Thai food is famous for its color, fragrance and taste. The first feature is sour and spicy. Thai chefs like to use all kinds of ingredients, such as garlic, pepper, lime, fish sauce and shrimp paste to flavor and cook a pot of sour and spicy 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 roasted crab, roasted shrimp, pork neck, curry crab, and so on.

Thailand is a tropical country near the ocean, rich in green vegetables, seafood and fruits. Therefore, the main ingredients of Thai cuisine are seafood, fruits and vegetables. The Thai dinner is a big bowl of rice with one or two curry dishes, a fish, a soup and a salad (lettuce). Eating order is not particular, personal preference. After-dinner snacks are usually seasonal fruits or various desserts made of flour, eggs, coconut milk and palm sugar.

Because of its unique advantages, Thai food is bright in color, red and green, and has excellent eyes. Whether it is the gorgeous freshness of fresh vegetables and fruits, or the meat texture of squid, squid and other seafood, people are feasting their eyes.