Food culture in Thailand

Fruits in Thailand: The fertile land in Thailand not only produces rich rice and vegetables, but also breeds a wide variety of fruits. Delicious fruit becomes the ingredient of every meal, or often becomes the cooking material. The most unforgettable thing is the dazzling sight of fragrant and delicate fruits in the mature season. Mango in Thailand, with endless taste, is listed in large quantities from March to June, which is different from mango varieties in Central America and the West Indies. Some kinds should be eaten while the skin is still green, and some should be accompanied by glutinous rice seasoned with coconut milk, which tastes different. Longan is a specialty in northern Thailand. The production season is from June to August, and gourmets can have a big meal at this time. Litchi is produced in Chiang Rai and is abundant from April to June. Plush rambutan, juicy and sweet white flesh. The production season is from May to September. About 30 a kilo? About 40 baht. The biggest fruit in Thailand is jackfruit, and the production season is1-May. Grapefruit, which looks like grapefruit, has a large market volume in August-11month and is warmly welcomed by fans.

Thai food: The popularity of Thai food can be seen from a large number of Thai restaurants in major cities around the world. Therefore, many tourists who have tasted the spicy, sweet and sour characteristics of Thai food want to experience the delicacy of the birthplace themselves after coming here.

Most Thai people take a big bowl of rice as the staple food, accompanied by one or two curry dishes, a fish, a soup and a salad (lettuce), which can be eaten in any order according to their preferences. Tableware are forks and spoons. Snacks after meals are usually seasonal fruits or various desserts made of flour, eggs, coconut milk and palm sugar.

Vegetables are fresh, and the cooking method is mostly China wok. Coconut milk is used as the basic seasoning of curry sauce in many places in China, and there are many seasonings, such as lemongrass, shrimp sauce, fish sauce, and more than a dozen local special seasonings. The spicy degree of pepper ranges from mild to extremely spicy, so you can choose.

Different places in Thailand have different dishes. For example, the northeast people like to eat glutinous rice roast chicken, and there is another kind called? Sam tam. A spicy papaya salad is made by mixing shredded papaya, shrimp, lemon juice, fish sauce, garlic and randomly mixed chopped pepper. Northerners prefer a local one called. Naeem? It varies from person to person. The food in the south is deeply influenced by the Muslim flavor in Malaysia, and there are all kinds of raw seafood to match. Popular in China are: lemon shrimp soup or Dongyingong, crispy rice noodles (mikrop), rice noodles fried with shrimp, pork, eggs and sweet and sour sauce, Thai curry chicken, chicken coconut (Dongka chicken-lemon and coconut milk chicken soup) and yam Nua.