1. Green papaya salad

This is the most typical Thai salad. The production method is very unique. Grinding immature papaya, stirring with traditional wooden tools unique to Thailand, and then mixing with tomato slices, minced shrimp, garlic, ginger juice, fish sauce, lemon juice and randomly mixed chopped peppers. The biggest feature is to use pickled small fish or shrimp as raw materials. Some restaurants don't use pickled shrimp, but shrimp and fish sauce are essential. Papaya salad, hot and sour, crisp and refreshing, has a unique flavor.

2. Fried Crab with Curry

This is the most distinctive famous Thai dish and a model of Thai cooking. Legend has it that in the past, Thai people only used celery, onion and onion to stir-fry crabs, which is a bit like China's ginger and onion to stir-fry crabs. Later, the chef hit the nail on the head and had no intention of innovation. It is said that a Thai chef was drunk secretly at work, but the waiter handed over the food ordered by the customer at this time. The drunken chef mistakenly put curry powder into the crab as Chili, but the guests found it delicious after eating it. A few days later, the diners came again and asked to enjoy this dish. The chef had to make a mistake and added coconut milk and eggs to improve the taste and taste. This dish was later circulated as the famous Thai fried crab.

3. Roasted shrimp

Special food in Northeast China. There are many seafood in the northeast of Thailand, especially bighead shrimp, which is also the protagonist of Dongyin Gongtang. Its shrimp head is a lot of paste, the meat is crisp, the shrimp taste is light, and the shrimp tongs are big. Cooked with charcoal fire, it tastes sweet, especially after the shrimp sauce is baked, the entrance is sweet and loose, which is a fine wine.

4. Green curry chicken

A famous dish in central Thailand. Legend has it that this kind of food exists in free Thailand. Green curry, also known as green curry, is a unique curry variety in Thailand. In ancient times, Thai people used to eat or cook this curry on festive festivals, and they cooked a large portion every time, accompanied by Thai rice noodles. According to Thai custom, Thailand is also the same festival as China Dragon Boat Festival, and there will be a boat race, but it is not a dragon boat, but a wooden boat in the shape of a chicken head. After the game, this curry chicken will be cooked to celebrate.

This dish takes fresh chicken as raw material, with Thai eggplant, coconut milk, lemon leaves, red pepper slices, basil, green curry sauce, lemon leaves, red pepper, fish sauce and other seasonings.

5. Grilled pork neck with curry charcoal

There are not many Thai pork dishes, so this is a rare specialty. A fat pig weighing several tens of kilograms has only about 0.5 kilograms of pig neck meat, so it is very expensive. Roasted pork neck is made of fresh pork neck and marinated with various Thai spices for at least one day. It's crisp and refreshing, and every bite is full of gravy. Pork neck meat is usually tender, so the time of charcoal roasting is very important, and the meat cooked at 7: 00 is the best. The method of burning charcoal is also very particular. Good meat should be more fragrant, tender and juicy, and keep its original flavor. This dish should be served with red curry cooked with sucrose and coconut milk, which is slightly spicy and sweet. It's authentic Thai flavor.

6. Thailand roast chicken

This is a famous baked dish in northeast Thailand. Make a special marinade with oil consumption, sugar, curry powder, garlic, coriander head, pepper and wine, mix well, marinate thoroughly in chicken and put it in the refrigerator for 30 minutes. Roast chicken is roasted in oil and then smoked. It smells of baking and smoking. The meat is soft and crisp, and it will break when shaken.

7. Yellow curry bird fish

A famous dish in southern Thailand. Locals like to eat spicy food. Yellow curry is a local specialty food (not produced in other parts of Thailand). It is made of authentic spice-turmeric, and its color is yellow, which is different from other Thai curries. This dish is added with a special spice called "Makam Kaka" (dark brown long pod fruit introduced from Malaysia, which is extremely sour and slightly sweet, so it can't be eaten raw and must be dried), which makes the curry hot, sour and sweet and has a unique taste.

8. Chicken soup with coconut juice

The famous soup in Bangkok has a history of hundreds of years. Because coconut milk is sweet and sticky, coconut milk in Thai dishes is mostly used for seasoning or color matching of curry dishes, and is rarely used for making soup. But this dish uses coconut milk instead of soup, which is unique.

There are ginger, citronella, coriander, pepper, fish sauce, green lemon juice and sugar in the soup. When the soup is boiled, add chicken pieces and shredded lemon leaves. After boiling, pour in coconut milk, add seasoning and pepper, and bring to a slight boil.

9. Dong Yingong

Thailand's famous soup has the reputation of "national cuisine" and is listed as a world famous soup.

There are two versions of Tang's name. First of all, in Thai, "winter" means sour, "yin" means spicy, and "palace" is both shrimp and sour and spicy shrimp soup. The second argument is that Dongyinshi is the place name of Thailand.

Legend has it that this traditional Thai dish has a history of hundreds of years. In Dongyin Gong Tang, the main ingredient is bighead carp, usually 3 or 4, divided into two parts, with straw mushroom. Seasonings are very rich, including organic soup, southern ginger, lemon leaves, green onions, peppers, pepper paste, coconut milk, fish sauce, lime juice, sugar, peppers and so on. And coriander, coriander, licorice, almost Thai spices. The most important thing is the "three treasures of winter yin gong"-wasp orange, southern ginger and lemon grass, which combine into a unique sour taste.

Some people also add pork, vermicelli, crab, chicken, mussels, fresh squid or other seafood to the soup. The local ingredients of squid in Thailand are different, the taste is a bit partial and the flavor is unique. The northern one does not contain coconut milk and Chili sauce, and its taste is relatively light. Oriental ones don't use Chili sauce, coconut milk and lime juice, but use tomatoes and sour seeds instead of lime.

Winter Yin Gong is spicy and sour, with rich soup and delicious taste. This soup has a strong taste, which typically reflects the sour and spicy characteristics of Thai food. This soup has a special nourishing function, and is regarded as a delicacy of feminine beauty by beautiful women in Chiang Mai, northern Thailand. 10. Four cakes in Thai style

It is a typical Thai folk snack, including four kinds of snacks-chicken wrapped in fragrant leaves, seaweed shrimp cake, fish cake and spring rolls.

A. Chicken wrapped in fragrant leaves

Central Thai food, authentic Bangkok flavor. Marinate the chicken with various spices for several hours, and then wrap it with the unique leaves of Isatis indigotica in Thailand. This kind of fragrant leaf is a very common plant in urban and rural areas of Thailand, which can emit a faint fragrance and has the effect of clearing away heat. The characteristic of this dish is that after the chicken pieces are fried thoroughly, the leaves wrapped at the bottom will become brittle and light brown, and the faint leaf fragrance will penetrate into the chicken, but the gravy will remain outside. The sauce made of traditional Thai materials is sour and delicious, which can not only reduce the burnt taste of meat, but also trigger the aroma of meat. Serve with chicken juice.

B. seaweed shrimp cake

It is also a representative of Thai food. Legend has it that a Bangkok chef created this dish because of his lovelorn love to vent his dissatisfaction with his girlfriend's change of heart. The colors of laver and shrimp are used in the dishes, and the arrangement of black and white reflects the moody character of women. Mash the prawns in Bangkok, add seasoning and egg white, and stir them clockwise to form a ball, which becomes shrimp glue. Apply shrimp glue (about 1 cm thick) to the skin of spring rolls, put seaweed on it, press it into the shrimp glue by hand, and trim the periphery into shrimp cakes. Fry the shrimp cake until golden brown, dry fry the rice flour until it is loose, and put it in a jar. Cut the shrimp cake into 8 equal parts, put the bamboo stick between plum blossoms on the shrimp cake and use it with sour plum sauce. The most attractive thing is that you can also suck a little soup from shrimp meat.

C. fish cake

Taking shad as the material, the surface is crisp but not hard, the cake is soft and elastic, and the taste is rich and crisp.

D. Thai spring rolls

The traditional Thai formula is used, with shredded taro, shredded carrot, shredded mushroom and shredded coriander as fillings, which is very crisp to eat.