Top Ten Foods in Thailand 1. Ant Eggs We have long known that ants are edible, but did you know that ant eggs are also a delicacy in the world?
They look like immature ants, each about the size of a pea, and are delicious when added to tamarind soup.
2. Fried big worms. In some cities in northern Thailand, you can eat fried big worms with onions and peppers. They are a perfect dish to go with wine.
3. Flowers Vegetables are nutritious and delicious, and so are flowers.
In Chiang Mai, Thailand, the flowers are often used as a soup base in noodles, and are sometimes fried, which is equally delicious.
Four Duckbill Shells Regarding the ingredients, every delicious thing cannot be missed or wasted.
Duckbill shells may not seem meaty, but they are very tasty, especially when grilled.
5. Shark meat. The shark is stir-fried with pepper, onion and chili. It is very delicious.
6. Minced meat sticky rice is a very delicious rice. The meat is minced into puree and mixed with rice and cooked together, as well as fresh vegetables.
Top Ten Foods in Thailand 1. Ant Eggs We have long known that ants are edible, but did you know that ant eggs are also a delicacy in the world?
They look like immature ants, each about the size of a pea, and are delicious when added to tamarind soup.
2. Fried big worms. In some cities in northern Thailand, you can eat fried big worms with onions and peppers. They are a perfect dish to go with wine.
3. Flowers Vegetables are nutritious and delicious, and so are flowers.
In Chiang Mai, Thailand, the flowers are often used as a soup base in noodles, and are sometimes fried, which is equally delicious.
Four Duckbill Shells Regarding the ingredients, every delicious thing cannot be missed or wasted.
Duckbill shells may not seem meaty, but they are very tasty, especially when grilled.
5. Shark meat. The shark is stir-fried with pepper, onion and chili. It is very delicious.
6. Minced meat sticky rice is a very delicious rice. The meat is minced into puree and mixed with rice and cooked together, as well as fresh vegetables.
7. Fried frogs are different from the way we eat frogs here. Thais prefer to fry larger frogs.
It looks very weird.
8. Fried pork rinds: Dry the pork rinds and then fry them in a pan. You will only know the taste if you taste it.
Usually added to sandwiches with spices.
9. Pork Blood Noodles Adding fresh pig blood to the noodle soup makes the color richer and the taste more delicious.
10. Hot sauce is a special Thai dense sauce that adds a variety of seasonings such as garlic, lemon, palm sugar, etc. The taste is quite weird and full of Thai flavor.
7. Fried frogs are different from the way we eat frogs here. Thais prefer to fry larger frogs.
It looks very weird.
8. Fried pork rinds: Dry the pork rinds and then fry them in a pan. You will only know the taste if you taste it.
Usually added to sandwiches with spices.
9. Pork Blood Noodles Adding fresh pig blood to the noodle soup makes the color richer and the taste more delicious.
10. Hot sauce is a special Thai dense sauce that adds a variety of seasonings such as garlic, lemon, palm sugar, etc. The taste is quite weird and full of Thai flavor.
Diverse Thai Cuisine Thailand's rich culinary traditions have been unknown until modern times, when Thailand's tourism industry developed, and the outside world was able to get a glimpse of it.
In recent years, Thai restaurants opening in international cities such as Los Angeles, London, Sydney and Japan have become even more popular.
Now, even first-time visitors will never forget Thai food because of the taste and the wonderful fusion experience. Many people are even more attracted and can't wait to learn the cooking techniques of Thai food.
However, many people would be surprised to learn how diverse Thai cuisine is, with each of Thailand's four regions having its own special creations, some absorbing foreign influences over centuries but retaining a distinctly Thai flavour.
The traditional heartland of Thailand? The fertile plains surrounding the Chao Phraya River have developed many well-known Thai delicacies. The earliest, the capital of the ancient Sukhothai Dynasty was relatively simple in comparison, mainly based on rice harvested everywhere, fresh
Fish, native varieties of garlic, salt, black pepper and fish sauce.
In the fourth century, during the reign of the Ayutthaya Dynasty, more complex ingredients were added.
The most important of these included chili peppers from South America at that time, and other major products included coriander (coriander), lime and tomatoes.
As an international dynasty at the time, Ayutthaya not only attracted local traders, but also traders from the Middle East, Europe, China, India, Japan, Persia and Portugal. Many of the foods they contributed underwent subtle changes and transformations.
It is adapted to the taste of local Thai people and uses local ingredients to increase the diversity of food cooking.