Yunnan Xiaozhen Tai Mian Liaoli

Meat paste is formed into balls and deep-fried until golden brown. The texture is crispy on the outside and soft on the inside, with the flavor of Thai spices. Usually served with a sweet and sour sauce.

Fresh shrimp are coated in batter or breadcrumbs and deep-fried. The exterior is golden brown and crispy, while the inside retains the shrimp's sweetness. Suitable as an appetizer or snack.

Marinated chicken wings are deep-fried until the skin is crispy and the meat is tender and juicy. This is a classic fried dish, suitable for eating by hand.

Marinated meat chunks are skewered and grilled, with a charcoal-grilled aroma. The meat is firm, and the highlight is the rich peanut satay sauce. The sauce is sweet, slightly spicy, and uniquely flavored.

Pork ribs are deep-fried or baked and sprinkled with a generous amount of pepper and spices. The texture is crispy and fragrant, and the spiciness of the pepper is very appetizing. A signature dish perfect for pairing with rice or drinks.

Fresh shrimp paste is sandwiched between two layers of spring roll wrappers and deep-fried. Sliced into golden triangles. The wrapper is thin and crispy, the filling is thick and chewy, and it's full of shrimp flavor. Must be dipped in the special sweet and sour plum sauce.

A Thai-style fried egg dish, fluffy and tender. Often includes minced meat or other ingredients, with a rich egg flavor. Suitable for all ages.

Spring roll wrappers are filled with vegetables, vermicelli, and minced meat, then rolled and deep-fried. The wrapper is extremely crispy, making a crunching sound when bitten. Usually served with a sweet and sour sauce to cut through the richness.

Fresh squid and vegetables stir-fried over high heat. The squid is crisp and springy with a "wok hei" aroma. The flavor is fresh and savory, usually with a hint of spice or saltiness.

A mix of various seafood such as shrimp, squid, clams, etc., stir-fried together. Abundant ingredients with a rich seafood flavor. Suitable for diners who enjoy diverse textures.

Crab is stir-fried with Thai yellow curry sauce, often with egg added to thicken it. The crab meat is sweet, and the curry sauce is rich and smooth, very good with rice. Requires peeling the shell.

Fresh shrimp are cooked with spicy sauce and coconut milk. The coconut milk moderates some of the spiciness, providing a smooth and rich texture. The shrimp absorb the sauce, making it full of flavor.

Shrimp and fresh pineapple chunks stir-fried together. The sweet and sour fruitiness of the pineapple enhances the shrimp's freshness. The flavor is refreshing, sweet, and sour. A dish full of tropical flair.

Peeled or shell-on shrimp are stir-fried with a rich Thai curry sauce. The curry flavor is intense, with the taste of spices. Suitable for enjoying with rice.

Whole sea bass is steamed and drizzled with a sauce made from a generous amount of lemon juice, fish sauce, minced garlic, and chili. The fish is tender, and the flavor is spicy and tangy, with a refreshing lemon aroma that cuts through richness. A classic Thai dish.

The whole fish is deep-fried until crispy, then drizzled with a Thai lemon spicy and sour sauce. It combines the crispiness of the fried fish with the sour and spicy sauce, offering rich layers of texture. Suitable for those who enjoy crispy textures.

Fried fish drizzled with a red sweet and sour sauce, accompanied by bell peppers, onions, and other vegetables. The flavor is sweet and sour, appealing to all ages. The fish is crispy outside and tender inside, with a thick, flavorful sauce.

Fresh squid is blanched or steamed, then drizzled with Thai lemon chili sauce. The texture is chewy and springy, and the sauce is sour and appetizing. A refreshing seafood salad or hot dish.

Cooked in a clay pot with tender tofu and various seafood. The sauce is thickened and rich, with a delicious and mild flavor. The tofu is smooth and absorbs the seafood broth, making it very satisfying with rice.

Fresh shrimp and glass noodles are simmered in a clay pot. The glass noodles absorb the essence of the shrimp and the sauce of the spices, becoming chewy and flavorful. It has the aroma of pepper and cilantro.

Crab and glass noodles are cooked together in a clay pot. The crab meat is fresh and delicious, and the glass noodles absorb the crab's flavor and sauce. A luxurious dish with limited supply.

Gai lan (Chinese broccoli) and slices of meat are stir-fried over high heat. Gai lan has a unique slightly bitter taste and crispness, complemented by the savory aroma of the meat. A well-balanced home-style dish.

Tender loofah and eggs are stir-fried together. The loofah is soft, tender, and naturally sweet, releasing its moisture to combine with the eggs, creating a delicious broth. The flavor is light and suitable for cutting through richness.

Eggplant is deep-fried to preserve its color, then stir-fried with a chili sauce. The eggplant is soft, flavorful, and absorbs the spicy sauce. Excellent with rice.

Eggplant braised with oyster sauce. Oyster sauce brings a savory and sweet aftertaste, while the eggplant becomes soft and tender. A great choice for those who don't eat spicy food.

Fresh cabbage is stir-fried over high heat with minimal salt seasoning. It retains the crispness and natural sweetness of the vegetables. The texture is crisp and refreshing.

Seasonal fresh vegetables are stir-fried. The style depends on the day's supply, ensuring the freshest taste. The flavor is usually light and healthy.

Cabbage is stir-fried with Yunnan-style sauce (usually containing fermented bean paste or special spices). The flavor is savory and rich, with a unique regional taste. More appetizing than regular stir-fried cabbage.

Cabbage is stir-fried over high heat with Thai shrimp paste. The unique fermented seafood aroma of the shrimp paste is very rich and savory. A must-order vegetable dish at Thai restaurants.

Water spinach is stir-fried with Thai shrimp paste. The water spinach stems are crisp and the leaves are tender, coated in the savory and slightly spicy shrimp paste. The texture is crisp and the flavor is strong, very popular.

Water spinach is quickly stir-fried with minced garlic. It retains the original fresh green color and crispness of the vegetables. The flavor is light and refreshing, suitable for pairing with rich main courses.

Stir-fried with oyster sauce. The sweetness of the oyster sauce coats the crisp and tender leaves. The flavor is moderately savory, a classic home-style dish.