泰國美食和中華美食不同，口味豐富，味道獨(dú)特，和大連信達(dá)雅翻譯公司一起來一場(chǎng)泰國美食之旅吧！
SP Chicken serves food mainly from Isaan, the northeast region of Thailand. So we headed toward Krua Phech Doi Ngam, a restaurant with an encyclopedic menu of local dishes. Including jin hoom (a beef stew seasoned with turmeric), yam kai meuang (an intensely flavored chicken soup) and yam samun phrai (an herb-heavy salad).
SP Chicken”餐廳供應(yīng)的主要是泰國東北部伊森地區(qū)的食物。包括“jin hoom”(一種用姜黃調(diào)味的燉牛肉)、“yam kai meuang”(一種香氣濃烈的雞湯)和“yam samun phrai”(一種加入大量香草的沙拉)。
The salad was a particular highlight: a boisterous sweet-tart jumble of more than a dozen ingredients, including thinly sliced betel leaf, fried shallots, cashews and shredded fresh white turmeric.
沙拉是其中特別的亮點(diǎn)：包括蔞葉薄片、油煎大蔥、腰果和磨碎的新鮮白姜黃等十幾種原料的混合帶來強(qiáng)烈的酸甜味道。
Because a trip to Chiang Mai without a bowl of khao soi would be like a trip to Texas without barbecued brisket, our next destination was Khao Soi Lam Duan Fah Ham to sample favorite renditions of the dish. In an open-air space, with a basic kitchen in front, a busy staff fills bowl after bowl with house-made noodles, then a ladle full of ruddy, pork-and-chicken-based broth from an enormous pot, a small dose of fresh coconut cream, and finally a little crown of crunchy fried noodles.
去清邁不吃一碗清邁面，就好比去德克薩州不吃烤排骨一樣，因此我們的下一站是去Khao Soi Lam Duan Fah Ham餐廳，做清邁面做得最好的地方去嘗一嘗。在一片戶外空間里，一個(gè)簡(jiǎn)單的廚房在前面，忙碌的員工們一碗接一碗地盛出自制面條，然后拿長(zhǎng)柄勺從一個(gè)巨大的鍋里舀一勺色澤紅潤，以豬肉和雞肉為底料的飽滿肉湯，加少量新鮮椰漿，最后再蓋上一點(diǎn)鮮脆的炸面條。
Just barely sweet, with complex flavors of Thai curry paste and a hint of Burmese curry powder — was a watershed moment. Much of northern food confronts newcomers with exciting but occasionally challenging flavors. Not so khao soi. It’s exotic without being weird and, most important, completely delicious.
它剛好有一點(diǎn)甜味，加上泰式咖喱醬層次豐厚的香味，還有一絲緬甸咖喱粉的味道;那是一個(gè)重要的時(shí)刻。很多泰北食物都讓初次嘗試的人品味到一種令人興奮的香味，但有時(shí)會(huì)太刺激。清邁面卻不會(huì)這樣。它很有異國風(fēng)情，但并不怪異，而且最重要的是，它絕對(duì)美味。
