Thai fruits:

Thailand has fertile land, which not only grows rich rice and vegetables, but also breeds a wide variety of fruits. Delicious fruits become the ingredients of every meal, or often become the cooking materials. The most memorable thing is the dizzying sight of the fragrant and delicate fruit in the mature season.

mango in Thailand, with endless flavor, comes on the market in large quantities from March to June, which is different from mango varieties in Central America and the West Indies. Some kinds should be eaten while the skin is still green, and some should be accompanied by glutinous rice seasoned with coconut milk, which has different tastes. Longan is a specialty of northern Thailand, and the production season is from June to August, so the gluttons can have a big meal at this time. Lychee is produced in Chiang Rai, which is abundant from April to June. Plush rambutan with juicy and sweet white flesh, the production season is from May to September, and the kilogram is about 3~4 baht. The largest fruit in Thailand is jackfruit, and the production season is from January to May. Grapefruit, which looks like grapefruit, is abundant in the market from August to November and is warmly welcomed by fans.

Thai food:

The popularity of Thai food can be witnessed by the huge number of Thai restaurants in major cities all over the world. Most Thai people have a big bowl of rice as the main food, accompanied by one or two curry dishes, a fish, a soup and a salad (lettuce), which can be eaten in any order according to their preferences. The tableware is a fork and a spoon. After-dinner snacks are usually seasonal fruits or various desserts made of flour, eggs, coconut milk and palm sugar.

Vegetables are fresh, and the way of cooking is mostly to stir-fry in China wok. Coconut milk is used as the basic seasoning of curry sauce in many parts of China, and there are many seasonings, including lemongrass, shrimp sauce, fish sauce and more than a dozen local specialty spices, and the spicy degree of pepper ranges from mild to extremely spicy, so you can choose.

There are different dishes in different parts of Thailand. What people in the northeast like to eat is glutinous rice with roast chicken, and a spicy papaya salad called "SomTam", which is a mixture of shredded papaya, shrimp, lemon juice, fish sauce, garlic and randomly mixed chopped pepper. Northerners prefer a kind of local sour meat called "Naem", which varies with everyone's taste. The food in the south is deeply influenced by the Muslim flavor of Malaysia, and there are all kinds of raw seafood for matching. And popular in China are: lemon shrimp soup or winter yin gong, shrimp for crispy rice noodles, pork, eggs, Thai curry chicken, coconut chicken and spicy beef salad.