The so-called etiquette of eating in Korea

The internal structure of Korean restaurants can be divided into two types: using chairs and taking off shoes to get on the kang. When eating on the kang, men sit cross-legged and women stand on their right knees-this sitting method is only used when wearing Hanbok. Nowadays, Korean women don't wear hanbok at ordinary times, so just put their legs together and sit down. After sitting on a good dish, in a short time, the aunt in the restaurant will come to you with a tray. She will take out the tableware from the tray first, and then the food.

Koreans usually use flat-pointed chopsticks made of stainless steel. Both China and Japan have the habit of eating with rice bowls, but Koreans regard this behavior as irregular. And you can't touch the rice bowl with your mouth. A bowl with a round bottom and a lid sits on the table, and there is no handle for you to hold. Coupled with the heat transferred from the rice to the bowl, it is reasonable not to touch it. As for the bowl cover, you can take it off and put it on the table at will.

since you misbehave, your left hand must be obedient and honestly hidden under the table, and you must not "show your hand" on the table. The right hand must first pick up the spoon, drink a mouthful of soup from the pickle, then eat a mouthful of rice with the spoon, and then have another mouthful of soup and rice, and then you can eat anything at will. This is the order in which Koreans eat. Spoons are more important than chopsticks in the diet of Koreans. They are responsible for holding soup, fishing for vegetables in soup and loading rice. When not in use, they should be placed on rice bowls or other utensils. And chopsticks? It is only responsible for picking vegetables. No matter how you can't get the bean sprouts out of your soup bowl with a spoon, you can't use chopsticks. First of all, it is a matter of food ceremony, and secondly, soup may flow down the chopsticks to the table. When chopsticks are not holding vegetables, the traditional Korean way is to put them on the table in the right hand direction, with two chopsticks together, two-thirds on the table and one-third outside the table, which is for the convenience of picking them up and using them again.

Koreans are an emotional people. We should fully understand how they express their feelings through dinner, and at the same time, we must intellectually admit that it is an unsanitary "food gift".

Dining etiquette of Korean food

Korea is a country that attaches great importance to traditional etiquette, even at the table, there is a set of strict "rules". For example, pouring wine, South Korean boss Mr. Quan said: "If the two sides meet for the first time, one hand needs to hold the elbow of the other hand to pour wine for each other;" After the two parties are familiar with each other, they can pour wine for each other with one hand, but if the other party is an elder, they must hold the low end of the bottle with one hand to pour wine. In addition, there are some "precautions", such as:

● When dining with elders, the younger generation can only move chopsticks after the elders move chopsticks.

● Don't hold the spoon and chopsticks in your hand at the same time; Don't put spoons and chopsticks on the bowl; Don't eat and drink soup with a bowl (this is just the opposite of our tradition).

● Eat soup before eating other food; Don't make any noise when eating, and don't let spoons and chopsticks touch the bowl and make any noise.

●*** The food you enjoy should be put on your own plates before eating, and vinegar sauce and hot sauce should also be dipped in the plates.

● When you swallow bones or fishbones during meals, you should avoid others, quietly wrap them on paper and throw them away. Don't throw them directly on the table or on the ground.

● Don't eat too fast or too slowly, and keep pace with others. When dining with elders, wait until the elders put down their spoons and chopsticks before putting them down.

● After eating, put the spoon and chopsticks in the original position, and put the used napkins on the table one after another.