“味”是食物的灵魂所在,五味的调和与平衡也是烹饪艺术所追求的最高境界。泰国菜有几百年的悠久历史,其配料丰富、口味多变、香味馥郁,尤其注重辣、咸、甜、酸、苦五味的调和。无论是酸辣口味的冬阴功汤,还是甜中带咸的腰果鸡丁,都能让食客的味蕾得到极大的满足。 “Taste ” is the soul of the food. The harmony and balance of the five flavors is also the highest level pursued by the culinary arts. Thai food has a long history of hundreds of years, its ingredients rich, varied tastes, fragrant, with particular emphasis on spicy, salty, sweet, sour, bitter flavors of reconciliation. Whether it is hot and sour taste Tom Yum Kung soup, or sweet salted chicken with cashews, diners can make the taste buds have been greatly satisfied.