1, Dongyin Gongtang is known as the national soup of Thailand. It boldly mixes citronella, pepper, kaempferia kaempferia, lemon leaves, onion, lemon juice and fish sauce, thus blending the legend of herbs into this classic soup. Juicy fresh shrimp and straw mushrooms give it shape. This rich dish can be matched with any meal, and its distinctive fragrance highlights the exotic fragrance. The refreshing hot and sour taste makes people exclaim that "Thai Dongyin Gongtang" is translated as "hot and sour shrimp soup", TomYam means hot and sour soup, and Kung means shrimp. The reason why Dongyin Gongtang became a national soup is accompanied by a beautiful legend. There is a story circulating among the people. It is said that in the18th century, Thailand annexed the dynasty and King China came to power. One day, Princess Miaoyun fell ill for some reason. She was very sad all day and had no appetite. No matter how many delicious dishes the royal chef brought, the princess still didn't want to eat anything. The king was so worried that he called the chef and ordered him to find some appetizing food for the princess. The chef thought hard and finally thought of cooking a bowl of hot and sour shrimp soup with local fresh shrimp in Thailand and various spices to awaken the princess's taste buds.

2, mango glutinous rice. Mango glutinous rice is a classic sweet staple food in Thailand. It seems simple, but it tastes really wonderful. Usually, sweet coconut milk is poured on glutinous rice and then sprinkled with yellow rice slices. Mango is sweet and sour, mixed with the sweetness of Thai glutinous rice wrapped in thick coconut juice, which makes your taste buds cool. Glutinous rice is as white as jade and mango is as bright as gold. This staple food is the freshest and refreshing after big fish and big meat are greasy.

3, curry fried crab. Fried crab with curry is a famous dish in Thailand. This must-have dish is on the menu of almost every Thai restaurant. The chef quickly fried the fat crab with curry sauce and then mixed it with egg juice. The spicy curry penetrated into the crab meat, but it didn't hide the delicacy of the crab at all. Egg juice plays a neutralizing role, making this dish full and memorable. It is said that a Thai chef was secretly drunk at work and mistakenly put curry powder in a crab as pepper, but the waiter hurriedly handed the dish to the diners, who felt the taste was very special after eating it. A few days later, the diners came again and asked to enjoy this dish again. The chef had to make a mistake and continued to add curry powder to the fried crabs to cook for diners, thus spreading Thai curry crabs!

4.coconut ice cream. When visiting the night market or food street, you must try the coconut ice cream unique to Bangkok. First, cut the coconut, pour the coconut juice into other containers, dig out the coconut meat, and then put the ice cream into the half-cut coconut shell. Ice cream usually has only one flavor, but you can choose to add different ingredients, such as red beans, peanuts, turtle sauce and so on. And the price is different according to the different prices added. Finally, put the freshly dug shredded coconut on the ice cream.