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Northern Thailand has inherited the culinary legacy of the once powerful Lan Na Kingdom, with ties to neighbouring Burma and the Chinese province of Yunnan. One noteworthy feature is the widespread use of tomatoes in curries and other cooked dishes – elsewhere in Thailand the tomato is usually seen as a salad vegetable.<br/><br/> Distinctive dishes include <i>khao soy</i> – a succulent noodle dish introduced by Muslim caravaneers from China. Wheat noodles are served in a chicken or beef broth with an accompaniment of chopped red onions, pickled cabbage, fresh lime and soy sauce. <i>Nam phrik ong</i> – minced pork with tomatoes and chillies, almost like a Bolognese sauce. Not to be missed is <i>kaeng hang lay</i> – curried pork with ginger and peanuts, often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage, made with <i>naem</i>, or preserved pork. Served with a tray of peanuts, fresh ginger and chilli peppers, Northerners consider this to be an ideal <i>kap klaem</i>, or accompaniment to drinks – usually whisky and soda with plenty of ice.<br/><br/> Visitors to Chiang Mai can sample local cuisine at a northern Khantoke dinner – elegantly served on a low table, usually to the accompaniment of traditional Lan Na dancing.

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