Which country has the best food in the world?

Which country has the best food? This is my favorite? ! It depends on the result between Indian food and Thai food. I like them all-spicy and spicy, spicy and not spicy. Everyone can't be expected to like this aspect of these two cuisines. Just as not everyone likes cheese and dairy products. They are the unique delicacies of a country with a long history.

Looking back on the experience in Thailand (from south to north Chiang Rai), British cuisine and trips to Western Europe, Canada, Japan, South Korea, Hong Kong, China, Australia, Singapore and Thailand are the most unique, and a dish creatively made stands on its own "Thai cuisine"-rich in historical influences from India, China and India's zhina neighbors.

My experience of Indian food is mainly confined to Malaysia, where there are a considerable number of Malaysian Indians (population: more than 2 million). But the food here is completely authentic, and the general standard is very high. They are traditional dishes and don't need to cater to local people of any race.

Malaysian food is "Rojak"-like the popular mixed salad created by Indian Muslims? This country is multi-ethnic; Mainly Malaysian food, Indian food, Chinese food, and ethnic minorities in East Malaysia. As if this were not enough, there are beloved native Chinese (Chinese born in Xia Hai; They are descendants of China immigrants who came to Malaysia). There is no doubt that all the food is very good-traditional food of different groups in Malaysia.

Several Thai cuisines:

Kangmei is the best appetizer! It tastes interesting and healthy. It's a Thai food roll. You can finish it in one bite. Seasoning: fresh diced ginger, fresh pepper slices, roasted/roasted coconut shreds, fresh lime peel, roasted peanuts, chopped green onion, dried shrimps, packed/folded until the leaves of betel nut (pepper) are very small, and an incredible sauce and popular whole package are added to your mouth, which feels magical in your taste buds!

The mouth smells of fireworks: sweet, sour, sour, bitter, salty, spicy and crisp. Great!

Cool Thailand

This dish was introduced by China merchants of Dacheng Dynasty in 1930s. It is a fine rice noodle, fried with eggs, tofu and shrimp, seasoned with fish sauce, sugar, tamarind, vinegar and dried Chili, and has become the signature dish of Thai cuisine.

Papaya salad (Sontam)

Stir the immature shredded papaya, cherry tomatoes and fresh green beans into the sweet and sour mixed sauce. You will taste the crisp and firm taste of an immature papaya, which makes this dish salty rather than sweet.

Chen yingong

The prawn version of Dongyin soup is very popular. Thanks to the careful collocation of various seasonings. The combination of fresh and juicy shrimp and hot and sour soup makes people want to burn, which is very Thai.

Thai fish cake with red curry sauce

Caffeic orange leaves and winged beans (or green beans) make this Thai fish cake made of fleshy feathered fish full of vitality. Fish cake is fried and smells like basil leaves. It can be used as a delicious snack or dish.

Thai beef green curry

Gaeng Kiaw Wan literally means "sweet green curry", which is a lovely slightly spicy dish with fresh Thai green peppers and beef or chicken as curry sauce. It's delicious with Thai jasmine steamed rice.

Thai red curry roast duck

I believe Thais will take this to Chinatown-red curry roast duck is very popular in Thai restaurants overseas, but it is not very popular in China. I like this bold approach, soaking roast duck in spicy curry to inject flavor-so clever!

Pan Dan chicken rolls

I'm sure this is the idea of a native of China. In short, chicken should be soaked in Thai parsley root, garlic and white pepper, and then wrapped in fragrant wild vanilla leaves (pine). Leaves give the chicken a fragrance, while keeping it moist and juicy.

Thai mango glutinous rice

This is all thanks to rice. Soak for a few hours, then put a pot of boiling water in a traditional Thai steamer (the best practice here). After cooking, add coconut juice and a pinch of sugar and salt, soak every grain of rice and absorb the sweet, sour and salty coconut juice. The rest is delicious!