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说到南洋不由会联想到茂密的椰子林,灿烂的热带水果,红艳的虾蟹以及千奇百怪的香草。南洋地区物产丰富,拥有许多热带香料植物,而独特的航运交汇点,使南洋料理揉合了中西料理的精华,形成具有鲜明区域特色的饮食文化。南洋料理令人想起浓妆艳抹的南国美女,最喜欢并擅长运用“色”与“香”来“包装”食物。酸、甜、辣、香是南洋料理的基本味觉,地处热带,气候炎热,需要重味刺激的食物来帮助开胃。味道浓郁的天然香料与风味独特的酱料,就成为南洋料理中不可或缺的调味高手。南洋料理涵盖南太平洋诸多国家,大致包括泰国、新加坡、马来西亚、越南、缅甸、印尼、印度等国家。
Speaking of Nanyang can not help but think of dense coconut forests, brilliant tropical fruits, Hongyan shrimp and crabs and strange herbs. Southeast Asia rich in natural resources, with many tropical spices plants, and the unique intersection of shipping, so that Nanyang cuisine combines the best of Chinese and Western cuisine, the formation of distinct regional food culture. Nanyang cuisine is reminiscent of the beautiful makeup of the southern beauty, favorite and good at using “color ” and “fragrance ” to “package ” food. Sour, sweet, spicy, fragrant is the basic taste of Nanyang cuisine, is located in tropical, hot climate, the need to taste the stimulating food to help appetizers. Tasteful natural flavors and flavors of unique sauces, Nanyang cuisine has become an indispensable seasoning master. Nanyang cuisine covers many countries in the South Pacific, roughly including Thailand, Singapore, Malaysia, Vietnam, Myanmar, Indonesia, India and other countries.