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1、ThaicuisineisthenationalcuisineofThailand.BlendingelementsofseveralSoutheastAsiantraditions,Thaicookingplacesemphasisonlightlyprepareddisheswithstrongaromaticcomponents.ThespicinessofThaicuisineiswellknown.AswithotherAsiancuisines,balance,detailandvarietyareofgreatsignificancetoTha
2、ichefs.Thaifoodisknownforitsbalanceofthreetofourfundamentaltastesensesineachdishortheoverallmeal:sour,sweet,salty,andbitter.[1]AsanacknowledgedexpertofThaicuisine,DavidThompson,explainsThaifood(fromaWesternperspective):"Thaifoodain'taboutsimplicity.It'saboutthejugglingofdisparateel
3、ementstocreateaharmoniousfinish.Likeacomplexmusicalchordit'sgottohaveasmoothsurfacebutitdoesn'tmatterwhat'shappeningunderneath.Simplicityisn'tthedictumhere,atall.Somewesternersthinkit'sajumbleofflavours,buttoaThaithat'simportant,it'sthecomplexitytheydelightin."Tomyumortomyamisaspic
4、yclearsouptypicalinLaosandThailand.TomyumiswidelyservedinneighbouringcountriessuchasMalaysia,SingaporeandIndonesia,andhasbeenpopularisedaroundtheworld.Literally,thewords"tomyum"arederivedfromtwoTaiwords:"tom"and"yam"."Tom"referstoboilingprocess,while"yam"referstoakindofLaoandThaisp
5、icyandsoursalad.Thus,"tomyum"isaLaoandThaihotandsoursoup.Indeed,tomyumischaracterisedbyitsdistincthotandsourflavours,withfragrantherbsgenerouslyusedinthebroth.Thebasicbrothismadeofstockandfreshingredientssuchaslemongrass,kaffirlimeleaves,galangal,limejuice,fishsauce,andcrushedchili
6、peppers.InneighbouringcountrieslikeSingapore,MalaysiaandIndonesia,thenametomyumisusedwidelyforvariousspicysoupswhichcandiffergreatlyfromtrueLaoandThaitomyumsoup.Asaresult,peopleareoftenconfusedbythedisparities.Commercialtomyumpasteismadebycrushingalltheherbingredientsandstirfryingi
7、noil.Seasoningandotherpreservativeingredientsarethenadded.Thepasteisbottledorpackagedandsoldaroundtheworld.Tomyumflavouredwiththepastemayhavedifferentcharacteristicsfromthatmadewithfreshherbingredients.Thesoupoftenincludesmeatssuchaschicken,beef,pork,orshrimp.The1997FinancialCrisis
8、inAsia,whichstartedinThail
