Thai food

Thai food

     Cooking is a cultural transferred from generation to generation. Thai food has many methods on cooking such as boiling, steaming, frying, roasting, pounding with the combination of tastes such as sweet, sour, spicy, salty and creamy. The ingredients are from animal meats, rice, vegetables, fruits, herb and only small amount of oil which make Thai food different from other outstanding in the combination of nutritional values and tastes.   

     Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern. In addition to these four regional cuisines, there is also the Thai Royal Cuisine its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains.

 

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