six countries that like to eat spicy food most in the world

1. Spicy Thailand

Thai food is famous for its color and flavor, and its first feature is sour and spicy. Thai chefs like to use all kinds of ingredients such as garlic, pepper, sour orange, fish sauce and shrimp sauce to flavor and cook a pot of sour and spicy Thai food. The signature dishes are 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 grilled crab, grilled shrimp, pork neck, curry crab and so on. There are also the hottest peppers in the world!

It is said that Thai morning pepper is the hottest pepper in the world. Thai is called "mouse excrement pepper", which shows that this is a very small but very spicy pepper. It is widely used in Thai cooking art, cooking without sprinkling a few chopped morning peppers is just like eating Sichuan food without spicy food.

Traditional Thai people eat on the floor, but now Thai restaurants are all in the form of tables and chairs. Therefore, there is no difference between the way of eating and the general Chinese food. If the diners are of different ages or generations, they will be seated in turn from the upper hand seat near the wall or farthest from the door.

In the early days, the traditional Thai way of eating was free and easy, which was to fill the rice with banana leaves and then take the food by hand. Today's Thai tableware is also very simple. The basic tableware is a spoon, a pair of chopsticks and a disk. When eating, put rice into a disc and use a spoon to eat dishes with soup, while chopsticks are used to pick up dishes

How to eat Thai food

Many people are not used to eating Thai food when they first eat it. As long as you know the right way, there will be no difficulty. When eating Thai food, the correct way to eat is: first scoop a proper amount of white rice on the plate, then mix the dishes and rice with a spoon, and then scoop the soup with a spoon from the inside of the body to the front, and then fill the rice after eating. Because there are many kinds of dishes, don't serve too many meals at a time, so as not to mix all kinds of dishes in a pile, which is inconvenient for Chen Ye. In addition, when eating, don't pour the plate in your mouth for convenience, which is neither elegant nor rude.

spicy Malaysia

2. Spicy Malaysia

Assam Laksa is the most famous Malaysian cuisine. Malaysian cuisine is famous for its spicy taste, and coconut is the main ingredient. Seasonal dishes are also characterized by spicy.

besides rice, the staple food of Malaysians is mulberry cake, which is made by fermenting shrimp into shrimp paste, mixing with pepper, mashing it in a stone mortar, and pouring lime juice to make it slightly medicinal. Rice, mulberry and vegetables are the most basic meals. If you add onions, garlic, ginger, spices, small dried fish, etc., it is a richer meal.

Special recommendation

Satay, a special dish, is roasted and cooked with delicious hot sauce, which is full of flavor. The amount is enough for two people, 12 Ma Yuan. Salted smoked salmon and asparagus salad fresh green asparagus with salted smoked cold salmon fillets, light taste, 2 Ma. Seafood soup is made of fresh shrimp, cuttlefish, oysters, etc. It is delicious and sour with spicy taste, 1 Ma Yuan. Stir-fried rice noodles with seafood are added with a special sauce, which is rich in flavor and serves as the main course for 16 Ma.

In addition, sour prawns, coconut milk rice (made of rice, meat and various vegetables), macadamia (made of raw fruits mixed with sweet and spicy seasonings) and hot and sour fish are all popular Malay foods for tourists.

fry eggs, beans, peas, shrimp, fish, beef, mutton and chicken on the fire, which is an essential home cooking for Malaysian families.

After-dinner snacks include cassava cakes and fried bananas. After dinner, there are all kinds of sweet and fragrant southern fruits, such as oranges, bananas, pineapples and watermelons. Seasonal fruits, such as durian, kiwi fruit and so on. Drinks mainly include coconut juice. Muslims ban alcohol, but Malaysian domestic beer has always been well received. If you want this kind of beer, you must make it clear to the store, because there are many imported beer brands.

Special food: Murtabak is made of sliced meat and egg skin in Indian pancakes; Roti Canai is to dip pancakes in curry sauce and eat them with sliced meat.

Seafood: There are many seafood restaurants in Penang, which is an ideal place to eat seafood. The characteristic fruits in Malaysia mainly include durian, mangosteen, rambutan, mango, banana, papaya and carambola.

3. Hot and sour Korea

The weather is wet and greasy, and when I am listless, my appetite is also reduced. At this time, I want to eat something hot and sour to refresh my stomach. Korean food, which has always been famous for its sour and refreshing taste, was immediately put on the agenda. To what extent do Koreans like to eat beef intestines and tripe? Mr. Ji, the "local gall", said: Inviting Koreans to eat shark's fin and abalone won't have a great reaction, but if you ask them to eat roast tripe and intestines, make sure that the saliva will come out immediately, and you will promise more immediately! In South Korea, beef intestines and tripes are sold by specialized barbecue shops, among which the most senior one is Omaiji (a transliteration of Korean hut, not an English transliteration of "oh my god", because the barbecue of beef intestines and tripes was sold in a roadside hut in South Korea), which is also the first specialty store in South Korea to cook beef intestines and tripes. It has a history of 6 years since it started in Busan.

How to eat tripe

Although Koreans eat tripe and tripe like us, they don't all eat tripe and tripe like us. You know, tripe is actually a tripe, and every cow has four stomachs. South Korea calls the first stomach of a cow a super tripe, which is also commonly known as the tripe collar in our local area. It is the thickest part of tripe, with less fat, no cholesterol and more osteoproteins, and it is the favorite of ladies. However, in this part, a cow is about 4 grams at most, which is very expensive. In Korea, restaurants have to buy this part with all their internal organs, so the price of the dishes is staggering. Fortunately, we can buy it in parts here, and because people in China don't know how to eat it, the price is much cheaper than that in South Korea. A 22-gram gift is only available in 78 yuan, which is widely spread in Korean circles, and everyone flies to eat it!

As for the cow's second stomach, that is, what we call the money belly with a honeycomb surface, Koreans don't eat it. They ate the third stomach and the fourth stomach. The third stomach is called Chiba, and we call it Niubaiye here. Koreans like to eat it raw with vinegar sauce or sesame oil and spicy sauce, but it's not available here in Omaiji for the time being. The fourth stomach, which Koreans call veal tripe, is a little more fat than the first stomach, and it tastes particularly delicious when roasted. The mouth is crisp and elastic, and it has a tender and semi-watery feeling more than the super tripe.

Special recommendation

One of the most addictive hot sauces in the world, a must-have for Korean kitchens. It looks a bit like tomato sauce, but it tastes different and has different ingredients. It is mainly made of glutinous rice flour, fermented soybeans and red peppers. Eating with roast tripe and rice is almost a perfect and sacred combination.

fiery Mexico

4. fiery Mexico

Mexico is the birthplace of peppers, and about half of the world's peppers are grown in Mexico, with everything from red, yellow, green and green. Mexico is not only the hottest country in the world, but also the second hottest pepper in the world. There are more than 1 kinds of peppers with different names of fresh and dried, and there are countless processing methods, such as preserved meat, soup, barbecue, salad, candy and drinks. It is really all-encompassing.

authentic Mexican dishes are mainly made of peppers and tomatoes, with sweet, spicy and sour tastes, and the sauce is made of peppers and tomatoes.

Special recommendation

Chalula Chili sauce is one of the most addictive Chili sauces in the world, and it is also a major brand in Mexico. The main materials are red pepper and various seasonings. Mexico's Cido cuisine is spread all over the world with Jollula Chili sauce.

steak: most people eat steak in restaurants without any seasoning, sometimes with a little salt at most. However, the steak in Mexico is different. It is marinated with spices such as pepper and salt first. After frying, it is very tasty even without pouring juice. It is worth mentioning that people usually think that New Zealand beef is the top grade. In fact, Mexican beef is comparable to New Zealand beef, smooth and tender. Of course, it will be more enjoyable with hot sauce!

tequila: tequila is of great significance to Mexico. Agave leaves can be used to make paper, while agave flowers are very sharp and are said to be used as weapons. Today, the most important function of agave is to make T equila. Tequila brewed from agave leaves is a specialty of Mexico. Tequila has a high degree, and it will have some spicy and sweet feelings around the tip of the tongue and lingering in the throat. Because it was once ruled by Spain and influenced by ancient Indian culture, the dishes are mainly sour and spicy. Pepper has become an indispensable food for Mexicans.

Seafood: Mexican cuisine is characterized by its strong taste and brilliant colors. Ceviche, for example, is a little-known Mexican delicacy. The local people soaked all kinds of fresh seafood in coriander juice and lime juice, and pickled them in a natural way. There is also a unique flavor of pipianes, whose sauce is taken from peanuts, pumpkin seeds and peppers. Perhaps unexpectedly, a kind of seasoning chilli sauce named Moli completely inherited a complicated exotic recipe in the 17th century, and it needs to be mixed with more than 1 kinds of raw materials to make its unique taste and attractive dark brown, so making delicious Moli sauce has become a work that cooks show their talents and spend a lot of effort.

5. Spicy Argentina

Argentines mainly eat roast beef. Barbecue shops can be found everywhere in Buenos Aires, the capital, and small towns in the mainland. Many homes also have barbecue stoves or movable grills, and even some parks and forests in the suburbs have special barbecue grills. In front of a large barbecue shop in the downtown area, there are black or brown beef specimens that are lifelike. In the floor-to-ceiling glass window, there are dozens of pounds of beef beside the flaming flowers. The barbecue chef is dressed in "gauchos" clothes: black felt hat, tight coat and embroidered leg breeches, with a red scarf tied around his neck. Some barbecue shops specially put the ovens in a conspicuous position, so that customers can listen to the sizzling sound and watch the red charcoal fire, which makes them taste more delicious.

When eating roast beef, each person chooses his own seasoning according to his taste. Such as cold lettuce, tomatoes, onions, etc. can be greasy, and some people like to add fried potato chips, eat long bread and drink red wine at the same time. While the diners are waiting for their meal, the waiter will first serve a barbecue dumpling and an aperitif. If you treat at home, you should serve a piece of bread with sausage before the barbecue dinner.

Special recommendation

Barbecued meat can be eaten everywhere, but it's unusual to match it with Argentine Chi Mi Qiu Chili sauce, which is also one of the most addictive Chili sauces in the world. Chimichurri is a common marinade for meat in Argentina and Uruguay. Most argentines drool at the name. The main ingredients include chopped coriander, minced garlic, oil, vinegar and pepper slices.

Spicy Tunisia

6. Spicy Tunisia

Tunisia has a long coastline and rich seafood resources, so seafood and fish are very common on people's tables. Cooking wheat in the form of custard is the main specialty of Tunisia, and vegetables such as red pepper, tomato, green pepper, eggplant and pumpkin are also widely used in the cooking process. Because all the cattle and sheep in Tunisia are stocked on the fragrant grassland, lamb, veal and goat meat all have special flavor. The usage of thyme, rosemary and herbal spices has been popularized in cooking.

Dried fruits, olives or octopus are often used as appetizers in Tunisia. Squid is mixed with red pepper or other seasonings, and lemon juice or olive oil is better. You can also taste the classic red pepper Harissa with bread and olive oil, or try the classic beef cheese pudding Tajines.

A typical Tunisia meal is a bowl of soup and a small salad before the appearance of the staple food. The staple food is usually cooked with roast meat, other poultry meat and of course fish or stew. Fresh fruits, pastry, mint tea made of pine seeds and mint leaves are usually eaten after meals.

Special recommendation

Kharisa Chili sauce, made of tomatoes and peppers, is one of the most addictive hot sauces in the world. It is even used as an appetizer alone in North Africa, especially in Tunisia, where it must be eaten at every meal.