论文部分内容阅读
华丽的复合型菜
曼谷是泰国的首都，也是泰中菜式的发源地。泰国中部一直是泰国传统的心脏地带，围绕着湄南河的肥沃平原发展出许多知名的泰国佳肴。这里是泰国土地最肥沃的地区，盛产稻米和水果，因为经济发达，人们的生活水平较高，所以中部的菜品以烹饪精致、华丽著称。
泰中的厨师都需要学习怎样摆放花朵及蕉叶，如何把西瓜雕成鲜花等，使得菜肴看起来既隆重又贵气非凡。并且菜品的容器都用的是泰国独有的手工瓷器“五彩”，上面布满细密的彩纹，从前菜到甜点，都装点得如同价值连城的工艺品。
红咖喱、绿咖喱在中部被利用得淋漓尽致，相较于其他地区的咖喱，中部的各种咖喱都喜欢多放椰浆，口感更加温润细腻。而中国人较为熟悉的冬阴功汤也是从中部开始流行起来的。除了菜品丰富外，中部地区还有很多小吃也很不错，走在曼谷街头，各种小吃摊云集，最让人难忘的当数金钱包，光听这名字就足够讨喜。这种以鸡肉、洋葱、香菜、青豆、咖喱粉爆炒后做馅，用春卷皮包裹后炸制的小吃，配上酸梅酱吃起来清甜中带有肉香，其美味程度一点不输大菜。
Splendid Mix
Bangkok is the capital of Thailand and the birthplace of central Thai food. As the heart of Thailand， rice and fruits grow in adundance here in the fertile Mekong River plains. Influenced by the developed local economy and affulent lifestyles， Central Thai food is known for its complexity and exquisiteness.
Central Thai chefs for example have to learn how to place flowers and banana leaves in plates， how to sculpt water melon into flowers， and how to make dishes stately and elegant before putting them into classic “five colors” pattern porcelain. From entree to dessert， each dish is presented as if it is a priceless artwork.
Red and green curry are used to the extreme in Central Thailand. Unlike curries in other regions， curries here are cooked with coconut juice to produce a smooth and tender texture. Tom Yum Goong for example get popular from here. Apart from the wide variety of dishes， central Thailand also boasts of many street food widely found on roadside stands. Among them is the so called “gold bun”， a fried snack made of spring roll skin containing different foodstuffs. Served with plum sauce， it is as delicious as any upscale dish.
泰国菜的酸辣甜
The Sweet， the Sour and the Spicy
泰国菜以酸辣口味为主，而酸、辣、甜三味，全部都由东南亚甚至泰国独特的调料调制而成，绝不会使用食醋、糖精等物，让我们来为你介绍几种泰国酸辣甜味道的主要来源。
The sour， sweet and spicy flavor of Thai cuisine are created with unique local ingredients instead of vinegar or saccharin. Below are the main sources of the three flavors.
酸 Sour
泰国皱皮柠檬：泰国皱皮柠檬的外貌不起眼，好像一个个外表皱巴巴的青橘子，然而其中蕴含的力量可不小。泰国人一般只使用其外皮，味道苦中带甘，香味浓烈，加入菜肴后风味特别，黄咖喱、沙爹中都少不了它。皱皮柠具有祛风、排肠气、止咳化痰的功效。
泰国青柠：泰国青柠是一种东南亚特有的调味水果。它个小、味酸、香味浓郁，含有丰富的维生素C，味道和外形都有别于美国柠檬口味的略甜，往往使闻过它香味的人终身难忘。泰国青柠可以用来做柠檬汁饮品、啤酒香剂，但最主要的用处还是做泰国菜的调料。
Kaffir Lime： The wrinkled lime is inconspicuous yet powerful. Locals use only its skin to add an aromatic and astringent flavor to curry， satay， and other dishes. The lime could also relieve rheumatic pain， remove phlegm， and faciliate bowel movement. Thai Lemon： A small， astringent， aromatic and Vitamin C rich fruit unique to Southeast Asia. It could be made into lemon drink， or beer fragrance agent， but mostly used as an ingredient for Thai cuisine.
甜 Sweet
椰汁：椰汁用成熟椰子肉磨碎或切碎制成，与椰糖一样，椰汁中也含有糖分和多种矿物质，特别是丰富的钾和镁等。椰汁可利尿消肿，有杀灭肠道寄生虫的作用，是理想的杀虫消疳食品，还能益人气力、滋润皮肤、驻颜美容。
椰糖：椰糖由椰子或者棕榈树的树液提炼而成，属于红糖的一种，并且有明显的焦糖味道。除了含有糖分，椰糖中还有不少蛋白质、脂肪、维生素C及钙、磷、铁、钾、镁、钠等矿物质。
Coconut Juice： Coconut juice is made by crushing coconut flesh. Like coconut sugar， the juice is also rich in sugar and minerals， in partcular potassium and magnesium. It can faciliate diuresis， counteract inflamation， kill bowel parasites， stimulates the immune system， and beautify your skin.
Coconut Sugar： Made from cococut or palm juice， coconut sugar is subtly sweet like brown sugar but with a slight hint of caramel. In addition to sugar， it is also rich in protein， fat， Vitamin C， and has a high mineral content.
辣 Spicy
泰国朝天椒：据说，泰国朝天椒是世界上最辣的辣椒。泰语把它叫做“老鼠屎辣椒”，可见这是一种极小但极辣的辣椒。它被广泛应用于泰国人的烹调艺术中，做菜不撒上几颗切碎的朝天椒，就像吃川菜不加麻辣一样，怎么能行？
南姜：南姜分为大型和小型两种，常在咖喱菜或泰国菜中做辅料，如冬荫功汤；南姜还可以剁成末，做a成咖喱酱或其他蘸酱。而最常见的做法是，将南姜和其他香料一起搅碎腌制肉类和海鲜，或用来熏制食物，口感辣中带甜辛呛味。
Thai Pepper： Thai pepper is touted to be the world’s hottest chilli. Called "mouse shit pepper” in local language， the pepper is small but extremely spicy. It is extensively used in Thai cooking just as chilli pepper is used in China’s Sichuan cuizine.
Galangal： Grown in two varities， big and small， galangal is used in curry paste and Thai dishes such as Tom Yum Goong. It is most commonly used as a seasoning to cure meat and seafood or to smoke food to add a distinct peppery flavor.
曼谷是泰国的首都，也是泰中菜式的发源地。泰国中部一直是泰国传统的心脏地带，围绕着湄南河的肥沃平原发展出许多知名的泰国佳肴。这里是泰国土地最肥沃的地区，盛产稻米和水果，因为经济发达，人们的生活水平较高，所以中部的菜品以烹饪精致、华丽著称。
泰中的厨师都需要学习怎样摆放花朵及蕉叶，如何把西瓜雕成鲜花等，使得菜肴看起来既隆重又贵气非凡。并且菜品的容器都用的是泰国独有的手工瓷器“五彩”，上面布满细密的彩纹，从前菜到甜点，都装点得如同价值连城的工艺品。
红咖喱、绿咖喱在中部被利用得淋漓尽致，相较于其他地区的咖喱，中部的各种咖喱都喜欢多放椰浆，口感更加温润细腻。而中国人较为熟悉的冬阴功汤也是从中部开始流行起来的。除了菜品丰富外，中部地区还有很多小吃也很不错，走在曼谷街头，各种小吃摊云集，最让人难忘的当数金钱包，光听这名字就足够讨喜。这种以鸡肉、洋葱、香菜、青豆、咖喱粉爆炒后做馅，用春卷皮包裹后炸制的小吃，配上酸梅酱吃起来清甜中带有肉香，其美味程度一点不输大菜。
Splendid Mix
Bangkok is the capital of Thailand and the birthplace of central Thai food. As the heart of Thailand， rice and fruits grow in adundance here in the fertile Mekong River plains. Influenced by the developed local economy and affulent lifestyles， Central Thai food is known for its complexity and exquisiteness.
Central Thai chefs for example have to learn how to place flowers and banana leaves in plates， how to sculpt water melon into flowers， and how to make dishes stately and elegant before putting them into classic “five colors” pattern porcelain. From entree to dessert， each dish is presented as if it is a priceless artwork.
Red and green curry are used to the extreme in Central Thailand. Unlike curries in other regions， curries here are cooked with coconut juice to produce a smooth and tender texture. Tom Yum Goong for example get popular from here. Apart from the wide variety of dishes， central Thailand also boasts of many street food widely found on roadside stands. Among them is the so called “gold bun”， a fried snack made of spring roll skin containing different foodstuffs. Served with plum sauce， it is as delicious as any upscale dish.
泰国菜的酸辣甜
The Sweet， the Sour and the Spicy
泰国菜以酸辣口味为主，而酸、辣、甜三味，全部都由东南亚甚至泰国独特的调料调制而成，绝不会使用食醋、糖精等物，让我们来为你介绍几种泰国酸辣甜味道的主要来源。
The sour， sweet and spicy flavor of Thai cuisine are created with unique local ingredients instead of vinegar or saccharin. Below are the main sources of the three flavors.
酸 Sour
泰国皱皮柠檬：泰国皱皮柠檬的外貌不起眼，好像一个个外表皱巴巴的青橘子，然而其中蕴含的力量可不小。泰国人一般只使用其外皮，味道苦中带甘，香味浓烈，加入菜肴后风味特别，黄咖喱、沙爹中都少不了它。皱皮柠具有祛风、排肠气、止咳化痰的功效。
泰国青柠：泰国青柠是一种东南亚特有的调味水果。它个小、味酸、香味浓郁，含有丰富的维生素C，味道和外形都有别于美国柠檬口味的略甜，往往使闻过它香味的人终身难忘。泰国青柠可以用来做柠檬汁饮品、啤酒香剂，但最主要的用处还是做泰国菜的调料。
Kaffir Lime： The wrinkled lime is inconspicuous yet powerful. Locals use only its skin to add an aromatic and astringent flavor to curry， satay， and other dishes. The lime could also relieve rheumatic pain， remove phlegm， and faciliate bowel movement. Thai Lemon： A small， astringent， aromatic and Vitamin C rich fruit unique to Southeast Asia. It could be made into lemon drink， or beer fragrance agent， but mostly used as an ingredient for Thai cuisine.
甜 Sweet
椰汁：椰汁用成熟椰子肉磨碎或切碎制成，与椰糖一样，椰汁中也含有糖分和多种矿物质，特别是丰富的钾和镁等。椰汁可利尿消肿，有杀灭肠道寄生虫的作用，是理想的杀虫消疳食品，还能益人气力、滋润皮肤、驻颜美容。
椰糖：椰糖由椰子或者棕榈树的树液提炼而成，属于红糖的一种，并且有明显的焦糖味道。除了含有糖分，椰糖中还有不少蛋白质、脂肪、维生素C及钙、磷、铁、钾、镁、钠等矿物质。
Coconut Juice： Coconut juice is made by crushing coconut flesh. Like coconut sugar， the juice is also rich in sugar and minerals， in partcular potassium and magnesium. It can faciliate diuresis， counteract inflamation， kill bowel parasites， stimulates the immune system， and beautify your skin.
Coconut Sugar： Made from cococut or palm juice， coconut sugar is subtly sweet like brown sugar but with a slight hint of caramel. In addition to sugar， it is also rich in protein， fat， Vitamin C， and has a high mineral content.
辣 Spicy
泰国朝天椒：据说，泰国朝天椒是世界上最辣的辣椒。泰语把它叫做“老鼠屎辣椒”，可见这是一种极小但极辣的辣椒。它被广泛应用于泰国人的烹调艺术中，做菜不撒上几颗切碎的朝天椒，就像吃川菜不加麻辣一样，怎么能行？
南姜：南姜分为大型和小型两种，常在咖喱菜或泰国菜中做辅料，如冬荫功汤；南姜还可以剁成末，做a成咖喱酱或其他蘸酱。而最常见的做法是，将南姜和其他香料一起搅碎腌制肉类和海鲜，或用来熏制食物，口感辣中带甜辛呛味。
Thai Pepper： Thai pepper is touted to be the world’s hottest chilli. Called "mouse shit pepper” in local language， the pepper is small but extremely spicy. It is extensively used in Thai cooking just as chilli pepper is used in China’s Sichuan cuizine.
Galangal： Grown in two varities， big and small， galangal is used in curry paste and Thai dishes such as Tom Yum Goong. It is most commonly used as a seasoning to cure meat and seafood or to smoke food to add a distinct peppery flavor.