I. Similarities:

The Chinese diet, since the pre-Qin Dynasty, has been based on grains, with less meat and more grain, supplemented by vegetables and vegetables, which is the typical meal structure. Korea's climate and soil is very suitable for the development of agriculture, as early as after the Neolithic era began the cultivation of miscellaneous grains, and popularized the cultivation of rice, therefore, grains are also the center of the Korean food culture, which can be seen to grain-based food this aspect of the two countries are the same.

Second, the differences:

1, Korea is "rice culture" China is "food culture". In Korea, when ordering a dish, order a dish (mainly soup, all dishes), then generally free to provide small dishes. But in China when ordering, there is no free small dishes like in Korea, to order a variety of dishes.

2. The speed of eating is also different. Chinese people basically have a slow nature, as well as like to talk while eating, so generally Chinese people eat slower ", but in Korea there is a "fast fast" culture. Already the fast-fast culture soaks into the daily biochemistry, so the speed of eating is also fast. Also when eating, Chinese people eat with both sides conversing together, but in Korea don't like to talk while eating. It is thought to be impolite. But nowadays, young Koreans also like to eat together with conversation.

3. Both Korea and China use chopsticks, but they look different. In China, we often eat large fish, so it's easy to pick out the spines, so the tips of the chopsticks are rounded. In Korea, however, the fish is often thin and delicate, so the tips of the chopsticks are more pointed and shorter in order to make it easier to pick out the fish.

4, Korea loves coffee but China loves tea. Now in Korea there are many cafes even in the center of the city from touching a coffee shop to another coffee shop less than a hundred meters. Nowadays, young people in Korea love coffee more and more.

But China is the country of tea. Chinese people drink tea instead of water when they eat, and they often drink tea after they put tea next to the driver's seat.

Extended information:

The richness of China's food culture period, attributed to the Han Dynasty, the exchange of Chinese and Western (Western) food culture, the introduction of pomegranates, sesame seeds, grapes, walnuts (i.e., walnuts), watermelon, melon, cucumber, spinach, carrots, fennel, celery, beans, lentils, alfalfa (mainly used for horse food), lettuce, green onions, garlic, but also imported some cooking methods, such as deep-fried cakes, cake, sesame cake that is, also known as stove copra.

Liu An, King of Huainan, invented tofu, so that the nutrients of beans can be digested, inexpensive, can make many kinds of dishes, in 1960, Henan Mixian found in the Han tomb of the large portrait stone on the stone carving of the tofu workshop.

Vegetable oil was also invented in the Eastern Han Dynasty. Until then animal oils were used, called tallow, and animal oils with horns were called grease, and those without horns, such as dogs, were called paste. The fat is harder, the paste is thinner and softer, the vegetable oils are almond oil, nesi oil, hemp oil, but it is very rare, after the North and South Dynasties the varieties of vegetable oils increase and the price is cheaper.