Dongyingong and Dongyinba (hot and sour shrimp soup or fish soup): They are the most representative seafood soups in Laos, with a sour and spicy taste. Spicy taste comes from pepper and sour taste comes from lemon. Anyone who has drunk it will long for its unique delicacy.

2.Lapu (minced meat) is a kind of Laicai with Lao national characteristics. The general practice is to chop up fresh fish, pork, chicken, beef, etc. And served with spices such as pepper, coriander, tomato, lemon and fish sauce, it is delicious and unique.

3.Som mu (Sour Meat): Use minced meat and skin, add seasonings such as minced garlic, salt and monosodium glutamate, and wrap them with banana leaves layer by layer after pickling. After a few days of aging, it can be eaten. The taste is fresh, fragrant and slightly sour, smooth and refreshing.

4. Pingkai (roast chicken): The roast chicken in Laos is mostly made of farm yard chicken and slowly roasted with low fire. Chicken dipped in soy sauce and dried Chili powder smells good.

5.Yor June (Laos Spring Roll): thin skin, including shrimp, meat and peanuts. , or packed with vegetarian stuffing. After frying, the color is golden and the aroma is attractive. Dipped in sweet and spicy sauce, the taste is rich.

6.Kao ram (bamboo rice): Lao people put the washed and soaked glutinous rice into a bamboo tube and bake it with low fire until it is cooked. This bamboo tube rice is a mixture of glutinous rice and bamboo, which is chewy, sticky and has a long aftertaste.