I like to eat Thai food, the Spring Festival to go to Thailand, there are Thai food tips?

Thai food recommendations: not to be tasted 46 delicious

Bangkok food recommendations

1. Hot and Sour Shrimp Soup (Tom Yam Kung): Hot and Sour Shrimp Soup flavor, rich texture levels, lemongrass, ginger, lemon leaves to determine the basic flavor, coconut milk to put on or not according to personal preference.

2. Steamed red fish curry (Hom-Mok Pla): with vanilla leaves or ceramic bowls containing red curry, fish, vegetables and steamed together, very delicious.

3. Curry Kaeng: green curry, red curry and coconut milk are cooked together, and the main ingredient is meat, such as green curry chicken (Kaeng Kaew Wan Kai).

4. Pad Thai: civilian snacks, some can add an egg, some will use the egg skin to make Pad Thai.

5. Stewed fried kesar (Rad-nak): rice noodles or Thai kesar (Sen Yai), plus kale, onions, sliced meat, oyster sauce, stir-fried, looks a little like stewed rice noodles or stewed kesar.

6. Pomelo Salad (Yam-Som O): This hot salad combines refreshing pomelo in a sauce of coconut milk, red curry paste, chili oil and sugar, with shrimp or shredded chicken, and in some restaurants, toasted shredded coconut or crushed peanuts.

7. Cold green papaya (Som Tam): This is actually a northeastern Thai dish, now found throughout Thailand, made by pounding a mixture of green papaya, tomatoes, chili peppers and coconut sugar. The amount of coconut sugar and chili can be adjusted at the store's discretion.

8. Tod-Mann Pla: Curry, fish, and lemon leaves are mixed together and fried in oil.

9. Lab Kai: Lab Kai is a typical example of Northeastern Thai cuisine that has flourished throughout Thailand, as the meat is stir-fried with a nine-layer pagoda called ka-pow.

10. Kuay Tiew: The most common roadside noodle soup, with a variety of soup flavors, including egg noodles (Ba Mee), a wide version of Kuay Tiew Sen Yai, Kuay Tiew Sen Lek, and rice noodles (Sen Mee).

11. Miang Kam: Eaten with coconut sugar, ginger, chili, shredded coconut, shrimp, etc. wrapped in a leaf, it tastes great.

12. Muu Ping: one of the common snacks in Bangkok, 10B per skewer, best with sticky rice.

13. Pad Kee Mao: This dish is known as "Pad Kee Mao" because it is so spicy that it can wake up a hangover.

14. Hainan chicken rice (Khao Man Kai): obviously Chinese cuisine, Thai Hainan chicken rice flavor is very light, eat with a little dipping sauce just right.

15. Shrimp paste rice (Khao Kruk Ka Pi): extremely common food in Bangkok's riverside markets 16. Seafood (Seafood): Whether it is freshly grilled prawns, steamed fish, or crab dishes, etc., in Bangkok have the opportunity to enjoy, cheap and fresh.

17. Raw shrimp (Kung Chae Nam Pla): fresh shrimp with chili peppers and garlic slices, drizzled with a hot and sour sauce seasoned with lemon, sweet shrimp meat with spicy sauce is just right.

18. Yam Ta Krai: This dish includes peanuts, lemongrass, ginger, chili peppers, mint and sliced fried garlic for a great taste. Some restaurants spread these ingredients on fried fish and dip it in a hot and sour sauce.

Chiang Mai Specialties

Chiang Mai Noodles (Khao Soi): a broth made from meat-bone broth with curry sauce, served with egg noodles (Ba Mee), topped with crispy fried golden noodles and chopped green onions for a pungent, rich flavor.

2. Congee (Jok), rice (Khao Tom): Thai congee is like Cantonese congee, you can't see the grains of rice, and rice is similar to the northern salty rice, you can see the grains of rice. Usually on top of the congee will be sprinkled with fried rice flour to increase the taste.

3. Green chili sauce (Nam Prik Num): green chili sauce is the first large and small green chili, plus garlic, red onion, small green eggplant, etc. together with the grilled, and then boiled, and so on to the soft and tender, plus fish sauce, salt, lemon juice, and other seasonings, the whole dish is full of chili fibers, eat spicy and addictive.

4. Sour Pork (Naem): Fermented pork, which can be eaten raw or heated, is usually served with chili peppers.

5. Keab Moo: Chiang Mai's specialty, the shrimp ball-shaped pork skin is more plump, and the long strips are more dry. Usually eaten with green chili sauce.

6. Kantok meal (Khan Tok): Kantok meal is a traditional meal in Chiang Mai, Khan in Thai means small bowls of dishes, tok refers to a short round table, dishes to the North Thai curry pork, fried pork skin and other main.

7. Chiang Mai sausage (Sai-ua): Chiang Mai sausage is quite unique in flavor, in addition to pork, but also add chili peppers, green onions and other spices, fried and cut into pieces with garlic, peanuts, lettuce and eat together.

8. Boneless fried fish (Pla Rai Kang): Chiang Mai's boneless fried fish production process is complicated, the chef has to carefully remove the bones of the fish, and then lemongrass, garlic, pepper, coriander root, pepper, and other spices into the belly of the fish, and then deep-fried in a frying pan.

9. Fried bamboo worms (Rod Duan): Chiang Mai to bamboo as the material for many handicrafts, cuisine also use bamboo shoots, bamboo canisters can be used as a food utensil, growing in the bamboo worm is also a dish.

10. Kha Nom Jeen: Thai rice noodles look a bit like Yunnan rice noodles, and are most commonly eaten with a curry or spicy soup.

11. Satay (Sa Te): Chiang Mai's satay is more aromatic because it is flavored with yellow ginger powder. In addition to dipping in peanut sauce, it will also be accompanied by a plate of spicy and sour vegetables to accompany the meal.

Twin Cities Desserts

1. Coconut Cake (Kha Nom Chan): Coconut milk is used as the main ingredient, with taro, egg yolk and other ingredients, and comes in a variety of flavors for you to choose from. It tastes better than Nyonya cake.

2. Kha Nom Beung (Egg Yolk and Shredded Coconut Cake): This snack can be found at roadside stalls in all bazaars, where the batter is baked into a thin pancake, topped with shredded coconut or egg yolks sweetened with egg yolks and folded in half to complete it

3. Kha Nom Tom (Glutinous Rice): Sweet peas are wrapped in glutinous rice and can be eaten in just two bites. Some are wrapped in bananas or other sweet fillings, while others are just glutinous rice balls.

4. Sticky Rice Coconut Cake (Kha Nom Kluay): This is a pastry with a mauve color when the banana leaf is plucked away. The main ingredient is banana, and when you break open the pastry, you can see that it is stuffed with shredded coconut, which gives it a very fragrant taste.

5. Fruit dessert (Luk Chop): This is a Thai ingenious snack, made of glutinous rice flour skin, and then wrapped in green bean paste filling. Appearance is made like a reduced mangosteen, guava, chili peppers, eggplant and other Thai fruits and vegetables, and then wrapped in agar on the outside.

6. Sa Kuu Sai Muu, Khao Kiaw Pak Mor: One type is made of glutinous rice flour wrapped in a watery skin with pork filling, and the other is a savory and sweet snack wrapped in pork with the same skin as sago dumplings, which is mostly eaten with green onions and chili peppers by Thais.

7. Yellow rice tree (Kha Nom Tien): this salty snack is made of glutinous rice, filled with pork plus some pepper, wrapped in banana leaves or vanilla leaves and steamed

8. Egg yolk dessert (Thong Yib Thong Yod): golden rounded snacks look very tasty, mainly made of egg yolks, sugar, most of them are oval-shaped, some will be made of egg yolks. oval shape, some will be made to look like flowers or crowns.

9. Sticky rice desserts (Kanom Baan Haw, Kanom Sang-Kaya): Sticky rice topped with shredded pork; or steamed eggs and sugar, a pudding-like sweet served on top of sticky rice.

10. Banana Coconut Cake (Bah bin): a light purple colored pastry with shredded coconut mixed with banana, it is solid and full of aroma.

11. Pa Tong Koo: Thai doughnuts are shorter and thicker. Usually eaten with soy milk, coffee, or just dipped in vanilla leaf sauce and sugar.

12. Coconut Milk Sago Dew Dot (Sa Kuu Ka Ti): This is a steamed dessert, the white part is made of coconut milk, the bottom layer is a little salty corn sago dessert jelly, a unique flavor

13. Mango Sticky Rice (Khao Niew Ma Muang): the most representative of the Thai desserts, only the mango production season will appear.

14. Thai Milk Tea (Cha Yen), Coffee (Ka Fae): Hot reddish-brown tea or coffee with condensed milk, milk and lots of ice, sweet and delicious.

15. Beer: Thailand's two biggest brands, Sigha and Chang, are the country's top-selling alcoholic beverages, with the latter having a stronger taste and the former being the most exported.

16. Herbal Tea: Thailand has a variety of herbal teas, which are available at night markets and roadside stalls. Most of them are herbal teas to relieve heat, such as dark green Bai Bua Bok, light brown Nam Ma Dum, dark brown longan tea and other natural drinks.

17. Fruit Juice, Smoothies: Tropical countries are rich in fruit production, fresh fruit juice is available everywhere, especially in hot Thailand, freshly made fruit smoothies are the best choice.