Top Ten Cuisine in Thailand
An Ant Egg
We have long known that ants can eat, but did you know that ant eggs are also a kind of delicious food on earth? They look like immature ants, each only the size of a pea, and they are very delicious when added to Luowang soup.
Two fried worms
In some cities in northern Thailand, you can eat such fried worms with onions and peppers. They are absolutely good dishes to go with wine.
sanhua
vegetables are nutritious and delicious, and flowers are certainly the same. In Chiang Mai, Thailand, flowers are usually used as soup in noodles, and sometimes they are fried, which is equally delicious.
four duckbill shells
For the things on the ingredients, you can't let go or waste every delicacy. Duckbill shell seems to have no meat, but it is very tasty, especially for ducks used for fire.
Five Shark Meat
Stir-frying the shark with pepper, onion and pepper is very delicious.
Six minced meat and sticky rice
A delicious rice, where meat is chopped into mud and cooked with rice, and there are fresh vegetables.
Top Ten Cuisine in Thailand
An Ant Egg
We have long known that ants can eat, but did you know that ant eggs are also a kind of delicious food on earth? They look like immature ants, each only the size of a pea, and they are very delicious when added to Luowang soup.
Two fried worms
In some cities in northern Thailand, you can eat such fried worms with onions and peppers. They are absolutely good dishes to go with wine.
sanhua
vegetables are nutritious and delicious, and flowers are certainly the same. In Chiang Mai, Thailand, flowers are usually used as soup in noodles, and sometimes they are fried, which is equally delicious.
four duckbill shells
For the things on the ingredients, you can't let go or waste every delicacy. Duckbill shell seems to have no meat, but it is very tasty, especially for ducks used for fire.
Five Shark Meat
Stir-frying the shark with pepper, onion and pepper is very delicious.
Six minced meat and sticky rice
A delicious rice, where meat is chopped into mud and cooked with rice, and there are fresh vegetables.
Seven fried frogs
It's different from the way we eat frogs here. Thais prefer to fry big frogs. It looks very strange.
eight fried pigskins
after drying pigskins, put them in a pan and fry them. You won't know the taste until you taste them. Usually, spices are added to sandwiches.
nine pig blood noodles
Add fresh pig blood to the noodle soup to make it more colorful and delicious.
Ten-paste Chili sauce
A kind of Thai special thick sauce, with a variety of seasonings, such as garlic, lemon, palm sugar, etc., tastes quite strange and rich in Thai flavor. Seven fried frogs
It's not quite the same as the way we eat frogs here. Thais prefer to fry big frogs. It looks very strange.
eight fried pigskins
after drying pigskins, put them in a pan and fry them. You won't know the taste until you taste them. Usually, spices are added to sandwiches.
nine pig blood noodles
Add fresh pig blood to the noodle soup to make it more colorful and delicious.
Ten-paste Chili sauce
A kind of Thai special thick sauce, with a variety of seasonings, such as garlic, lemon, palm sugar, etc., tastes quite strange and rich in Thai flavor.
a variety of Thai cuisine
Thailand's rich cooking tradition has never been known, and it was not until the modern times that the outside world was able to get a glimpse of it because of the developed tourism industry in Thailand. In recent years, Thai restaurants opened in international cities such as Los Angeles, London, Sydney and Japan are even more popular. Now, even the first-time visitors will be obsessed with Thai food because of this taste and wonderful experience. Many people are even more attracted and can't wait to learn the cooking skills of Thai food. However, many people will be surprised to find that Thai cooking is so diverse. Each of the four regions in Thailand has its own special creativity, and some of them have absorbed foreign influences for more than centuries, but they still maintain a unique Thai flavor.
Thailand's traditional heartland? Around the fertile plain of Chao Phraya River, many famous Thai cuisines developed. At the earliest, the capital of Sukhothai Dynasty in ancient times was relatively simple, mainly with rice harvested everywhere, fresh fish, local garlic, salt, black pepper and fish sauce. In the fourth century ruled by Dacheng Dynasty, more complicated raw materials were added. Among them, the most important ones include peppers produced in South America at that time, and other main products include coriander (coriander), lime and tomatoes.
As an international dynasty at that time, the big city not only attracted local traders, but also attracted businessmen from the Middle East, Europe, China, India, Japan, Persia and Portugal from afar. Many of the foods they contributed were subtly changed into local Thai tastes and used local ingredients, which increased the diversity of food cooking.
The similar development continued to Bangkok, which became the capital in 1782. At this time, Chinese or more precisely, Thai food was very popular, especially all kinds of pasta. Most of the food was stir-fried, such as Phat Phak Bung Fai Daeng. Fruit has also begun to play an important role in food, and Thai fruit farmers have begun to plant new varieties, sweeter and juicier mangoes, durians, grapefruit and other kinds of fruits.
Northern Thailand is adjacent to Laos and Myanmar. For a long time, Northern Thailand has been an independent Lanatai dynasty, a "land of millions of rice fields". The mountainous terrain of mountains and mountains completely isolated it from other regions, and it was not ruled by Bangkok until the 19th century. After being ruled by Myanmar and big cities, the unique culture developed in northern Thailand is obviously different from other regions, not only in language and customs, but also in diet.
unlike the central residents who like fragrant and soft rice, residents in northern Thailand like all kinds of glutinous rice. Traditionally, they will knead glutinous rice into small circles by hand and eat them with various sauces. You can also see some popular dishes influenced by Burmese people, such as Kaeng Hang Le, a pork curry made of ginger, tamarind and turmeric, and Khao Soi, a curry soup made of egg noodles and meat with chopped shallots and lime slices. Curries in the north generally taste milder than those from other regions, and there are many local specialties such as Sai-Ua, a spicy pork sausage and crispy pig skin. There are also many delicious fruits, such as longan and litchi planted in many orchards.
Khantok, a famous traditional meal in northern Thailand, refers to a bowl, and Tok is a small round table for guests to eat on the floor.
Northeast China is a plateau with ups and downs, which extends to Mekong River and is adjacent to Laos and Khmer. The northeastern part of Thailand may be unfamiliar to ordinary people, and the more familiar one is called "Ethan", which accounts for one third of the total area of Thailand. There are many historical sites and unique culture and diet here.
Northeasters like heavy food, and many experts who love Thai cooking have included some classic Ethan dishes in their favorite ideas. Including Som Tam (green papaya salad), Lap (spicy pork or chicken salad) and Kai Yang (roast chicken). Freshwater fish and shrimp are also popular, and are often conditioned with herbs and spices. Like northern Thailand, residents of Ethan also like glutinous rice, and sometimes it is made into sweet glutinous rice, which is the staple food of every dish.
Southern Thailand is a long peninsula, extending down to Malaysia, adjacent to the Gulf of Thailand and the Andaman Sea. It is famous for its beautiful beaches and resorts, and has well-known food, especially the fresh seafood rich in the nearby waters. Including marine fish, lobsters, crabs, squid, shellfish, clams and mussels. Coconut and coconut milk are also widely used to neutralize the heat of spicy soup, curry and frying, while pulp is used as seasoning. The specialties in this area include cashews grown locally, and other fruits include mangosteen, small pineapples and spicy beans called Sato, which taste a little bitter. Other special southern dishes such as Khao Yam Nam Budu (rice salad with southern fish sauce) and spicy soups such as Kaeng Lueang (yellow curry) and Kaeng Tai Pla (fish viscera spicy curry).
Most of the Muslim population in Thailand live in the southernmost prefecture of Thailand, and the dishes influenced by their diet are Kaeng Massaman, a mild curry with spices such as cardamom, clove and cinnamon, and Satay topped with peanut butter.