The food culture of Southeast Asia is y influenced by the West, but the cuisine of Southeast Asia is based on natural food, on the one hand, also maintains its own unique food culture.　　Southeast Asian cuisine is mostly based on natural edible plants as raw materials, cooking excellent dishes with excellent flavor, aroma and taste. For example, Vietnamese cuisine is known as beauty and health dishes. New Malaysia, Thailand, Indonesia and other countries dishes are more with the local abundance of rich coconut, lemongrass, cinnamon, cardamom, cloves and other spices for the ingredients, so that its dishes rich color and flavor, unique flavor.　　Southeast Asian cuisine can be said to be a kind of cuisine heavily influenced by the East and the West. Due to historical reasons, it has long been influenced by the cultures of France, Holland, Spain and other countries, on the other hand, due to the large number of Chinese people living in the area, it has been influenced by Chinese food culture, so it has formed a unique and charming Southeast Asian food culture that combines the cultures of the East and the West and the local customs into a whole.　　As the saying goes: no chicken no feast. Restaurants, hotels cooking out a variety of chicken dishes have more than a hundred kinds. One of the "Southeast Asian style restaurant" curry chicken is quite famous. Now boasts of specializing in curry-flavored food restaurants, no less than a dozen, supplying a variety of Southern food restaurants are not a few, to curry as the representative of Southeast Asia's diet to our country's influence on the food industry, which can be seen.　　According to the information proved: "Curry word originated from the Tamil language, meaning with spicy spices made of condiments. Curry originated in India. The original Indian people regard the cow as a god, naturally do not dare to eat. So the Indians changed to eat mutton, however, mutton has a stench, not good to use. It is said that Shakyamuni taught people to use spicy plant branches, leaves, peels and so on, pounded into condiments, and lamb with cooking to drive away the stink. This is the beginning of curry. In fact, as early as two and a half thousand years ago, from the time of Mohenjo-Daro culture, curry has become a valuable seasoning of the Indian people. They treasured the curry in a box, drew a table in Sanskrit, and prepared it according to the ratio on the table. Later, the East India Company brought curry back to England for Britain. In the eighteenth century, London "Croesus Boulware Company made easy to carry curry powder for sale, and it was very popular.　　Curry is made from black pepper, chili pepper, ginger, cinnamon, cardamom, coriander, fennel, mustard seed, star anise, chili pepper, garlic and other ingredients.　　As a Southeast Asian countries on curry food is representative of ten, it can be said that ten countries curry, the flavor is not the same. Singapore curry, mainly sour and spicy; Malaysian curry heavy coconut; Sumatra's "black cow, color black juice thick; India's curry is divided into slightly spicy old horse, Matasi, East India's spicy and North India's spicy; Pakistan's spiciness is moderate; Ceylon curry is not spicy; Malacca's taste of pungent with a bit of "bet flavor, not great! Malacca's flavor is spicy with a bit of "bet flavor", not very suitable for Chinese people's taste, but some foreigners who are accustomed to eating will point out this dish; the sweet and sour written on the menu is Burmese curry. Curry from ten countries has different flavors, but all of them are interesting and fresh. In Southeast Asian cuisine, special attention has been paid to bringing together Eastern and Western practices to formulate dishes suitable for local dietary habits, making them more local characteristics. Such as Cambodia's "Queen's Chicken" can be used as a dish, but also for Western food; Thailand's "five flavors of fish, Indonesia's" coconut steak, Thailand's "Chao Phraya crab, Singapore's" young master shrimp brand and other dishes, both Western practices and Chinese practices, but also the features. Chinese practices, but without losing its unique flavor of Southeast Asia.