If you seek the familiar tastes of Thailand, stick to Bangkok and the southern islands
Chiang Mai is for travelers with adventurous palates, who don’t mind roaming beyond the usual Thai standards in search of stunning flavors. In the cultural capital of northern Thailand, Lanna cooking rules the roost, drawing on centuries-old traditions carried across the border from Burma and Laos.
If you’re ready to move on from pad thai and satay, prepare yourself for such delights as sai oua, a coiled, baked northern-Thai sausage packed with lemongrass, lime leaf, galangal, and chili. Sounds too gentle? Maybe build up the heat with nam prik noom, a fiery dip prepared from pounded, roasted green chilies, garlic, and shallots, seasoned with fish sauce, lime juice, and palm sugar and served with strips of aubergine, long beans, and other raw vegetables.
Mala Xiang Guo (麻辣香锅) is a popular Chinese dish known for its intense spiciness and numbing flavor. It originates from the Sichuan province of China and has become a beloved dish across various regions and countries. The name "Mala Xiang Guo" translates to "spicy numbing fragrant pot" in English.
Here's a more detailed overview of Mala Xiang Guo:
Ingredients: Mala Xiang Guo is a stir-fry dish that typically includes a variety of ingredients, such as:Meats: Various types of meats, including beef, pork, chicken, and sometimes offal (organ meats).
Seafood: Shrimp, squid, fish balls, and other seafood options.
Vegetables: A wide range of vegetables like cabbage, lettuce, spinach, mushrooms, lotus root, and more.
Bean Curd: Tofu, tofu skin, and other bean curd products.
Noodles or Rice Cakes: Some versions of the dish include noodles or rice cakes.
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