泰国菜以其丰富多(duō )样的口味而闻名,这(zhè )也是(shì )暹罗厨房所追求的目标。无论是酸辣鲜香的酸柑(gān )海鲜汤,还是香气(🔼)扑鼻的绿(lǜ(🏾) )咖喱(lí )鸡肉,每一道(dào )菜品都(dōu )独具特色。辣椒、柠檬草、姜黄(📆)(huáng )等香料的使用使得菜肴(yáo )味道(dào )鲜明而又(yòu )丰富,同(tóng )时也(yě(🔮) )展示了(le )泰(🐝)(tài )国烹饪对于(🍤)调(diào )味品的巧(qiǎo )妙运用。
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