Thai cuisine is internationally renowned. Whether the taste is spicy or light, harmony is the guiding principle for every dish. In essence, Thai cooking is organically combined by the influence of the East and the West with hundreds of years of history, forming a unique Thai diet. The characteristics of Thai cuisine depend on the chef, diners, occasions and cooking places to satisfy everyone's appetite.

Thai cooking initially reflected the characteristics of aquatic lifestyle. Aquatic animals, plants and herbs are the main ingredients. Avoid using large pieces of meat. Later, the influence led to the use of quite large pieces of meat in the Thai diet.

Because of their Buddhist background, Thais avoid using large pieces of animal meat. Large pieces of meat are chopped and mixed with herbs and spices. Traditional cooking methods in Thailand are steaming, baking or barbecue. Influenced by China, the methods of frying, frying and frying were introduced.

Since the 7th century, cooking methods have been influenced by Portugal, the Netherlands, France and Japan. In the late 7th century, Portuguese missionaries got used to the taste of red pepper in South America, so they introduced red pepper into Thai food.

Extended information

Thailand is a tropical country near the sea, which is extremely rich in green vegetables, seafood and fruits.

Therefore, the main ingredients of Thai cuisine are seafood, fruits and vegetables. The main meal of Thai people is a big bowl of rice, accompanied by one or two curry dishes, a fish, a soup, and a salad (lettuce). The order of meals is not particular, and it is personal preference.

After-dinner snacks are usually seasonal fruits or various desserts made of flour, eggs, coconut milk and palm sugar. Because of its unique advantages, Thai food is colorful, red and green, and has excellent eyes. Whether it is the gorgeous freshness of fresh vegetables and fruits or the meaty feeling of squid and other seafood, people have feasted their eyes.

Baidu Encyclopedia-Thailand