Most of the dishes in Southeast Asia are based on purely natural ingredients. On the one hand, it has preserved a distinctive food culture, but it is also influenced by Western countries and Chinese culture. Relative to Western food, the culture and art of Western dining is the most basic two points. The first is not to cause unpleasant things and inconvenience to your friends or waiters who are eating with you. Dining is used to show elegance and cultivation. In Southeast Asia, dining can be less elegant and more rustic than Western food. It's basically the food itself that brings the ambiance, not the actual effect in a more important setting.

Also, Western food is about dinner knives with various kitchen utensils. Southeast Asia may be influenced by Chinese culture. Most people eat with chopsticks, and some countries also use knives. There is not much difference between kitchenware and traditional Chinese kitchenware. The difference in kitchenware is caused by the food. Western food here mainly refers to continental cuisine. The key features of its food are elaborate counting, delicious flavor, focus on the rustic flavor of raw materials, comprehensive nutrition, and easy to eat. Very often, Chinese and Western food are reflected in the aroma of the food.

Southeast Asian cuisine should not be as beautiful and elegant as Western food in terms of modeling, but in terms of flavor can undoubtedly fill this gap. So Southeast Asian cuisine mainly refers to the flavor and aroma of the food. Thus, a variety of unique spices are used, and sauces give the food delicious flavors and smells!

There is a great degree of similarity with the art of Chinese dining culture. For example, in a relatively formal dining place, relies on the secondary distribution, and our country's customs and people exactly the same. Dining etiquette is pretty much the same as in China. To a large extent, this is mainly because they are heavily influenced by Chinese culture!

Most Chinese in Southeast Asian countries will use chopsticks and knives, while a small percentage still eat with their hands. Round tables are also common at the dinner table. Because of geographic and climatic differences, Southeast Asia's abundance of produce is not the same as China's in some places.

Chinese restaurants make good use of the characteristics of raw materials and apply state-of-the-art cooking methods to give food a richer expression. Southeast Asian cuisine is greatly influenced by Chinese restaurants in the application of raw materials, but has its own vernacular. Under the premise of the Chinese cuisine, local products are given full play to their advantages, and the application of sauces and seasonings gives the dishes a unique character. Southeast Asian cuisine under the premise of salty and delicious, highlighting the unique flavor of unique seasonings, mostly preferring sour and spicy flavors.

Indonesian Bali Roasted Suckling Pig Rice

Indonesia is a more Muslim country in the world, so few people eat pork. However, Bali is predominantly Hindu, and the local favorite is roasted suckling pig with rice, which is becoming more and more popular among tourists.

Traditionally, locals eat roast suckling pig rice only at wedding feasts or major celebrations, with skewers of roasted suckling pig rotating in a barbecue box outside, a must for each person. The fire crackles and the aroma abounds. Many of Bali's open-air restaurants serve roast pork rice, with Babi Guling Candra in Denpasar serving a popular "all-pork rice" dish containing pig's intestines and tongue for a unique flavor.

Indonesian Cold Noodles Bali

Warung Aneka Rasa in Seminyak has a simple interior and simple food, but has the best cold noodles and curry pickles. Eating at a restaurant with a large local crowd has always been the golden rule for finding good food in the provinces. Here, it's more than confirmed not to be false. Customers choose dishes from dozens of local specialties and then sit down together at a table to enjoy them.

One of the most popular is Chongqing's simple signature specialty, cold skin, seasoned with sweet pork sauce and consumed oil, tossed with vegetables and deep-fried with the meat of your choice. It's very well cooked and delicious with the right amount of chili.

Indonesian egg fried rice in Jakarta

Indonesian egg fried rice has simple ingredients, usually stir-fried with meat, shrimp, or fruits and vegetables mixed with rice. Although there are many local specialties, this everyday egg fried rice is known as a sample dish in Indonesia. What makes Indonesian egg fried rice better than other egg fried rice is the addition of a variety of spices, including tamarind, scutellaria, pepper and garlic, as well as shrimp paste and sweet pork sauce, making it irresistible. It's also available from roadside food stalls to upscale restaurants. The KwetiauAkangMuaraKarang Hotel in Jakarta takes its usual specialties to the next level with a rich crabstick-adorned egg scramble; other restaurants add beef liver, slices of fresh tuna, slices of goose, and ink, each with their own specialties. Most of the dishes in Southeast Asia are based on pure natural ingredients. On the one hand, it has preserved the distinctive food culture, but it is also influenced by Western countries and Chinese culture. As opposed to Western food, the culture and art of Western dining are the two most basic points. The first is not to cause unpleasant things and inconvenience to your friends or waiters who are eating with you. Dining is used to show elegance and cultivation. In Southeast Asia, dining can be less elegant and more rustic than Western food. It's basically the food itself that brings the ambiance, not the actual effect in a more important setting.

Also, Western food is about dinner knives with various kitchen utensils. Southeast Asia may be influenced by Chinese culture. Most people eat with chopsticks, and some countries also use knives. There is not much difference between kitchenware and traditional Chinese kitchenware. The difference in kitchenware is caused by the food. Western food here mainly refers to continental cuisine. The key features of its food are exquisite counting of things, delicious taste, focus on the rustic flavor of raw materials, comprehensive nutrition, and easy to eat. Very often, Chinese and Western food are reflected in the aroma of the food.

Southeast Asian cuisine should not be as beautiful and elegant as Western food in terms of shape, but it can undoubtedly fill this gap in terms of flavor. So Southeast Asian cuisine mainly refers to the flavor and aroma of the food. Thus, a variety of unique spices are used, and sauces give the food delicious flavors and smells!

There is a great degree of similarity with the art of Chinese dining culture. For example, in a relatively formal dining place, relies on the secondary distribution, and our country's customs and people exactly the same. Dining etiquette is pretty much the same as in China. To a large extent, this is mainly because they are heavily influenced by Chinese culture!

Most Chinese in Southeast Asian countries will use chopsticks and knives, while a small percentage still eat with their hands. Round tables are also common at the dinner table. Because of geographic and climatic differences, Southeast Asia's abundance of produce is not the same as China's in some places.

Chinese restaurants make good use of the characteristics of raw materials and apply state-of-the-art cooking methods to give food a richer expression. Southeast Asian cuisine is greatly influenced by Chinese restaurants in the application of raw materials, but has its own vernacular. Under the premise of the Chinese cuisine, local products are given full play to their advantages, and the application of sauces and seasonings gives the dishes a unique character. Southeast Asian cuisine under the premise of salty and delicious, highlighting the unique flavor of unique seasonings, mostly preferring sour and spicy flavors.

Indonesian Bali Roasted Suckling Pig Rice

Indonesia is a more Muslim country in the world, so few people eat pork. However, Bali is predominantly Hindu, and the local favorite is roasted suckling pig with rice, which is becoming more and more popular among tourists.

Traditionally, locals eat roast suckling pig rice only at wedding feasts or major celebrations, with skewers of roasted suckling pig rotating in a barbecue box outside, a must for each person. The fire crackles and the aroma abounds. Many of Bali's open-air restaurants serve roast pork rice, with Babi Guling Candra in Denpasar serving a popular "all-pork rice" dish containing pig's intestines and tongue for a unique flavor.

Indonesian Cold Noodles Bali

Warung Aneka Rasa Hotel in Seminyak has a simple interior and simple food, but has the best cold noodles and curry pickles. Eating at a restaurant with a large local crowd has always been the golden rule for finding food in the provinces. Here, it's more than confirmed not to be false. Customers choose dishes from dozens of local specialties and then sit down together at a table to enjoy them.

One of the most popular is Chongqing's simple signature specialty, cold skin, seasoned with sweet pork sauce and consumed oil, tossed with vegetables and deep-fried with the meat of your choice. It's very well cooked and delicious with the right amount of chili.

Indonesian egg fried rice in Jakarta

Indonesian egg fried rice has simple ingredients, usually stir-fried with meat, shrimp, or fruits and vegetables mixed with rice. Although there are many local specialties, this everyday egg fried rice is known as a sample dish in Indonesia. What makes Indonesian egg fried rice better than other egg fried rice is the addition of a variety of spices, including tamarind, scutellaria, pepper and garlic, as well as shrimp paste and sweet pork sauce, making it irresistible. It's also available from roadside food stalls to upscale restaurants. The KwetiauAkangMuaraKarang Hotel in Jakarta takes its usual specialties to the next level with a rich crabstick-adorned egg scramble; other restaurants add beef liver, slices of fresh tuna, slices of goose, and ink, each with their own specialties.