Thailand's taste of cooking is mainly represented by acid, spicy, sweetness, because Thailand is a country in South-East Asia, with hot climates, abundant rainfall and abundant sunlight, where green vegetables, seafood, and fruits are extremely abundant, and where Thailand's lemons are Thailand's special type of fruit that can be used for lemonade drinks, beer perfumes, and, above all, for Thai cooking. Thais squeeze lemon juice in almost every dish, so that each dish is sourly fragranced, and sour on the surface of the fish, not only as well as fresher fish. And every time I go to a Thai restaurant with a friend, I'll order a plate of Thai lemons, and when he last went with a friend, he even fed the whole bowl of fish soup, admittedly a delicious fish with sour lemons, which make you sour and sour that you can eat it, so I'll teach you to make Thai lemons today。
At the bottom of the Nine Rivers, the sea is very rich. Tianjin is also a food-eating land, and there has been a saying that "when you eat seafood, it's not too bad" , which is an indication of how the Tianjin people love seafood. The Tianjin people ate the river and the sea, and remember when I was a child, my grandmother used to talk to me, eating yellowfish in spring, eating wild eyes, the fattest crabs in the autumn, and the yellow and blackbirds in winter. But when I was a kid, I was already a supplier. I bought everything. All I've heard about is that my grandma used to eat good food, that once my grandmother's house blew up a big bowl of shrimp, and that the yellowfish were bought a small bowl. And heaven's protectors like my grandfather's are very fond of gillfish, halibut, mackerel, yellowfish. When I was a kid, I heard it. Now the market is rich, the shrimp is not rare, it's farmed, it's wild. The last two days of the seafood market, which was specially interviewed by a television reporter, said that the real wild fish was rare, and that it would cost at least $7,800 a pound if it were wild, and it would not be available every day. Today I'll make an old dish. My grandmother told me about the yellowfish tofu. I didn't buy a real yellowfish. Let's replace it with this yellow fish. Packing a yellow flower fish in order not to break its shape usually stirs fish intestines from fish mouths or gills into chopsticks。
