What's delicious in Thailand?

An ant egg

We have long known that ants can eat, but did you know that ant eggs are also a kind of delicious food on earth? They look like immature ants, each about the size of a pea. When Wang Luo soup is added, they are very delicious.

Erzhachong

In some cities in northern Thailand, you can eat this kind of insect fried with onions and peppers. They are definitely a good dish to go with wine.

Sanhua

Vegetables are nutritious and delicious, so are flowers. In Chiang Mai, Thailand, flowers are usually used to make noodle soup, and sometimes they are fried, which is equally delicious.

Four duckbill shells

For the things on the ingredients, you can't let go, and you can't waste every delicious food. Duckbill shell seems to have no meat, but it is delicious, especially for ducks used to make fires.

Five pieces of shark meat

Fried sharks with pepper, onion and pepper are delicious.

Six minced meat and glutinous rice

A delicious rice, minced meat and cooked with rice, and fresh vegetables.

Top Ten Foods in Thailand

An ant egg

We have long known that ants can eat, but did you know that ant eggs are also a kind of delicious food on earth? They look like immature ants, each about the size of a pea. When Wang Luo soup is added, they are very delicious.

Erzhachong

In some cities in northern Thailand, you can eat this kind of insect fried with onions and peppers. They are definitely a good dish to go with wine.

Sanhua

Vegetables are nutritious and delicious, so are flowers. In Chiang Mai, Thailand, flowers are usually used to make noodle soup, and sometimes they are fried, which is equally delicious.

Four duckbill shells

For the things on the ingredients, you can't let go, and you can't waste every delicious food. Duckbill shell seems to have no meat, but it is delicious, especially for ducks used to make fires.

Five pieces of shark meat

Fried sharks with pepper, onion and pepper are delicious.

Six minced meat and glutinous rice

A delicious rice, minced meat and cooked with rice, and fresh vegetables.

Seven fried frogs

Unlike the way we eat frogs here, Thais prefer to fry big frogs. It looks strange.

Braised pork skin

After the pigskin is dried, fry it in a pot. You don't know the taste until you taste it. Usually, spices are added to sandwiches.

Nine-column blood surface

Adding fresh pig blood to noodle soup makes it more colorful and delicious.

Shihu Chili sauce

A thick sauce specially made in Thailand, with garlic, lemon, palm sugar and other seasonings. It tastes quite strange and full of Thai flavor. Seven fried frogs

Unlike the way we eat frogs here, Thais prefer to fry big frogs. It looks strange.

Braised pork skin

After the pigskin is dried, fry it in a pot. You don't know the taste until you taste it. Usually, spices are added to sandwiches.

Nine-column blood surface

Adding fresh pig blood to noodle soup makes it more colorful and delicious.

Shihu Chili sauce

A thick sauce specially made in Thailand, with garlic, lemon, palm sugar and other seasonings. It tastes quite strange and full of Thai flavor.

All kinds of Thai food

Thailand's rich cooking tradition has never been known. Until modern times, due to the developed tourism industry in Thailand, the outside world was able to get a glimpse. In recent years, Thai restaurants in international cities such as Los Angeles, London, Sydney and Japan have become more popular. Now, even the first-time visitors will fall in love with Thai food because of this taste and wonderful experience. Many people are attracted and can't wait to learn the cooking skills of Thai food. However, many people will be surprised to find that Thai cooking is so diverse. All four regions in Thailand have their own special ideas. Some of them have absorbed foreign influences for more than centuries, but they still maintain their unique Thai flavor.

The traditional heart of Thailand? In the fertile Chao phraya plain, many famous Thai dishes came into being. At the earliest time, the capital of the ancient Sukhothai dynasty was relatively simple, mainly including rice harvested everywhere, fresh fish, local garlic, salt, black pepper and fish sauce. In the fourth century ruled by Dacheng dynasty, more complicated raw materials were added. Among them, the most important ones include peppers produced in South America at that time, and other main products are coriander (coriander), lime, tomato and so on.

As an international dynasty at that time, big cities not only attracted local businessmen, but also attracted businessmen from the Middle East, Europe, China, Indian, Japanese, Persian and Portuguese. Many of the foods they contributed were subtly changed into local tastes in Thailand, and local ingredients were used, which increased the diversity of food cooking.

A similar development continued to Bangkok and became the capital in 1782. Chinese food or, more accurately, Thai food is very popular at this time, especially all kinds of pasta, and most of the food is fried, such as Phat Phak Bung Fai Daeng. Fruit has also begun to play an important role in food, and Thai fruit farmers have begun to plant new varieties, such as mango, durian and grapefruit, which are sweeter and juicier.

Northern Thailand borders Laos and Myanmar. For a long time, northern Thailand has been an independent Ranatai dynasty, a "land of millions of rice fields". The mountainous terrain completely isolated it from other areas, and it was not ruled by Bangkok until the19th century. After being ruled by Myanmar and big cities, the unique culture developed in northern Thailand is obviously different from other regions, not only in language and customs, but also in diet.

Unlike the central residents who like soft rice, the residents in northern Thailand like all kinds of glutinous rice. Traditionally, they will knead glutinous rice into small circles by hand and eat them with various sauces. You can also see some popular dishes influenced by Burmese people, such as Kaeng Hang Le, a pork curry made of ginger, tamarind and turmeric, and Khao Soi, a curry soup made of egg noodles and meat, chopped onions and lime slices. Curries in the north are usually milder than those in other regions, and there are many local specialties, such as Sai-Ua, a spicy pork sausage and crispy pig skin. There are also many delicious fruits, such as longan and litchi planted in many orchards.

Khantok, a famous traditional meal in northern Thailand, refers to a bowl, and tok is a small round table for guests to eat on the floor.

Northeast China is an undulating plateau, extending to the Mekong River, bordering Laos and Cambodia. The northeast of Thailand may be unfamiliar to ordinary people, and the familiar name is "Ethan", which accounts for one-third of the total area of Thailand. There are many historical sites and unique cultures and diets here.

Northeasters like heavy food, and many experts who love Thai cooking include some classic Ethan dishes in their favorite ideas. Include Som Tam (green papaya salad), Lap (spicy pork or chicken salad) and Yang Kai (roast chicken). Freshwater fish and shrimp are also very popular, usually seasoned with herbs and spices. Like northern Thailand, residents in Ethan like glutinous rice, and sometimes they make it into sweet glutinous rice, which is the staple food of every dish.

Southern Thailand is a long peninsula, extending to Malaysia, adjacent to the Gulf of Thailand and the Andaman Sea. It is famous for its beautiful beaches and resorts, as well as famous food, especially the fresh seafood in the nearby waters. Include marine fish, lobsters, crabs, squid, shellfish, clams and mussels. Coconut and coconut milk are also widely used to neutralize the heat of spicy soup, curry and frying, while pulp is used as seasoning. The specialty of this area is cashew nuts grown locally, and other fruits are mangosteen, small pineapple and spicy beans called Sato, which taste a little bitter. Other special southern dishes, such as Khao Yam Nam Budu (southern fish sauce rice salad) and spicy soup, such as Kaeng Lueang (yellow curry) and Kaeng Tai Pla (fish viscera spicy curry).

Most of the Muslim population in Thailand lives in the southernmost province of Thailand. The dishes influenced by their diet include Kaeng Massaman, a mild curry made of spices such as cardamom, clove and cinnamon, and Satay topped with peanut butter.