Bangkok food recommendation

1. Tom Yam Kung: The hot and sour shrimp soup tastes good, and its taste is rich in layers. Citronella, ginger and lemon leaves determine its basic taste, and coconut milk depends on personal preference.

2. steamed red curry fish (Hom-Mok Pla): steamed red curry, fish and vegetables in vanilla leaves or pottery bowls, which is very delicious.

3. Curry Kaeng: Green curry, red curry and coconut milk are cooked together. The main ingredients are meat, such as green curry chicken (Kaeng Kaew Wan Kai).

4. Pad Thai: civilian snacks, some can add an egg, and some will make Thai fried noodles with egg skin.

5. Rad-nak: Stir-fried with rice flour or Sen Yai, together with kale, onion, sliced meat and oyster sauce, looks a bit like stewed rice flour or stewed tree strips.

6. Yam-Som O: This hot salad mixes refreshing grapefruit into a sauce mixed with coconut milk, red curry sauce, Chili oil and sugar, and adds shrimp or shredded chicken. Some restaurants will also add roasted shredded coconut or shredded flowers.

7. Som Tam: This is actually a dish in the northeast of Thailand. Nowadays, it is spread all over Thailand. It is made by mashing green papaya, tomato, pepper and coconut sugar with a wooden spoon. The weight of coconut sugar and pepper can be adjusted at the discretion of the store.

8. Tod-Mann Pla: Mix curry, fish, lemon leaves, etc. together and fry them, which is tender and delicious.

9. Lab Kai: Because the meat is stir-fried in a nine-story tower called ka-pow, it is translated as beating and throwing meat, which is also a typical example of the development of northeastern Thai cuisine in Thailand.

10. Kuay Tiew: the most common noodle soup spread on the roadside. The soup heads have various flavors, including egg noodles (Ba Mee), Kuay Tiew Sen Yai, Sen Lek and rice noodles (Sen Mee).

1 1.Miang Kam: Coconut sugar, ginger, pepper, shredded coconut, shrimp and so on are wrapped in leaves and eaten together, which is delicious.

12. Muu Ping: One of the common snacks in Bangkok, a string of 10B is the best with glutinous rice.

13. Pad Kee Mao: This dish is called "spicy drunkard" because it tastes spicy and can wake up people with a hangover.

14. Khao Man Kai: It's an obvious Chinese dish. Thai Hainan Chicken Rice tastes very weak, so it's just right to add some dipping sauce when eating.

15. Khao Kruk Ka Pi: a very common food in Bangkok riverside market 16. Seafood: whether it's freshly baked big head shrimp, steamed fish or crab dishes, you can enjoy it in Bangkok, which is cheap and fresh.

17. Kung Chae Nam Pla: Fresh shrimps are served with Chili and garlic slices, topped with lemon-flavored hot and sour sauce, and sweet shrimps are served with spicy sauce.

18. Yam Ta Krai: This dish includes peanuts, citronella, ginger, pepper, mint, fried garlic slices, etc. It tastes excellent. Some restaurants will spread these ingredients on fried fish and dip them in hot and sour sauce.

Chiang mai special cuisine

Khao Soi: The meat and bone soup is used as the base soup, and the soup head prepared with curry sauce is served with egg noodles (Ba Mee), and the fried noodles and chopped green onion are sprinkled on the top, which is spicy and fragrant.

2. Jok, Khao Tom: Thai porridge is like Cantonese porridge, with no rice grains, and porridge is similar to northern salty porridge, with rice grains visible. Usually, fried rice flour is sprinkled on the porridge to increase the taste.

3. Nam Prik Num: Green Chili sauce is to roast large and small peppers, add garlic, scallion and small green eggplant, and then cook them. When they are tender, add seasonings such as fish sauce, salt and lemon juice. The whole dish is full of Chili fiber and tastes spicy and enjoyable.

4. Naem: Fermented pork, which can be eaten raw or heated, is usually eaten with peppers.

5. Fried pigskin (Keab Moo): a specialty of Chiang Mai, the fried pigskin with shrimp balls is relatively thick, and the long strips are relatively dry. Usually served with green Chili sauce.

6. Khan tok: Khan Tok is a traditional meal in Chiang Mai. In Thai, Khan means a dish in a small bowl, Tok means a short round table, and the dishes are mainly curry pork and fried pig skin in northern Thailand.

7. Chiang Mai Sausage (Sai-ua): Chiang Mai Sausage has a unique taste. Besides pork, spicy spices such as pepper and onion are added. After frying and dicing, it is served with garlic, peanuts and lettuce.

8. Pla Rai Kang: The production process of boneless fried fish in Chiang Mai is complicated, so the chef has to carefully take out the fish bones, then fill the fish belly with spicy spices such as citronella, garlic, pepper, roots and pepper, and then fry them in an oil pan.

9. Rod Duan: There are many handicrafts made of bamboo in Chiang Mai, and bamboo shoots can also be used in cooking. Bamboo tubes can be used as food containers, and insects growing in bamboo are also Chinese dishes.

10. Kha Nom Jeen: Thai rice noodles look a bit like Yunnan rice noodles. The most common way to eat them is to eat them with curry or spicy soup.

1 1. Sa Te: Sate in Chiang Mai is more fragrant because it is seasoned with turmeric powder. In addition to dipping in peanut butter, a dish of hot and sour dishes will be attached to accompany the meal.

Shuangcheng dessert

1. Coconut cake (Kha Nom Chan): Coconut pulp is the main material, and taro, egg yolk and other materials are added, so there are many flavors for you to choose from. It tastes better than Niangjiao.

2. Kha Nom Beung: This snack can be seen at roadside stalls in various markets. Bake the batter into a thin small round cake, add shredded coconut or egg with egg yolk and sugar, and fold the dough in half.

3. Kha Nom Tom: Wrap sweet beans in glutinous rice and you can eat it in two bites. Some are wrapped in bananas or other sweet stuffing, while others are just glutinous rice balls.

4. Kha Nom Kluay: This is a cake with lavender after the banana leaves are opened. The main material is bananas. When you open the cake, you can see that it is stuffed with shredded coconut and tastes very fragrant.

5. Luk Chop: This is a wonderful dessert in Thailand. It is made of glutinous rice flour and wrapped with mung bean paste. The appearance is like reduced mangosteen, guava, pepper, eggplant and other Thai fruits and vegetables, and the outer layer is wrapped with agar.

6. Sa Kuu Sai Muu, Khao Kiaw Pak Mor): One kind is to wrap the pork stuffing with glutinous rice flour Shui Pi, and the other kind is to wrap the salty dessert of pork with the skin like sago dew, which is mostly eaten by Thai people mixed with scallions and peppers.

7. Kha Nom Tien: This salty snack is made of glutinous rice, stuffed with pork and some pepper, and wrapped with banana leaves or vanilla leaves for steaming cooked food.

8. Thong Yib Thong Yod: Golden and round snacks look very delicious, mainly made of egg yolk and sugar, most of which are oval, and some will be made into flowers or crowns.

9. glutinous rice dessert (Kanom Baan Haw, Kanom Sang-Kaya): glutinous rice with shredded pork; Or beat the eggs and sugar evenly and steam them until they are cooked. It is a sweet food like pudding and eaten on glutinous rice.

10. Banana coconut cake (Bah bin): It is a kind of light purple cake, with shredded coconut mixed with bananas, which is solid and full of fragrance.

1 1. Pa Tong Koo: Thai fritters are shorter and thicker. Usually eaten with soy milk and coffee, or only dipped in vanilla leaf sauce and sugar.

12. Sa Kuu Ka Ti: This is a steamed snack, the white part is made of coconut milk, and the lower layer is a salty frozen corn sago, which has a unique flavor.

13. Khaoniew Mamouang: The most representative Thai dessert will only appear in mango season.

14. Thai milk tea (Cha Yen) and coffee (Ka Fae): hot reddish-brown tea soup or coffee, with condensed milk, milk and a lot of ice cubes, is sweet and delicious.

15. Beer: Two famous brands in Thailand, Sigha and Chang, are alcoholic drinks with higher sales volume in Thailand. The latter has a strong taste, while the former is exported the most.

16. Herbal tea: There are all kinds of herbal teas in Thailand, which are available at roadside stalls in night markets. Most of them are antipyretic herbal teas, such as dark green Bai Bua Bok, light brown Nam Ma Dum, dark brown longan tea and other natural drinks.

17. Fruit juice and smoothies: tropical countries are rich in fruit production, and fresh fruit juice is everywhere, especially in hot Thailand. The fruit smoothies made now are the best choice.