1. Green papaya salad

This is the most typical Thai salad. It is made by grating unripe papaya and mixing it with a traditional Thai wooden tool, then tossing it with tomato slices, crushed shrimp, garlic, ginger, fish sauce, lemon juice and a random mix of crushed chili peppers. A special feature is the use of small marinated fish or shrimp as an ingredient. Some restaurants don't use pickled fish or shrimp, but shrimp and fish sauce are essential. Papaya salad, sour and spicy, crisp and cool, unique flavor.

2. Curry fried crab

This is the most characteristic of Thailand's famous dishes, but also the model of Thai fried dishes. Legend has it that in the past, Thais used only celery, scallions and onions to stir-fry crabs, a bit like the Chinese style of stir-frying crabs with ginger and scallions. Then it was a chef who made a crooked and unintentional innovation. It is said that a Thai chef secretly drinking wine at work to get drunk, but the waiter was at this time handed the order of diners, drunken chef mistakenly curry powder as pepper into the crab, but the guests ate it felt the taste is very good. A few days later, the customers came back, asked to enjoy this dish, the chef had to make the mistake, but also added coconut milk and eggs to increase the texture and flavor. This dish later became known as the famous Thai fried crab.

3. Charcoal grilled prawns

Northeast specialties. Northeast Thailand has a lot of seafood, especially big head shrimp is the most, it is also the main character of Tom Yum Goong soup. Its shrimp head large cream special more, crisp meat, shrimp flavor light, shrimp pincers large. Cooked over charcoal, taste sweet, especially shrimp paste after grilling, the entrance sweet and fluffy, for the wine boutique.

4. Green curry chicken

The famous dish of central Thailand. Legend has it that this dish has existed in free Thailand. Green curry, also known as green curry, is a unique Thai curry varieties. In ancient times, Thai people used to eat or cook this curry on festive occasions, cooking a large amount each time and using it with Thai-style rice noodles. According to Thai custom, Thailand also has a festival like the Dragon Boat Festival in China, and there is also a boat race, but not a dragon boat, but a wooden boat in the shape of a chicken's head, and after the race, they will cook this chicken curry and eat it to celebrate.

This dish is made with fresh chicken weight material, with Thai large eggplant, with special coconut milk, lemon leaves, red pepper flakes, basil, green curry paste, lemon leaves, red pepper, fish sauce and other seasonings.

5. Curry Charcoal Grilled Pork Neck

There are not many pork dishes in Thai cuisine, so this is a rare specialty. A fat pig weighing tens of kilograms has only about 0.5 kilograms of pork neck meat, so it is very precious. Charcoal-grilled pork neck is made from fresh pork neck and marinated for at least a day in a variety of Thai spices, making it very crispy and flavorful, with each bite filled with gravy. Pork neck is usually very tender, so the charcoal grilling time is very important, and the flavor is best when it is cooked to 7 minutes. The method of charcoal grilling is also very delicate, the best should be neck meat is more fragrant, and the meat is tender and juicy, to maintain the original flavor. This dish should be accompanied by red curry cooked with cane sugar and coconut milk, slightly spicy with a little sweetness. It is an authentic Thai flavor.

6. Thai barbecued chicken

This is the famous northeastern Thailand grilled dishes. It is made with oil, sugar, curry powder, garlic, coriander, pepper, and wine to make a special marinade, which is mixed well and put into the chicken to marinate through, and then placed in the refrigerator for 30 minutes. Roasted chicken is roasted in oil and then smoked, both roasted and smoked two flavors, the meat is soft and crispy skin, a shake will be broken.

7. Yellow Curry Birdfish

Southern Thailand is a famous dish. The local people are addicted to spicy. Yellow curry is a local specialty food (not produced in other regions of Thailand), the use of local spices - ginger production, yellow color, different from other Thai curry. This dish also added a called "Ma Kam Kak" (Ma Kam Kak) special spices (dark brown long pod type fruit, imported from Malaysia, acidity is very strong, slightly sweet, can not be eaten raw, must be dried and used), so that the curry tastes become spicy, sour and sweet, unique flavor.

8. Coconut chicken soup

Bangkok famous soup, has a history of hundreds of years. Because coconut milk with a sweet flavor, more greasy stagnation, so the general Thai cuisine, coconut milk is mostly used as curry dishes for flavoring or color, rarely used for cooking soup. However, this dish uses coconut milk instead of water to make soup, which is unique.

In the soup, put ginger, lemongrass, coriander, chili, fish sauce, lime juice, sugar. When the soup comes to a boil, add the chicken pieces and torn lemon leaves, bring to a boil, pour in the coconut milk, add seasonings and morning glory, and bring to a gentle boil.

9. Tom Yum Goong

Thai soup, known as the "national dish", is listed as the world famous soup.

There are two ways of saying the name of the soup. Said one is, in Thai, "winter" means sour, "shade" means spicy, "Gong" is both shrimp, together is sour and spicy shrimp soup. The second is that the winter shade is a place name in Thailand.

Legend has it that this is a traditional Thai dish, has a history of hundreds of years. Tom Yum Goong soup, the main ingredient is the big head shrimp, usually 3, 4, split in two, with straw mushrooms, seasoning is very rich, organic soup, ginger, lemon leaves, scallions, pepper, chili paste, coconut milk, fish sauce, lime juice, sugar, chili peppers, etc., and cilantro, turnip, licorice, etc., is almost a large assembly of Thai spices. The most important is the "three treasures of Tom Yum Kung" - mahi-mahi orange, southern ginger and lemongrass, which combine to create a unique sour flavor.

Some soups also include pork, vermicelli, crab, chicken, mussels, fresh squid or other seafood. The squid is a little bit different from the local ingredients in Thailand, and the flavor is unique. In the north, it is made without coconut milk and chili paste, which makes it lighter, while in the east, it is made without chili paste, coconut milk and lime juice, with tomato and capers replacing the lime.

The Tom Yum Kung is spicy, tangy and exciting, and the soup is rich, flavorful and spicy. This soup has a very strong flavor and is very typical of the sour and spicy characteristics of Thai cuisine. This soup has a special nourishing effect and is regarded by the beautiful women of Chiang Mai in the north of Thailand as a nourishing food for the yin and skin. 10. Thai Four Cakes

It is a typical Thai snack, which contains four kinds of snacks - chicken wrapped in spices, shrimp cake with seaweed, fish cake and spring rolls.

a. Aromatic Leaf Wrapped Chicken

Central Thai dish with authentic Bangkok flavor. The chicken is marinated in a variety of spices for several hours, then wrapped in a Thai leaf, which is a very common plant in Thailand's cities and towns, and gives off a light aroma that is effective in clearing away heat. The specialty of this dish is that when the chicken is deep-fried, the leaves become crispy and light brown in color, and the aroma of the leaves seeps into the chicken, leaving the meat dry and juicy on the outside. It is served with a sauce made from traditional Thai ingredients, which has a sour taste and excellent flavor, and not only reduces the smell of burnt meat, but also brings out the aroma of meat. Serve with chicken sauce.

b. Seaweed Shrimp Cake

It is also a typical Thai dish. Legend has it that a Bangkok chef created this dish as a way to vent his frustration over his girlfriend's change of heart. The dish uses the colors of seaweed and shrimp, and is laid out in black and white to reflect the temperamental nature of women. Bangkok green shrimp is used to make shrimp glue by stirring it into a ball with seasoning and egg white in a clockwise direction. Spread the spring roll skin with the shrimp paste (about 1 cm thick), put the seaweed on top, press it with your hands until it is embedded in the paste, and trim the surrounding area to form a shrimp cake. Deep-fry shrimp cakes until golden brown, add rice noodles and dry-fry until fluffy, then place in a jar. Cut the shrimp cake into 8 equal portions and arrange them in a plum blossom bamboo arrangement, accompanied by pickled plum sauce for use. The most tantalizing thing is that you can suck some soup from the shrimp meat.

c. Fish Cake

Using pangolin as the ingredient, the surface is crispy but not hard, and the body of the cake is fluffy and elastic, with a rich and crispy texture.

d. Thai Spring Rolls

Adopted from the traditional Thai recipe, the rolls are stuffed with shredded taro, carrots, mushrooms and cilantro, making them very crispy to eat.