Flavors of Thai

 

When one thinks of Thailand, images of a tropical island paradise instantly come to mind, but one of the real treats here is the food. Yummy food is one of the main reasons for choosing Thailand as a destination. CNN has conducted surveys to show that Thai cuisine is the most accepted cuisine on a global scale. 

 

The Flavor of Thai Cuisine

In general, the taste of Thai food is mainly sour and spicy. Thai food is characterized by the balance of sour, spicy, salty, sweet and bitter. It uses fresh and colorful raw materials. The main ingredients are natural and very healthy, such as seafood, fruits, vegetables, etc., and also use spices. Choose natural spices, coconut milk, green lemon, curry and others as seasoning during the cooking process. 

 

The Spices of Thai Cuisine

Thai cuisine focuses on seasoning, often improve the taste with hot pepper, basil, garlic, coriander, turmeric, pepper, lemongrass, coconut and other tropical herbs and spices. It is sweet and fragrant, with a strong taste and unique flavor. Spicy tossed salad, Thai Tom Yam, red or green curry (mostly mixed with coconut milk), vegetables, various kebabs (cattle, pig and chicken, mixed with rice or noodles) are representative Thai food.

Thai food is known for its unique combinations of seasoning. Although it is hot and spicy, Thai cooking is carefully balanced to bring out all the different flavors in a dish. Curries are a mainstay of Thai cooking. Other common flavorings are fish sauce, dried shrimp paste, lemon grass, and the spices coriander, etc. 

 

Thai Cuisine

Thai food is divided into four major cuisines according to the region: central Thai cuisine, southern Thai cuisine, northern Thai cuisine and northeastern Thai cuisine, reflecting the different geography and culture of Thailand. Each cuisine also has its own characteristics. The ingredients used in different places are often the same as those in neighboring countries.

 

1) Central Thai Cuisine


Representative cities: Bangkok, Pattaya
Specialty: Tom Yum Kung Soup, Coconut Milk Chicken, Red Curry, Green Curry

Central Thailand is a fertile land of fish and rice surrounding the Chao Phraya River, with abundant vegetable and fruit. Its main features are fresh ingredients, sweet taste, like to season with coconut milk, and blends the characteristics of Northern and Southern Thai dishes.
Central Thai food is also the most frequently encountered Thai food by most tourist. Most restaurants offer Thai-Chinese c to suit the tastes of tourists.

 

2) Southern Thai Cuisine


Representative cities: Phuket, Krabi, Koh Samui
Specialties: Yellow Curry, Satay
The southern part of Thailand is deep into the bay, adjacent to Malaysia, and the taste is also influenced by Malaysian cuisine. Most of the southern food ingredients are fresh seafood, and they like to use spices to cook. The taste is strong and heavy. The coconut milk is widely used to adjust the spicy taste.

 

3) Northern Thai Cuisine


Representative cities: Chiang Mai, Pai
Specialties: Sour Meat, Green Pepper Sauce, Chiang Mai Noodles, Pork Sausage, Fried Pork Skin
Compared with other cuisines, Northern Thai cuisine has a unique style, which is mainly influenced by Burmese cuisine and has a strong taste. "Khantoke" is a famous traditional meal in Northern Thailand. When dining, people sit around the toke (a small round table) on the ground. The northerners love to eat glutinous rice and use lime juice to perk up the flavor instead of coconut milk.

 

4) Northeastern Thai Cuisine


Representative cities: Khon Kaen, Nakhon Ratchasima
Specialties: Green Papaya Salad, Spicy Pork, Larb
Tourists in the northeastern part of Thailand are rare, but the northeastern Thai cuisine is a self-contained dish, commonly known as "easy food", which is quite different from the other three cuisines. Most of the northeastern Thai belongs to the mountains, and its unique geographical structure influences the eating habits here. 

The northeastern people like to eat raw things, which are characterized by raw mix, and the taste is mainly influenced by Laotian cuisine. The dishes are often seasoned with kippers instead of thick soups and curries. Every meal must have glutinous rice and vegetables.

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