Since there are seniors who lead the way, then Johnson naturally won’t be polite, and the foodie mode will start!

After a few days in Bangkok, I really haven't tasted authentic Thai food. Looking back on the so-called two-star rice last time, it's simply...

When I came to the food street, I found that the cuisine in this country is good at seasoning, but the method is simple. Grilling and frying is the main way to cook meat, otherwise it is to eat it raw.

Vegetables are mainly cold-fried, and I have hardly seen them eat them fried; soups are sour and spicy, with mostly pork and beef, and very few seafood. Fish dishes are rarely eaten with pleasure, and the variety is a bit strange, and the ingredients are basically freshwater fish such as catfish.

They are basically full of rural atmosphere and are not very artistic, as if spices and seasonings are the soul of the cuisine. According to Tessa Ang, green papaya salad, spicy and sour salad, roasted chicken/fried chicken, roasted pork neck and sour soup, and of course glutinous rice.

When I came to the small shop recommended by Uncle Bai, the boss lady with goggles was a signboard. She put all the ingredients in a big pot, and she could pick up spices at will. She was very pretentious.

Corn salad looks refreshing. The main ingredients include corn, grapes and cherry tomatoes. Ordinary fish sauce for seasoning is the store’s signature.

Grilled chicken wings are another big sign. I heard that 120 kilograms are sold every day, so the sizzling sounds on the charcoal stove never stops. Basically, everyone has a portion, marinate them in advance and add them to the flavor. They are roasted on the charcoal stove, which is tempting to smell and burn them when they eat.

Then there is the classic snack Mu Ping, which is a roast pork skewers, five THB per skewer. Johnson tastes it and throws it away directly. It is incomparable to domestic barbecue.

Although the pork is marinated with coriander root, pepper and garlic in advance, and roasted directly with charcoal fire, the taste should not be too bad. But the biggest problem is that most roadside stalls are not baked and sold immediately, and they completely lose the essence of barbecue.

On the contrary, Ethan's grilled sausage was amazing, especially the pungent and sour taste. Even Tessa Ang didn't expect that Johnson would like this, as if a foreigner was eating stinky tofu.

The casing is so golden that it looks the best at this time, as if delicious gravy is about to splash out of the crispy casing. But when you take a bite, your nose feels like it’s being beaten around, and it feels sour...

Too exciting!

As for this roadside stall hidden in front of a large parking lot next to Khaoshan Road, it is called by many people the best Tom Yum Kung Soup in Bangkok.

According to Johnson's understanding, the ingredients for delicious Tom Yum Kung are not mentioned before. The soup must look good and must be turbid and rich.

In this step, Tom Yum Gong in the Dashi Dynasty mainly relies on coconut milk, and the taste is smoother and very pleasing. But in fact, authentic Tom Yum Gong relies on shrimp head paste to increase the thickening of the soup.

The shrimp must be freshwater shrimp, with a big head and a big cream, and the shrimps are even more of the best.

When cooking, it is not about the whole shrimp being put into the pot, but about the head being separated and the head being made into soup. The soup is thick and delicious, and the shrimp meat is the best.

It sounds easy, but it requires the chef to have enough experience and skills to grasp the heat and timing just right. Like fried rice with eggs, it is plain and magical, and the most crafty dish.

Looking at the dirty and messy environment, the river shrimp used is not big and looks bad. The head and body are separated in advance, the head is made into soup base, and the body is placed on ice cubes. To be honest, if it weren't for the reputation, this kind of restaurant wouldn't have given one of them.

I took a sip with a spoon carefully and my eyes suddenly lit up. In addition to the thick soup and the delicious shrimp, I also added coconut bamboo shoots. This thing was the first time I ate it, and it was indeed well-deserved.

Finally, I came to Rongtai Mi Noodle Soup, the leader of Bangkok Mi Noodle Soup. It has been 60 years since its opening. It has been a sarcastic and proud man in the world and has remained strong.

Now the two branches are run separately by their two sons, one big and one small, at the entrance of Sukhunyi Lane 26, and it is crowded every day.

The cuisine is actually not special, it is just a common rice noodle soup. However, you can choose noodles, soup base, and the ingredients are more personalized. In addition to regular pig miscellaneous, fish eggs and minced meat, you can also add some fried fish skin.

Order a bowl of fried rice noodles, and first stir-fry the rice noodles, eggs, onions, dried radishes and shrimps with sweet sauce to make them sweet and salty.

Then place chopped peanuts, chili powder, leeks and bean sprouts next to it, mix all the ingredients well before serving, and squeeze a few drops of lemon juice.

I tasted it myself and I am sure it doesn’t fit my aesthetic taste. The characteristics are just two words: sour and spicy!

If you add a heavy-tasting curry, it is no wonder that it can satisfy the darker and darker taste of the city.

After all, there are many spices, including chili, basil, garlic, coriander, turmeric, pepper, lemongrass, coconut and other tropical countries' plants and spices to enhance the flavor, spicy, sweet and fresh, and strong flavor, so it tastes unique.

Add various sweet and sour tropical fruits and finally put them in the hollowed-out pineapple. The colorful colors, unique materials, and novel platters are also a great satisfaction for people's curiosity.

In Johnson's view, real food is to keep the original flavor as much as possible. Real experts must remove the false and preserve the real, just like stewing the seasonings in a pot...

What's the use of a chef?

That night, Tessa Ang strongly recommended it to Chiang Mai, which is targeting the North Thai Rose, saying that this is the real fun place. The next day, we came to the Elephant Camp to experience in close contact with the largest creatures on the land.

For this place, the elephant is equivalent to the status of a panda in China. However, the elephant is more durable, unlike pandas that can only be viewed from a distance and cannot be played with.

Elephant Protection Camp is another option to get in touch with elephants in Chiang Mai. They feed them, play with them, bathe in the river, and walk in the jungle together, and truly feel the harmony between man, nature and animals.

There are no elephants performing here, and there are no saddle riding elephants. You get along with elephants like friends, learn elephant language, and communicate with them. All the staff are volunteers, and the funds are all maintained by tickets.

Entering the park, among the green mountains and clear waters, many elephants live leisurely and contentedly. Without the ruthless iron thorns of the elephant husband, nor the heavy iron chains of the body, the elephants enjoy life carefreely, and can spend their old age here when they are old.

Riding on an elephant and walking in the mountains, the elephant trainer said it was a female elephant over five years old. At first, he was a little nervous, but later he found that no matter how muddy mountain road was, it was slowly and smoothly at its feet, and it was very enjoyable...

On the way, I took out a few tender green bamboos and fed them to the little guy as a reward. It rolled up with its nose and put them in its mouth. It fanned its ears like a palm-fried fan and made a crisp cry with joy.

Carrying everyone through the jungle, through the stream, and back to the camp, Johnson was very happy and had to give him a good reward. Elephants love to eat sugarcane the most, and give as much as they eat!

After eating, you have to rest for a while. Everyone started to learn simple elephant language, pai is walking, sai is going to the left, and qua is going to the right. Learn to direct elephants, learn to use it now, and ride one person to take a shower.

Rather than saying it is a commander, it is better to say that people are familiar with the road. When they go to the middle of the river, they use a plant called Shampoo to wash the elephant's hair, face, ears and back. It is amazing that it will really foam when scrubbing!

When washing to the middle, let the elephant lie down so that the whole body can dive into the river and rush. According to the elephant trainer, elephants are very smart, spiritual, and quite sensitive animals.

If you have carefully paid attention to the circus performances outside, you will have wounds on sensitive ears, heads, etc., it is all thanks to the so-called artifacts of other unscrupulous elephant trainers, which are used to control and harm elephants.

When touching the seemingly thick skin, many people misunderstand it as a hard protective layer. In fact, they are extremely sensitive and can even feel it when they are bitten by mosquitoes, let alone a sharp and thick Bullhooks thorned on their body?
Chapter completed!