Thai special food

In Thailand, delicious food can be found everywhere, from seafood markets to floating restaurants, and even in vendors' stalls. Thai people don't hesitate to eat, talk about everything, and can take it all night. Since food is popular with everyone, you can enjoy more delicious food by inviting more friends.

Although Thai local dishes are really spicy-some areas in southern Thailand are famous for curry-not all Thai dishes are like this. Generally speaking, at least one dish of real Thai food is spicy and exciting, followed by several dishes, and the others are relatively light dishes, only seasoned with garlic or herbs.

In traditional Thai food, the staple rice has always been the most important. Put the rice on the plate and add a spoonful or two of curry when you start eating. In traditional Thai food, it is considered polite to add only one spoonful of curry at a time, and then add another spoonful of curry after eating. Thais eat with a spoon in their right hand and a fork in their left. Put the food in the spoon with a fork, and then put it in your mouth with a spoon. Due to the influence of foreign Thai restaurants, Westerners generally believe that Thai food uses chopsticks. On the contrary, chopsticks are only used when eating Chinese noodles. Similarly, western countries generally believe that peanut butter must be added to almost every dish in Thai restaurants. This "indispensable" seasoning actually comes from Malaysia and Indonesia, and it is only used as the ingredient of Satay in Thailand.

A spicy dish.

Carney is a dish with curry as the main seasoning. It includes the best Thai food and is the core of Thai cooking.

In the "Green Curry" series, there is a soup called Curry Bend Kai, which is made of chicken pieces and an eggplant about the size of peas (horns). Another similar curry dish is called Kaya Vanu, and beef slices are added to the juice. Rouen curry is the name of orange curry series, which is made of chicken or beef and has Indian flavor. Curry meat refers to a kind of food made from beef or pork.

There is a kind of lemon and shrimp soup called Tom Kunyang, which is served in a small charcoal hot pot with a lid and always burns hot when eaten. Puteick (meaning broken fishing net) belongs to Duomei Kunyang cuisine, which is made of cuttlefish, mussels, crabs and fish. Yam is a salad with spicy ingredients in meat and vegetables. Especially loved by residents in the north and northeast, it is the hottest dish in Thailand at present.

A light curry dish

Thomka Kai's Thai food tastes light. It is a thick coconut milk curry juice made of chicken pieces and lemon juice. Pu Lamke Tower fried cuttlefish with garlic and black pepper, and asked the chef to fry garlic when ordering. This dish can also be cooked with fish. Another bland dish, curry bamboo, is a curry juice without spices, containing only a small amount of noodles, minced meat and mushrooms. Nu patman fried beef with fresh shellfish sauce and decorated it with blanched onions and green vegetables.

local color

Cooking in four regions of Thailand has its own characteristics. The dishes in North China and Northeast China belong to Lao cuisine, with glutinous rice as the staple food. The flavor of southern cuisine is similar to that of Malaysia, while the flavor of central cuisine is very consistent with that of Thai restaurants abroad. Northern dishes are usually made of glutinous rice and dipped in various sauces and curries. Another dish that condenses the essence of northern cooking is an oily seasoned pork sausage called Sewua (also known as Namu). Some northern dishes originated from neighboring Myanmar, such as "egg noodles" roasted Suai and Kenhang cuisine, which is a kind of seasoning curry. Northeast cuisine seems simple and mellow, and the staple food is glutinous rice. Diners in the south think this kind of rice makes them sleepy. Lom thm, which represents the southern characteristics, is a delicious salad made of raw papaya strips, shrimp, lemon juice and dried peppers. Influenced by neighboring Malay countries in the south, southern cuisine blends the tastes of Muslims and Thailand. Yan Hao Khao yam) refers to shrimp paste rice; Pat Pat looks like Lima, but it tastes a little bitter but enjoyable. This dish is made of shrimp or pork with a little dried pepper. Although Kanom Chin is found in all restaurants in Thailand, it is said that it originated in the south. In this dish, ground beef pieces are stewed in red sauce and then sprinkled on rice or noodles for later use.

Chinese cuisine

Most of the delicious dinners come from China's recipes. Noodles invented by China are also popular among Thai people. The food provided by street food stalls or snack bars with no doors in the adjacent street is divided into dry food and wet food. When ordering, add a sentence: "haeng" means dry eating, and "Nam" means eating with soup. Most Chinese in Thailand are descendants of Taizhou people, so the typical Chinese restaurants in Thailand serve Taizhou dishes with unique and extensive flavors. Taizhou is famous for shark's fin soup, goose sauce and roast duck with fresh vegetables. Every dish must have fruits and vegetables, mainly poultry, pork and seafood, as well as various fungi and mushrooms. As for other Chinese dishes, there is also a big market here. For example, Shanghai cuisine fried and soaked with sesame or soy sauce tastes sweeter and smoother than other dishes.

alcohol

The local beer is called Xinsha, which is very strong. Excessive drinking will lead to terrible consequences. The local bamboo whisky is called Mekhong, which has a large output. Thailand has its own unique coffee, which is made of black coffee powder, chicory and other plants with unknown names. Its strong color makes this mixed product taste very strange.

Satisfactory Thai candy

There are many kinds of sweets in Thailand, from light mixed drinks to milk omelets, ice cream, cakes, and a whole series of candies with floral yolk juice. Banana trees and coconut trees can be seen everywhere in Thailand. If they are not used as raw materials for making desserts, the dessert cooking industry in Thailand will collapse.

Anyone passing through the Bangkok market will meet candy vendors who sell candied fruits, high-calorie milk omelets and other sweets. This kind of omelet is made of coconut milk oil, eggs and palm leaf sugar into a three-inch square box and packaged with banana leaves for sale. You can taste Sangkhya maphrao awn, an omelet made of coconut oil, palm leaf sugar and eggs, or Khao laam, a glutinous rice made of coconut oil, sugar, black beans or other delicacies. Kluay khack is to slice bananas, soak them in coconut milk oil, and then fry them until they are crisp. For example, you may not realize that the provocative beauty originally comes from fried onions until you finish a hearty pudding. When buying Thai desserts, you won't be disappointed if you choose beautiful desserts.