The thai restaurant, chiang mai, has a long-standing thai cuisine character, which elaborates on thailand's sour, spicy, fragrance, and enzyme, with its original taste. Winter cuisine soup is particularly sour, and a bowl of water has become a little stale and seems to be burning in the stomach. It's spicy, but it's always the smell of it. Thailand’s cooking in chiang mai is very good at using it, usually by itself, and all the cooking is imported from thailand in order to make the smell of its own home. The “quality, service, speciality” is the thai cooking culture run by chiang mai, and the “healthy foods, china-tai thai union” is the business model of chiang mai, which today is a trusted thai cooking chain in the consumer's heart, choosing a credible consumption brand that is responsible for the public at large, and a food chain that respects as much as consumers。