1. Dongyin Gong Tang is known as Thailand's national soup, which boldly mixes lemongrass, pepper, kaempferia kaempferia, lemon leaves, onion, lemon juice and fish sauce, thus blending the legend of herbs into this classic soup. Juicy fresh prawns and straw mushrooms give it shape. This rich dish can be matched with any meal, and its distinctive smell highlights exotic fragrance. The refreshing hot and sour taste makes people exclaim that "Thailand Dongyin Gongtang" translates to "hot and sour shrimp soup", and 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 among the people. It is said that in the 18th century, when Thailand swallowed the Li Wu Dynasty, Chinese Zheng Xin Wang was in power. One day, Princess Miaoyun fell ill for some reason, and she was sad all day and lost her appetite. No matter how many delicacies the royal chef brings, the princess still doesn't want to eat anything. The king was so worried that he had to call 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 sour and spicy shrimp soup with local fresh shrimp in Thailand, supplemented by various spices, so as to awaken the princess's taste buds.

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

3. Stir-fried crab in curry. Fried crab with curry is a famous dish in Thailand. It is a must-have dish 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. The egg juice played a neutralizing role, which made the dish taste full and memorable. It is said that a Thai chef secretly got drunk at work and mistakenly put curry powder as pepper in the crab, but the waiter hurriedly handed the dish to the diners, who thought it tasted very special after eating it. A few days later, the diners visited again and asked to enjoy the dish again. The chef had to make a mistake and continue to add curry powder to the fried crab to cook it for the diners, thus spreading the Thai curry crab!

4. Coconut ice cream. When visiting the night market or food street, you must try the coconut ice cream unique to Bangkok. First, cut open 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 paste, etc., and the price is different according to different additions. Finally, put the freshly dug coconut shreds on the ice cream.