Vietnamese by China, France and other countries of Southeast Asia can be a perfect blend of food culture in these countries, who can make their own sui generis characteristics, it is commendable. Vietnamese food from China, Yin and Yang Cheng reconcile the food culture, cooking focus on fresh flavor to steamed, boiled, grilled, cold as much. Heat the pan fry are small, generally considered to be more “lit” fried or grilled dishes, and more will be accompanied with fresh lettuce, mint, vegetables, basil, cucumber and so on. With consumption of leafy vegetables can be eaten raw in order to achieve to oil “under fire” effect. Vietnamese cuisine, the most memorable means sucking, tongue commendable, streets and lanes of the pool than the pool of local snacks, such as Vietnam, spring rolls, sugarcane shrimp, Vietnamese barbecue pork rice rolls and roll, beef noodles, will be memorable infinite, popular.