1. Hot Thailand

Thai food is famous for its color, fragrance and taste. The first feature is sour and spicy. Thai chefs like to use garlic, pepper, lime, fish sauce, shrimp sauce and other ingredients to flavor and cook a pot of hot and sour Thai food. Signature dishes include Dongyin Gong (hot and sour seafood soup), coconut tender chicken soup, curry fish cake, green curry chicken, mango fragrant rice and so on. Fish, shrimp, and crabs are all killers in restaurants, such as grilled crabs, grilled shrimps, pig necks, curry crabs, and so on. And the hottest pepper in the world!

It is said that Thai morning pepper is the hottest pepper in the world. Thai is called "mouse excrement pepper", which shows that this is a very small but very spicy pepper. It is widely used in Thai cooking art. Cooking without a few chopped morning peppers is just like eating Sichuan food without spicy food.

Traditional Thais eat on the floor, but now Thai restaurants are in the form of tables and chairs. So the way to eat is no different from ordinary Chinese food. If the diners are of different ages or generations, they will be seated in turn from the upper position near the wall or farthest from the door.

In the early days, the traditional way of eating in Thailand was to fill the rice with banana leaves and then eat it with your hands. Today's Thai tableware is also very simple. The basic tableware is a spoon, a pair of chopsticks and a plate. When eating, put the rice into a disc, hold the soup with a spoon, and use chopsticks to hold the dishes.

How to eat Thai food

Not used to eating with plates, many people are a little unaccustomed to eating Thai food for the first time. As long as we know the correct method, there will be no difficulty. When eating Thai food, the correct way to eat it is: first scoop a proper amount of white rice on the plate, then mix the food with the rice with a spoon, then scoop the soup from the body to the front with a spoon, and then put the rice up after eating. Because there are many kinds of dishes, don't serve too much rice at a time, so as to avoid the inconvenience of eating all kinds of dishes in a pile. In addition, when eating, don't pour the plate into your mouth for convenience, which is neither elegant nor rude.

Spicy Malaysia

2. Spicy Malaysia

Assam laxa is the most famous Malaysian cuisine. Malaysian cuisine is famous for its spicy taste, and coconut is the main ingredient. Seasonal dishes are also characterized by spicy food.

In addition to rice, the staple food of Malaysians is mulberry cake, which is fermented shrimp into shrimp paste, mixed with pepper, mashed in a stone mortar and poured with lime juice to make it slightly medicinal. Rice, mulberries and vegetables are the most basic meals. If you add onions, garlic, ginger, spices, dried fish and so on. , is a richer meal.

Special suggestion

Satay, a special dish, is grilled and cooked with delicious hot sauce, which is full of flavor. Enough for two people. 12 Ma Yuan. Salted smoked salmon asparagus salad fresh green asparagus with salted smoked cold sandwich fish fillets, light taste, 20mA. Seafood soup is made of fresh shrimp, cuttlefish and oyster. , delicious and sour, 10 Ma Yuan. Seafood fried rice noodles with special sauce are rich in flavor and used as the main course of 16 horse.

Besides, sour shrimp, coconut milk rice (made of rice, meat and various vegetables), Macara (made of raw fruit mixed with sweet and spicy seasonings) and hot and sour fish are all popular Malay cuisines for tourists.

Scrambling eggs, beans, peas, shrimp, fish, cattle, sheep and chicken on the fire is an essential home-cooked dish for Malaysian families.

Snacks after dinner include cassava cake and fried bananas. After dinner, there are all kinds of sweet southern fruits, such as oranges, bananas, pineapples and watermelons. Seasonal fruits, such as durian and kiwifruit. Drinks mainly include coconut juice. Muslims ban alcohol, but Malaysian domestic beer has always been well received. If you want this kind of beer, you must make it clear to the store, because there are many imported beer brands.

Special food: Murtabak means eating meat slices and egg skins in Indian pancakes; Roti Canai is to dip pancakes in curry sauce and eat them with sliced meat.

Seafood: There are many seafood restaurants in Penang, which is an ideal place to eat seafood. The characteristic fruits in Malaysia mainly include durian, mangosteen, rambutan, mango, banana, papaya and carambola.

3. Hot and sour Korea

When the weather is wet and greasy and listless, the appetite decreases. At this time, I want to eat something hot and sour to refresh my stomach. Korean food, which has always been famous for its sour taste, was immediately put on the agenda. To what extent do Koreans like to eat tripe? "Tudan" Mr. Ji said: Inviting Koreans to eat shark's fin and abalone will not have a great reaction, but inviting them to eat roast belly and sausage will ensure that the saliva will come out immediately and promise more immediately! In Korea, beef intestines and tripe are sold in special barbecue shops, among which Omaiji (transliteration of Korean hut, not English transliteration of "Oh, my God" because the barbecue of beef intestines and tripe is sold in a roadside hut in Korea) is the first specialty store in Korea to cook beef intestines and tripe. It has been 60 years since Busan.

How to eat tripe?

Although Koreans eat tripe and tripe like us, they don't eat them all. You know, tripe is actually tripe, and every cow has four stomachs. South Korea calls the first stomach of a cow a super tripe, which is also commonly known as the tripe collar in our local area. It is the thickest part of tripe, with less fat, no cholesterol and more bone protein, which is the favorite of ladies. But in this part, a cow is about 400 grams at most, which is very expensive. In Korea, restaurants have to buy this part with their internal organs, so the price of the dishes is staggering. Fortunately, we can buy some here, and because people in China don't know how to eat, the price is much cheaper than that in Korea. As long as a 220g gift is 78 yuan, it is widely circulated in Korean circles, and everyone flies to eat it!

As for the beef belly, that is, the money belly with a honeycomb on the surface, Koreans don't eat it. They ate the third stomach and the fourth stomach. The third stomach is called Chiba, and we call it Niubaiye here. Koreans like to eat it raw with vinegar sauce or sesame oil hot sauce, but it is not available here in Omay for the time being. The fourth stomach, which Koreans call calf's belly, is a little fatter than the first stomach, and it is especially delicious to bake. The taste is crisp and elastic, and it is more tender and semi-watery than super tripe.

Special suggestion

One of the most addictive hot sauces in the world, a must for Korean kitchens. It looks a bit like ketchup, but it tastes different and has different ingredients. It is mainly made of glutinous rice flour, fermented soybean and red pepper. Eating with roast tripe and rice is almost a perfect and sacred combination.

Hot Mexico

4. Hot Mexico

Mexico is the birthplace of pepper. About half of the world's peppers are grown in Mexico, with red, yellow, green and green colors. Mexico is not only the hottest country in the world, but also the second hottest pepper in the world. There are more than 100 kinds of peppers, with different names of fresh and dried peppers, and countless processing methods, including bacon, soup, barbecue, salad, candy, drinks and so on. It's really all-encompassing.

Authentic Mexican dishes are mainly peppers and tomatoes, with sweet, spicy and sour flavors. More than 90% of the sauces are peppers and tomatoes.

Special suggestion

Giolula Chili sauce is one of the most addictive Chili sauces in the world and the main brand in Mexico. The main ingredients are red pepper and various seasonings. Cido cuisine in Mexico, accompanied by Jollula Chili sauce, is spread all over the world.

Steak: steak usually eaten in restaurants, most people don't add any seasoning, sometimes they add a little salt at most. However, Mexican steaks are different. Marinate with spices such as pepper and salt first. After frying, it tastes good even without pouring juice. It is worth mentioning that people usually think that New Zealand beef is the top grade. In fact, Mexican beef is comparable to New Zealand beef, smooth and tender. Of course, it will be more enjoyable with hot sauce!

Tequila: Tequila is of great significance to Mexico. The leaves of agave can be used to make paper, while the flowers of agave are very sharp and are said to be used as weapons. Today, the most important function of agave is to make agave. Tequila brewed from agave leaves is a specialty of Mexico. Tequila is very strong, and there will be some spicy and sweet feelings lingering on the tip of your tongue and lingering in your throat. Because it was ruled by Spain and influenced by ancient Indian culture, the dishes were mainly sour and spicy. Pepper has become an indispensable food for Mexicans.

Seafood: Mexican food is characterized by rich flavor and bright colors. For example, pickled fish in lime juice is a little-known Mexican food. Local people soak all kinds of fresh seafood in coriander juice and lime juice and pickle them in a natural way. There is also the unique flavor of pipianes, whose sauces are taken from peanuts, pumpkin seeds and peppers. Perhaps unexpectedly, a kind of seasoning Chili sauce named Molly completely inherited a complicated exotic formula in the17th century, and it needs to be mixed with more than 65,438+000 raw materials to make its unique taste and attractive dark brown, so it takes a lot of effort to make delicious Molly sauce.

5. Roast spicy Argentina

Argentines eat beef mainly by roasting. Barbecue shops can be seen everywhere in Buenos Aires, the capital, and small towns in the mainland. Many homes also have barbecue pits or mobile grills, and even some parks and forests in the suburbs have special barbecue grills. In front of a large barbecue restaurant downtown, there are black or brown beef specimens, which are lifelike. In the floor-to-ceiling glass window, next to the flaming flowers, there are dozens of pounds of beef. The barbecue chef wears "gauchos" clothes: a black felt hat, a tight coat and embroidered breeches, and a red scarf around his neck. Some barbecue shops specially put the ovens in a conspicuous position, so that customers can listen to the sizzling sound and watch the red charcoal fire, and the taste is more delicious.

When eating roast beef, everyone chooses his own seasoning according to his own taste. Such as cold lettuce, tomatoes, onions and so on. It can be greasy, and some people like to add potato chips, eat long bread and drink red wine at the same time. While the diners are waiting for their meal, the waiter will serve a barbecue jiaozi and an aperitif. If you treat guests at home, you should provide a piece of sausage bread before the barbecue dinner.

Special suggestion

Barbecues can be eaten everywhere, but they are different from the Argentine Chili sauce in Chimiqiu. Chimiqiu Chili sauce is also one of the most addictive Chili sauces in the world. Chimichurri is a common meat marinade in Argentina and Uruguay. Most argentines are drooling over the name. The main ingredients include chopped coriander, minced garlic, oil, vinegar and pepper slices.

La Tunisia

6. Spicy Tunisia

Tunisia has a long coastline and rich seafood resources, so seafood and fish are very common on people's dining tables. Cooking wheat in the form of steamed coarse wheat flour is the main specialty of Tunisia, and vegetables such as red pepper, tomato, green pepper, eggplant and pumpkin are also widely used in the cooking process. Because all the cattle and sheep in Tunisia are stocked on the fragrant grassland, mutton, veal and goat have special flavors. Thyme, rosemary and herbal spices have been widely used in cooking.

In Tunisia, dried fruits, olives or octopus are often used as appetizers. Squid mixed with red pepper or other seasonings, lemon juice or olive oil is better. You can also taste the classic red pepper Harissa with bread and olive oil, or try the classic beef cheese pudding Tajines.

A typical Tunisia meal is a bowl of soup and a small salad before the staple food appears. The staple food is usually cooked with barbecue, other poultry and, of course, fish or stew. Mint tea made of fresh fruits, cakes, pine nuts and mint leaves is usually eaten after meals.

Special suggestion

Carresa Chili sauce, made from tomatoes and peppers, is one of the most addictive hot sauces in the world, and even serves as an appetizer in North Africa alone, especially in Tunisia, where it is a must for every meal.