Dongyin is actually a place name in Thailand. Inadvertently, Dongyin Gongtang became the national soup of Thailand. This soup has a strong taste, which typically reflects the sour and spicy characteristics of Thai food. The main ingredients are prawns and mushrooms, and spices such as coconut milk, peppers, lime juice, lemongrass and southern ginger are added. After drinking it, it can immediately achieve the function of "refreshing", which shows that the spicy taste is heavy and exciting. Many spices in the soup have medicinal effects, and many people are sweating and very happy after drinking them.

Yellow curry crab is mellow, spicy and delicious.

There are two kinds of common crabs in Thailand, the most peculiar one is the salt water crab, which is said to be a way of eating brought to Thailand by Chaoshan people. Catch a big crab or a small crab with salt, add cooking wine, shochu, peppers and spices, soak for a few hours, then put them in aluminum pot and sell them on the street. This dish is salty and spicy, and both crab meat and crab roe are solidified into a semi-paste, which is extremely delicious. Thais often eat peanuts and crabs in the street.

Thai dishes of curry crab are all imported from Malaysia and Thailand, including citronella, southern ginger, coriander, turmeric, pepper and many Indian spices. The red and bright crab pieces are covered with golden yellow thick curry sauce, which has made people's index fingers move. The smell of crab pieces is spicy and delicious, and the thoroughly eaten crab yellow is mellow and spicy, which makes people unconsciously eat the bottom of the plate empty. They have to eat some more French bread and dry the sauce before they want to stop. If you pour curry juice on white rice, it will taste better.

Thai style is rich and crisp.

This is also a typical Thai dish, which contains four kinds of snacks-shrimp cake, fish cake, spring rolls and chicken wrapped in fragrant leaves. Among them, the first two kinds are more famous, because most of the raw materials used are airlifted from Thailand, such as Bangkok shrimp and Pattaya Shade. In addition, the spring rolls here are different from the domestic practice, but adopt the traditional Thai formula, with shredded taro, shredded carrot, shredded mushroom and shredded coriander as fillings, which are very crisp to eat.

Melon seeds drink best with water.

There is also a spotted beetle on the streets of Bangkok. This kind of pickled clam pays attention to eating now, not overnight. The raw material used is a small clam at the junction of salt and fresh water. The shell is very thick, with only a little meat, which tastes a bit like eating melon seeds. The interesting thing about pickled clams lies in their texture. The pickled clam is hard and tastes like beef jerky. Usually, the clam with pickled peppers has a light salty taste and a heavy vanilla taste, so it should be a good enjoyment to drink.

Plum mango and "fat" banana

On the streets of Thailand, some stall owners cut raw mangoes into thumb-sized chunks and put them in plastic bags with two small bamboo sticks. It is sour and bitter to eat together, and the stimulating taste can be imagined at the same time. But if dipped in some plum powder and bitter hemp, it will become unique immediately, with a long and faint sweetness.

There are also red bananas unique to Thailand, which can be roasted to raw skin, and you should blow with your mouth pointed when eating. Baked bananas are soft, waxy and sweet, and the texture is a bit like fat, but they are delicious.