.

A national home-style dish in China. Scrambled eggs stir-fried with tomato chunks. The sweet and sour tomato sauce coats the eggs, simple yet delicious, perfect for mixing with rice.

Fish balls and winter melon chunks simmered in a soup. The broth is light, fresh, and sweet. The fish balls are chewy, and the winter melon is soft and fragrant. This is a refreshing soup dish.

Winter melon steamed with minced garlic. The winter melon retains its natural sweetness, and the minced garlic adds aroma. The texture is soft, tender, and juicy.

Potatoes shredded finely, rinsed to remove starch, then stir-fried over high heat with vinegar and dried chili peppers. The texture is crisp and refreshing, sour, spicy, and appetizing, a classic home-style dish.

Green chili peppers pan-fried until the skin wrinkles like tiger skin, then drizzled with a sauce of vinegar and soy sauce. The texture is soft and tender, with a sweet, sour, and slightly spicy flavor, perfect with rice.

Long beans stir-fried with Cantonese-style black olive seeds. The unique salty aroma of the olive seeds adds flavor to the beans, making them savory and delicious.

A colorful vegetarian stir-fry, usually containing lotus root slices, snow peas, wood ear mushrooms, carrots, and other ingredients. The texture is crisp and refreshing, light and healthy.

Tender green vegetable hearts paired with coarse grains like corn and oats. Light and healthy, it offers both the freshness of vegetables and the sweetness of coarse grains.

Blanched lettuce drizzled with hot scallion oil and soy sauce. The lettuce remains crisp and tender, with a fragrant scallion oil aroma, simple yet delicious.

Cabbage torn into pieces, stir-fried over high heat with dried chili peppers, garlic slices, and pork belly slices. The texture is crisp and refreshing, with a savory, slightly spicy flavor and wok hei.

Water spinach stir-fried over high heat, usually with minced garlic or fermented bean curd. The texture is crisp and green, very appealing, and it is a common green vegetable on the table.

Rice grains are distinct, stir-fried with fresh shrimp, eggs, and chopped scallions. Savory and delicious, with fresh shrimp, it is a simple and satisfying staple food.

Thai-style fried rice with fresh pineapple chunks, cashews, raisins, and curry powder. The flavor is sweet, sour, salty, and fragrant, with rich colors and a tropical flair.