Every delicious rice bucket may encounter the same problem: ask for restaurant recommendations! Regardless of the price or positioning of the dishes, I just ask you falsely: Recommended restaurants for delicious food!

When encountering this kind of thing, if you usually recommend it, you will still be questioned again: per capita, cuisine, location, environment, etc., and then you will be told after filtering it layer by layer: It seems inappropriate! So, is there a restaurant? We can confidently say to TA: Don't ask, trust me, just go to this house!

Don't mention that guest sitting Jia Chef is one of the recommended restaurants I would like to check into! This restaurant is not big, but the overall feeling is quite good. It is simple, spacious, with green walls, and a glass private room with a sense of design. It is similar to the texture of a Western restaurant... everything looks just right! Moreover, it is located opposite 1801 and just a few steps away from Vientiane City, so the transportation is quite convenient. In terms of parking, the parking lots behind Vientiane City or Fulian Building are good suggestions.

Kezuo Jia Chef cooks creative Minnan cuisine, which is particularly suitable for the tastes of Minnan people. We ate a total of 20 dishes that night, and we couldn't find anything we didn't like in particular. It was rare for the products to have such a high popularity rate!

The three treasures of sand tea pig, the thick large intestine head was the first thing that attracted me, as well as the crispy kidney flowers and chewy meat tendons. When paired with sand tea and bean sprouts, sand tea is also a mild taste. It is neither overbearing nor bland. For someone like me who likes sand tea and ingredients more than noodles, this is really considerate.

Fried mutton chops with green onions is a popular dish, but it is often true to make such dishes outstanding. When you clip it up, you can see that the trembling bones are connected. The crispy and rotten lamb chops are almost to the extreme, with a little white meat. They are crispy and fragrant in one bite, and fat but not greasy.

Black pork is fed in Baizhan Ranch Valley. The restaurant's star dishes are popular among many picky gourmets. In fact, as long as the ingredients are good, simple cooking can better reflect the original flavor. I remembered that when I was a child, my family would buy big pork leg meat during festivals and holidays. At that time, there was no refrigerator, and it was simply boiled. Every time it was out of the pot, my mother would always pick a small piece. The taste is still coveted! The original sweetness of a bite of pork!

The thick and fibrous feeling of the ox tongue of the dice are well reflected in this way.

Signature fried dough sticks shrimp, fried dough sticks are crispy and fragrant, and shrimp is crispy. Combine the two and two to double the crispness.

Sizzling tuna and eggplant. Tuna meat is blended into the eggplant. It is soft, tender and palatable, suitable for all ages.

Sweet dates and vinegar chops, ribs are delicious, and don't miss the sweet rice cakes, otherwise you will regret it.

Xiamen noodle paste, oyster, duck blood, large intestine, classic method.

Signature crispy duck. This is a dish that looks more delicious tonight, but it is actually not spicy. The focus is still the extreme crispy and fried.

I have never had any feelings for mossy arowana and longli fish, but this dish tastes crispy, soft and tender, and it feels quite good to eat.

Stewed pork tongue with stone olive throat and stewed liver edge with black garlic fish. The soup is clear and delicious, and you can make three bowls of each.

Next, there are seaweed fried rice, emerald fish with rattan pepper, beef brisket with tomato, hand-beaten meat soup with rare mushrooms, stir-fried asparagus, and ice snails. Finally, a bowl of rose ice powder is standard, complete!

It is rare to have such a restaurant where none of the 20 dishes have a big taste, and the average person is no more than 100. It is really recommended!