泰国菜的特点取决于烹饪者、为谁烹饪、在什么场合以及在哪里烹饪，以适应各种口味。最初，泰式烹饪反映了水生生活方式的特点。水生动物、植物和草药是主要成分。大块的肉被避开了。随后的影响在泰国菜谱中引入了大块的使用。
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