Whether it is suitable or not varies from person to person. Thai cuisine is divided into Nantai cuisine and Beitai cuisine. First of all, people like to put citronella leaves and citronella regardless of whether Thailand is in the south or the north.

In addition, according to the eating habits of the southern coastal provinces, Tainan dishes generally like to put sugar, and Tainan desserts can instantly sweeten hyperglycemia, and Tainan dishes are very heavy and strong. Why is this happening? Because people in southern Thailand will die if they don't eat super sweet food, and because of the unique climate in southern Thailand, they like to eat heavy taste even in hot weather, so many soups, such as Yingong soup and curry soup, like to put coconut milk (rarely coconut milk). Thai food also likes fresh peppers. Pepper is, of course, Thailand's finger pepper. Thais put a lot of pepper when cooking for you. I'm afraid only people in Chongqing, Hunan can stand it. . .

For northern Thai food, I prefer to put dried peppers in soup and sauce, but dried peppers are not so spicy. It may be because the climate in northern Thailand is not as humid as that in southern Thailand, and there are many mountains in northern Thailand, so peppers don't grow well. Therefore, Thai food is only served with fresh peppers when eating Thai sausages, which is not so spicy. Thai food is still salty in the north. People in our southern coastal provinces and cities will feel a little salty. The salty taste is probably similar to that of Hunan cuisine. You can eat northern Thai food as salty as Hunan food.

Don't ask me why I know so much. As a student in Thailand, I tasted a lot of Thai food at first, and there is also a Thai restaurant nearby. My Thai friend who took me to Taipei Restaurant said that the food in Taipei Restaurant in southern Thailand is actually quite authentic. Of course, I also like the food in northern Thailand.