第四站 清迈――泰北菜

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最爱重口味

泰北菜的发源城市是清迈，这里是泰国北部的中心城市。泰北地区与老挝及缅甸为邻，因为曾经被缅甸所统治，这里发展出了与其他地区明显不同的文化。这种特色不仅在语言、习俗上，也反映在饮食方面。

不像中部居民喜爱香软米饭，泰北居民喜欢各种糯米饭。传统上他们会将糯米饭用手揉成小圆形，再佐以各类酱汁烹饪的菜肴，这种以手揉饭的吃法自有一种悠闲，放入你手中揉动的是热带庭院柔软的时光。

此外，泰北菜非常注重香料的使用，南姜、欧芹、金不换、香茅等香草总会出现在各色美食之中。例如一种加有姜、罗望子、姜黄等香料制成的猪肉咖喱（Kaeng Hang Le），一道用鸡蛋面及肉，上面加上切碎的青葱和莱姆片做成的咖喱汤（Khao Soi），这些都是能反映清迈菜特色的浓香美食。

如果是去清迈旅游，最不容错过的小吃一定是清迈面。这种面条究竟从何时开始存在，现在已经无从考证，不过数百年来它依然成为清迈城市民生活的象征。清迈面是一种咖喱口味的泰式粉面。在泰国各地，清迈人对面条的热爱首屈一指。面条或细或宽非常随意，同时香茅、柠檬叶及金不换等香料绝对必不可少。口味清爽不油腻，还夹杂着一点点辛辣，吃起来相当过瘾。

Strong Flavor

The birthplace of northern cuisine is Chiang Mai， the central city in Northern Thailand. Bordering Laos and Burma and once ruled by Burman， the north region develops a culture different from that of the other regions， be it language， custom， or food.

Unlike the central residents who love fragrant rice， northern Thai people prefer sticky rice. They would roll the rice into a ball in a relaxed and almost artistic fashion and serve it with various sauces.

Northern Thai cuisine pays much attention to the use of seasoning. Galangal， parsley， basil， and lemon grass are often found in various dishes. Typical Chiang Mai dishes include Kaeng Hang Le， a curry pork spiced with ginger， tamarind， and turmeric， and Khao Soi， a curry soup made of egg noodle， meat， minced leek， and lemon.

If you are to visit Chiang Mai， Chiang Mai noodle is the one thing you should not miss. The origin of the noodle has been lost in time， but for centuries， it has been a symbol of local city life. Chiang Mai noodle is a curry flavored Thai noodle. As the most noodle loving residents in Thailand， locals would order a thin or wide noodle， served with lemon grass and basil. It is refreshing but not oily， with a flavor of chili.

Born and raised in Chiang Mai， Exceutive Chef of Thai Cuisine in Face Restaurant recommends the following local specialties：

Chiang Mai Sausage：Bigger than its Chinese peers， Chiang Mai sausage can be sliced to serve with fish sauce， or with peanut， lemon chunks， lettuce， ginger， and chilli pepper.

Fried Pork Skin：Either in the shape of prawn， which is fat and thick， or in a long stripe， which is dry and thin， fired prok skin is often served with green chili sauce.

Sweet and Sour Rice Noodle： Mixed with minced lemon grass， meat， pepper， scallion， coriander， and fried pork skin， and served with lemon juice， fish sauce， soy sauce， sugar， and a secret sauce， a sweet and sour rice noodle will open your appetite in the summer.

Fried Insects：Crispy and tasty fried silk worm， cicada， and bamboo worm could not be easily found in Thailand except in Chiang Mai.

Fried Boneless Fish：Chefs have to follow a complicated proess to pull out the fish bones and fill in lemon grass， garlic， pepper， coriander and other spices before it is fried.

到清迈旅游一定不要错过以下食物，这是作为土生土长的清迈人，face餐厅泰餐行政总厨阿奔特别推荐的。

清迈香肠：清迈的辣肠形状较中国的略大，可切片后蘸鱼露吃，也可切片后佐以花生、柠檬粒、生菜、生姜和辣椒子伴食。

炸猪皮：炸猪皮一般有两种形状，虾球状的炸猪皮比较肥厚，长条状的炸得比较干。通常配青辣椒酱一起食用。

甜酸米粉：米粉中加入切碎的柠檬草、肉糜、辣椒碎、葱、香菜、芽菜、少许碎的炸猪皮，再加入柠檬汁、鱼露、酱油、糖和神秘酱汁，酸甜的口感特别适合夏天吃。

油炸昆虫：知了、蚕蛹、竹虫炸制后香酥可口，不来清迈很难见识这种虫宴。

无骨炸鱼：清迈的无骨炸鱼制作工序繁复，厨师得小心翼翼地将鱼骨取出，然后将香茅、蒜、胡椒、莞荽根等辛香料填进鱼肚，再下油锅炸。