Look at my Greater China. Eight major cuisines plus some local specialties, all kinds of exquisite dishes are displayed. Behind every dish is the civilization history of a great country, which really makes the descendants of the dragon proud.
But I dare not underestimate the Japanese food culture. The cooking of a tempura can be studied for half a century, and the steaming of a mutton soup can see colorful skylight. What kind of craftsmanship is this? Reach the realm of food!
Let's sigh!
Throughout these years, how much of our culture has been slowly lost, while Japan and South Korea in East Asia have absorbed the essence of culture from us and transformed it into their own unique national culture.
The Dragon Boat Festival, South Korea's application for World Heritage, we are all shouting that the Dragon Boat Festival is ours, but you haven't seen how South Korea treats the Dragon Boat Festival from high-level to folk to ordinary people, how much they pay attention to the etiquette and diet of the Dragon Boat Festival, and how many of us seriously taste a zongzi on the Dragon Boat Festival? How many people carefully prepare for the Dragon Boat Festival sacrifice ceremony?
So, don't underestimate the Korean diet. They are really more than barbecues and pickles. Koreans have the spirit of absorbing the essence and being brave in innovation.
Look at my Greater China. Eight major cuisines plus some local specialties, all kinds of exquisite dishes are displayed. Behind every dish is the civilization history of a great country, which really makes the descendants of the dragon proud.
But I dare not underestimate the Japanese food culture. The cooking of a tempura can be studied for half a century, and the steaming of a mutton soup can see colorful skylight. What kind of craftsmanship is this? Reach the realm of food!
Let's sigh!
Throughout these years, how much of our culture has been slowly lost, while Japan and South Korea in East Asia have absorbed the essence of culture from us and transformed it into their own unique national culture.
The Dragon Boat Festival, South Korea's application for World Heritage, we are all shouting that the Dragon Boat Festival is ours, but you haven't seen how South Korea treats the Dragon Boat Festival from high-level to folk to ordinary people, how much they pay attention to the etiquette and diet of the Dragon Boat Festival, and how many of us seriously taste a zongzi on the Dragon Boat Festival? How many people carefully prepare for the Dragon Boat Festival sacrifice ceremony?
So, don't underestimate the Korean diet. They are really more than barbecues and pickles. Koreans have the spirit of absorbing the essence and being brave in innovation.
"Palace Diet" or "Palace Cuisine" is a Korean diet reflected in Daejang Geum, which is called the essence of Korean cuisine.
"fairy furnace"
Korean court cuisine has to mention the "fairy furnace". The "Fairy Furnace" is to cook the radish, take it out and cut it into filaments, mix it with seasoning and put it at the bottom of the hot pot, then put off the meat, put fish pancakes, liver pancakes, chiba pancakes, celery, mushrooms, carrots and eggs, then put walnuts, ginkgo, pine nuts and meatballs, and then put broth and charcoal fire to cook it on the table. Because of its unique cookware, rich ingredients and complex technology, it has been a very advanced diet since ancient times. It is rarely seen in ordinary Korean restaurants now, and can only be tasted in very advanced Ding Han restaurants.
Gold copper shabu-shabu is very similar to Beijing shabu-shabu, but the size is much smaller. All kinds of materials are wrapped around the cigarette holder, and ingredients of five colors, green, yellow, red, white and black, are placed one by one. After the ignition, add clear soup and it will soon boil. The waiter in Hanbok skillfully divided the soup into small bowls. The taste of soup is very elegant and fragrant, and the tastes of various ingredients are well combined and coordinated with each other.
10% off
Another representative of Korean court cuisine is Jiuzhe Sakamoto, which is a seasonal dish in summer court. This dish is also named after its utensils. Ten-fold Sakamoto is a kind of food box divided into nine compartments. Shredded and fried all kinds of vegetables, put them into eight compartments, then put round cakes in the middle compartment, and dip pine nuts in the small plate of cake roll to eat.
Koreans especially like the singular number 369, and nine, as the largest singular number, has a special meaning and is regarded as a number that brings good luck. So this octagonal lacquer box with a circle in the middle is called Jiuzhe Sakamoto, and now Jiuzhe Sakamoto basically refers to this kind of food. The eight ingredients generally include shredded pork, shredded eggs, shredded sea cucumbers and shredded vegetables. Because of its light taste and complicated preparation, it is generally used as an appetizer for important banquets.
When American writer Pearl Buck visited Korea, she got a 10% discount on Sakan. Among many dishes, Sakan with a 10% discount occupies the most central position. After opening the box, Ms. Pearl Buck was moved by the beautiful color of the food. She said, "I don't want to destroy this work of art."
Fried miscellaneous vegetables
The above two kinds of court dishes are difficult to make and expensive, so they have not entered the homes of ordinary people. However, there is a palace dish that has penetrated into every household, making people forget its identity as a palace dish. This is fried miscellaneous vegetables, which can be eaten at the roadside stall in Mingdong. Stir-fried miscellaneous vegetables are vegetables that mix vermicelli, shredded beef, mushrooms, shredded eggs and various vegetables. Because it is easy to make, the ingredients are close to the people, and it has flowed into the people for a long time, becoming a popular dish. It is said that this dish used to be dedicated to the king and won the official position because of its delicious taste.
Fried miscellaneous vegetables are delicious and rich in taste, which is very suitable for China people's appetite, so they are deeply loved by China tourists. There is a fried grocery stall in Myeongdong, and China tourists often appear.
Speaking of Korean food, many people may scoff and wonder where Korean food comes from. Actually, it's just a matter of taste. Everyone has a different definition of food. Some people think that Korean food tastes like wax, while others naturally think that Korean food is healthy and delicious, mainly depending on personal taste.
There are many stews and barbecues in Korean food, and there is no need for complicated skills. The cooking method of Korean food is not as complicated as that of Chinese food. The most common things are stews and barbecues, so what is often said in Korean dramas is "cooking and eating". The advantage of this cooking method is that it doesn't need many good knives and fireworks. Koreans often cut the ingredients very carefully when cooking. Anyone who is a little more careful can do it, cut everything, throw it into the pot and stew it with seasoning.
Nowadays, many young people cook by themselves when they live alone, and what novices like to try most is some "Korean" diets, because Korean diets don't have too high requirements for chefs' technical level, and they are the easiest to succeed, but they are hard to fail, which is completely opposite to Chinese food.
A Korean miso soup, as long as you don't put the wrong seasoning, the taste of ten people is basically the same, but I'm afraid the shredded potatoes in a Chinese meal will be stumped in this process of shredding potatoes.
In Korean dramas, in order to show the chef's level, the chef's sincerity, the materials used by the chef, the chef's keen taste and so on are often repeatedly emphasized. Because the truth behind this is that Korean chefs really don't have any cooking skills like knife and fire.
One thing that is special about Korean food is that it can't be said to be greasy, but it can't be said to be light. Koreans rarely put oil in their cooking, except for meat, and you can hardly see oil flowers. However, Koreans like to put Chili peppers, even when cooking soup. Korean spicy soup is as famous as clear soup.
Korean Chili sauce is not simply spicy, but a spicy sauce mixed with sweetness and even alcohol. In Korean cuisine, spicy sauce is used for bibimbap, noodles, dipping sauce, soup and so on.
In terms of oil intake, Korean food is really light, but the taste of Korean food is generally heavy, especially spicy and salty. So Korean food is a light and heavy diet.
Similar to Japan, raw food culture prevails in South Korea. Although it is not an island country, South Korea, which is surrounded by the sea on three sides, is rich in seafood resources, so it has developed the habit of eating raw and fierce seafood since ancient times. Not only that, South Korea has gradually expanded its raw food culture, and there are many raw foods in South Korea.
Koreans eat seafood, similar to the Japanese, and often emphasize the so-called original flavor, making seafood into sashimi to eat. But Korean sashimi is different from Japanese sashimi, not mustard and mustard paste, but Korean hot sauce. Moreover, Korean sashimi is generally wrapped in vegetables such as perilla leaves and sesame leaves.
In addition to all kinds of seafood, there are raw pheasants in Jeju Island, South Korea. The most famous raw meat dishes in South Korea are Korean raw beef and live octopus. Raw beef is to cut Han Niu into filaments for seasoning, which is not acceptable to everyone. Even more frightening is the live octopus, which needs little special treatment and can be eaten directly. Every year, many people in Korea suffocate because of eating live octopus.
Due to the long-standing relationship between the Korean Peninsula and the Central Plains, a large number of foods from China have been influenced by the Central Plains in all aspects. Many Korean foods also come from China, such as kimchi, which is considered as a national quintessence by Koreans, and Zhajiang noodles, which are very popular now.
In the Tang Dynasty, after Goguryeo colluded with Silla and perished, the Tang Dynasty set up a county on the peninsula, and later demoted Xue to Anton Duhu. Soldiers accompanying Kenan province brought the method of pickling food in their hometown to the peninsula, the birthplace of kimchi. During the Ming and Qing Dynasties, Chinese cabbage and pepper were also introduced into the peninsula from China, which eventually formed today's kimchi.
Zhajiang Noodles was brought by Shandong soldiers stationed on the peninsula in the late Qing Dynasty. At that time, there were a large number of China people living on the peninsula, and China food was very popular. Later, the number of China people on the peninsula dropped sharply, but many food cultures survived. Korean Chinese food such as Zhajiang Noodles has long been localized, which is completely different from Chinese food. Even many Koreans don't know that there is a slag river in China.
Korean characteristics, mixed chaos, chaotic cooking, wrapping the peninsula adjacent to the northeast. Northeast cuisine is full of weight and stew is famous. However, Korean cuisine is influenced by it and likes to cook indiscriminately, which is still carried forward today.
Koreans love to drink soup, but most of the soups in Korea are less with many ingredients, and soup is sometimes a main course in Korea. Many people only drink beef soup or miso soup when they eat, which may be why Koreans add all kinds of strange ingredients to the soup. In order to avoid the smell of cooking, many Korean soups should add pepper or perilla.
When eating, Koreans like to mix and match all kinds of food. Bibimbap is actually a microcosm of Korean food, not in the process of cooking, but when eating.
When it comes to promiscuity, we can't help but mention South Korea's "foreskin culture". When Koreans eat, they often prepare perilla leaves, lettuce leaves, sesame leaves and the like, wrap all kinds of foods in them and eat them all at once, which is a bit like jiaozi, a northeastern dish.
While paying great attention to health, various unhealthy diets have also been influenced by the theory of traditional Chinese medicine. Korean diet pays great attention to the balance of nutrition. For example, Koreans believe that eating five-color food at every meal is healthy. Many traditional diets in Korea will add various medicinal materials, such as the famous ginseng chicken soup. Of course, Korean complementary food has exaggerated elements. For example, Korean scholars believe that kimchi is effective in treating cancer.
Although the Korean diet pays great attention to health-preserving methods such as food supplement, the eating habits of Koreans are really unhealthy, such as the intake of high-salt foods such as miso soup and kimchi. In addition, Koreans like to eat hot food and drink ice water while eating hot food, which is very harmful to the stomach and esophagus, but Koreans think that food is delicious only in this way.
At present, China, France and Turkey are considered by the international mainstream as the three major food kingdoms in the world, while Japanese food, Thai food and Indian food are also very popular overseas, while Korean food has little influence. Maybe Korean food is really strange to most people in China, so I don't think there is anything delicious in Korea.
Weihai, where I live, is the nearest city in China. Many Koreans work and live here, and there are Korean dishes on the streets.
Generally speaking, there are two main Korean dishes in Weihai, one is Korean, and the other is Korean in China. No matter Koreans or Koreans in China, the pickles and sauces in their stores are all made by themselves, and their tastes are slightly different, which is their own secret recipe. Moreover, the hygiene in the shop is not bad, and the living habits are similar. There is a special hot kang for cross-legged.
If you only order a spicy fried rice cake, it will be accompanied by matching side dishes, usually spicy cabbage and kelp. Some barbecue restaurants have a lot of side dishes, and there are 6~7 kinds at the meeting. I feel that vegetables can be made into kimchi, and the side dishes are generally free and can be replaced with new ones.
Korean food can't be separated from hot sauce, and the spicy degree is not too high. Many peppers are used in bibimbap, spicy fried rice cakes and team pots. Korean food in Weihai is heavier than local Korean food, and it also adapts to China's taste.
When it comes to eating, no country can compare with China, so people in China feel that they have nothing to eat abroad. Although South Korea is a close neighbor, there are still differences after all. Many people even say that eating in Korea is like entering a temple. The implication is that there is little oil and water. Indeed, the diet in Korea is mainly light, but this does not mean that there is no food in Korea. Everyone knows that kimchi in Korea is very famous. Kimchi is the first food in Korea. It is nutritious, delicious and beautiful. It is a dish that Koreans can't live without. In addition to kimchi, Koreans can't live without hot sauce, which is found in kimchi, barbecue, noodles and seafood. Lettuce and cucumber dipped in hot sauce is a dish. It can be said that one of the characteristics of Korean food is spicy. This kind of spicy food is different from that in China. China's spicy food is fragrant, salty and spicy, while Korean's is sweet and dry. I don't feel it when I eat it, but it makes people gasp when I swallow it. There is a snack in Korea, which is similar to China's Niangao. It is cylindrical, long and cut into small pieces. Put it in a frying pan and mix with red hot sauce. It is fried and eaten. Many restaurants have this snack. Pancakes are also famous Korean food, but they are thicker than those in China. It often contains shredded squid and the like, and it is mostly the size of a palm, so it is easy to roll up. There is also a pancake made of potato flour, which needs to be dipped in seasoning and tastes good. And China's rice is similar, there are jiaozi, mostly fried dumplings, steamed dumplings, steamed buns, but they are all sweet fillings, just like thick-skinned bean buns. Korean cold noodles must have been heard of. There is a thin noodle in the iced sweet and sour soup with two boiled eggs and two pears or radishes on it, which is very delicious. The cold noodles are mainly Pyongyang cold noodles made of buckwheat noodles and Xianxing cold noodles made of potatoes. Eating methods can also be divided into soup and Chili sauce, and the taste is very smooth. It's so cool to sit cross-legged and have a bowl of cold noodles in hot summer! Koreans usually eat barbecue when they invite guests to dinner, that is, they marinate beef or steak with seasoning and roast it on an iron plate. Garlic, hot sauce, lettuce leaves and pickles are naturally indispensable. There are a few more seafood in the advanced class, and the meat is wrapped in lettuce leaves, which tastes very good. There is also a hot pot, similar to Japanese hot pot, which is actually a wok. Put meat slices, onions, Flammulina velutipes, etc. In the pot, add soy sauce, fry them and dip them in seasoning. It tastes a little sweet, but if you eat too much, you will be a little tired. Koreans don't like greasy food, so when the meat in the pot oozes oil, they use paper towels to suck it. Once, a friend invited me to eat steak soup. I think it must be delicious. At first glance, there are several rows in the casserole alone, and some chopped green onion is sprinkled in the clear soup, which tastes very weak. They have skimmed the oil! I have to eat kimchi for dinner. Bibimbap is also a representative food in Korea, that is, white rice is put in a big bowl made of stone, and the bowl is hot. Add meat, eggs, bean sprouts and other dishes, add Chili sauce and mix well to serve. The taste is not very good, but it is crisp and fragrant. Koreans are very particular about nourishing, and they should eat ginseng chicken soup in dog days. Ginseng chicken soup is stewed with chicken and glutinous rice, ginseng and jujube. Until cooked, dip in salt and eat. It is said to be very nutritious. Speaking of soup, there is beef soup made of beef bones, which is delicious. Although I don't like Korean food very much, I like their various tableware. It is said that Korean restaurants are influenced by the lifestyle of ancient palaces and pay more attention to form and tableware. What impressed me most were stainless steel chopsticks and small bowls with lids. Chopsticks are shorter than wooden chopsticks in China. They are heavy in your hands, engraved with exquisite patterns of various colors. It hurts when you accidentally fall down while eating. When I first arrived in Korea, I thought those small stainless steel bowls with lids were hand stoves. It took me a long time to find rice in them. Perhaps because there are too many pickles, there are many kinds of containers for kimchi, such as square, round, multi-layer, single-layer, plastic and ceramic ... What surprises me most is that they often use scissors when eating. This pair of scissors cuts long noodles when eating cold noodles, pickles when eating pickles and barbecues when eating barbecues. In short, it plays a very important role in dining. In Korean restaurants, people usually take off their shoes and eat cross-legged on the kang. The room is small and the table is short. If there are many people at the banquet, the walls of these small rooms can be pulled up like shutters, and the required space can be changed and adjusted at any time, which is very convenient. Guests usually sit on both sides of a square table, and the table can be spelled as long as the room is long, which reminds me of the scene where kindergarten children sit in rows and share fruit. Korea is also a polite country. Eating is easier said than done, but drinking is different. When they propose a toast to others, they hold their glasses, hand them to each other, pour half a glass of wine, and the toasted person turns around, turns his back, looks up and drinks, and then retaliates. It's fun to give people the back of their heads when drinking.
First of all, thank you very much for answering this question here. Let me take you into this question. Now let's discuss it together.
Look at my Greater China. Eight major cuisines plus some local specialties, all kinds of exquisite dishes are displayed. Behind every dish is the civilization history of a great country, which really makes the descendants of the dragon proud.
But I dare not underestimate the Japanese food culture. The cooking of a tempura can be studied for half a century, and the steaming of a mutton soup can see colorful skylight. What kind of craftsmanship is this? Reach the realm of food!
Let's sigh!
Throughout these years, how much of our culture has been slowly lost, while Japan and South Korea in East Asia have absorbed the essence of culture from us and transformed it into their own unique national culture.
The Dragon Boat Festival, South Korea's application for World Heritage, we are all shouting that the Dragon Boat Festival is ours, but you haven't seen how South Korea treats the Dragon Boat Festival from high-level to folk to ordinary people, how much they pay attention to the etiquette and diet of the Dragon Boat Festival, and how many of us seriously taste a zongzi on the Dragon Boat Festival? How many people carefully prepare for the Dragon Boat Festival sacrifice ceremony?
So, don't underestimate the Korean diet. They are really more than barbecues and pickles. Koreans have the spirit of absorbing the essence and being brave in innovation.
"Palace Diet" or "Palace Cuisine" is a Korean diet reflected in Daejang Geum, which is called the essence of Korean cuisine.
"fairy furnace"
Korean court cuisine has to mention the "fairy furnace". The "Fairy Furnace" is to cook the radish, take it out and cut it into filaments, mix it with seasoning and put it at the bottom of the hot pot, then put off the meat, put fish pancakes, liver pancakes, chiba pancakes, celery, mushrooms, carrots and eggs, then put walnuts, ginkgo, pine nuts and meatballs, and then put broth and charcoal fire to cook it on the table. Because of its unique cookware, rich ingredients and complex technology, it has been a very advanced diet since ancient times. It is rarely seen in ordinary Korean restaurants now, and can only be tasted in very advanced Ding Han restaurants.
Gold copper shabu-shabu is very similar to Beijing shabu-shabu, but the size is much smaller. All kinds of materials are wrapped around the cigarette holder, and ingredients of five colors, green, yellow, red, white and black, are placed one by one. After the ignition, add the clear soup and it will soon boil. The waiter in Hanbok skillfully divided the soup into small bowls. The taste of soup is very elegant and fragrant, and the tastes of various ingredients are well combined and coordinated with each other.
10% off
Another representative of Korean court cuisine is Jiuzhe Sakamoto, which is a seasonal dish in summer court. This dish is also named after its utensils. Ten-fold Sakamoto is a kind of food box divided into nine compartments. Shredded and fried all kinds of vegetables, put them into eight compartments, then put round cakes in the middle compartment, and dip pine nuts in the small plate of cake roll to eat.
Koreans especially like the singular number 369, and nine, as the largest singular number, has a special meaning and is regarded as a number that brings good luck. So this octagonal lacquer box with a circle in the middle is called Jiuzhe Sakamoto, and now Jiuzhe Sakamoto basically refers to this kind of food. The eight ingredients generally include shredded pork, shredded eggs, shredded sea cucumbers and shredded vegetables. Because of its light taste and complicated preparation, it is generally used as an appetizer for important banquets.
When American writer Pearl Buck visited Korea, she got a 10% discount on Sakan. Among many dishes, Sakan with a 10% discount occupies the most central position. After opening the box, Ms. Pearl Buck was moved by the beautiful color of the food. She said, "I don't want to destroy this work of art."
Fried miscellaneous vegetables
The above two kinds of court dishes are difficult to make and expensive, so they have not entered the homes of ordinary people. However, there is a palace dish that has penetrated into every household, making people forget its identity as a palace dish. This is fried miscellaneous vegetables, which can be eaten at the roadside stall in Mingdong. Stir-fried miscellaneous vegetables are vegetables that mix vermicelli, shredded beef, mushrooms, shredded eggs and various vegetables. Because it is easy to make, the ingredients are close to the people, and it has flowed into the people for a long time, becoming a popular dish. It is said that this dish used to be dedicated to the king and won the official position because of its delicious taste.
Fried miscellaneous vegetables are delicious and rich in taste, which is very suitable for China people's appetite, so they are deeply loved by China tourists. There is a fried grocery stall in Myeongdong, and China tourists often appear.
Meanwhile, I hope you like my sharing. If you have a better answer to this question, please share your comments and discuss this topic with me.
Finally, here I am. I wish you all a happy life, good health, a prosperous family and everything, a big fortune every year and a prosperous business. Thank you!
Although I have never been to Korea in person, their diet in Korean dramas is very particular, which can be described as delicious. They all use small containers to hold food, and the dishes are exquisite. There are many dishes and vegetables, but the quantity is very small. Among them, rice and vegetable soup are essential on the table. From their dining table, we can see their pursuit and love for exquisite life.
I am a Korean student and have been in Korea for 7 years. Over the years, most of them have tasted it, not to mention eating all kinds of delicious Korean food.
South Korea is also a country surrounded by the sea on three sides, and seafood is naturally indispensable. Busan, where I live for a long time, is the southernmost port city in Korea, not to mention seafood. There are countless sashimi and seafood pots here. Let me introduce some delicious food I have eaten and recorded on my mobile phone. Korean food is free, and you can make it up without money. )
Seafood pot This is the seafood pot eaten in Gyeongsangnam-do. Mainly crabs and Zhang Yu, and there are many dishes. It tastes a little spicy, but it tastes particularly fresh.
This is another seafood pot that is not spicy. It is mainly made of Zhang Yu, shellfish and abalone. This is the freshest one I have ever eaten, and it completely retains the original flavor of seafood. Recommended!
Outdoor barbecue
Roasted large intestine, some friends may not accept food such as viscera and large intestine, but I still like it very much. If the large intestine is fried crispy, it is not greasy to eat it wrapped in lettuce leaves or perilla leaves.
This is roast lamb chops, the meat is fresh and tender, the roast is crisp outside and tender inside, with the sauce specially prepared by the store, so I can't stop!
A super traditional Korean barbecue restaurant, the barbecue is delicious, but after eating the barbecue once, the clothes taste unbearable and the barbecue taste is too strong. Although there is a spray that takes out the smell, it still can't cover up the barbecue smell.
Korean trotters are divided into original flavor, garlic flavor and sauce flavor. People who like to eat pig's trotters must not miss it. Usually pig's trotters will be served with seaweed soup, which is a perfect match.
To go to Korea, fried chicken is a must-eat food. Fried chicken is not only served with beer, but also with coke. When having dinner with friends, we often choose fried chicken and barbecue.
There are many photos of nothing in the mobile phone, so I won't list them here. Although there are more kinds of food in Korea than in China, each country has its own characteristics. I am still keen on Korean food.
My thoughts on Korean food are as follows.
First, although I have never been to Korean goods, I have eaten a lot of Korean food. Generally speaking, I think Korean food is relatively simple, with fewer cooking methods and fewer kinds than China.
Second, kimchi is a standard food in Korea. No matter what staple food you eat, it should be accompanied by kimchi. I feel uncomfortable if I eat too much kimchi. This is my view on Korean food.
The above is my sharing, and I hope it will help everyone.
Kimchi is the most famous. The so-called kimchi, the focus is on the word bubble, bubble what? With what? How to soak?
In China, there is also a place that likes to eat pickles, and that is Qiandongnan Prefecture, Guizhou Province. Qiandongnan Prefecture is famous for its sour soup fish, but except for sour soup fish, many of their delicacies are sour, so that people in Qiandongnan Prefecture are sour and can stand the sour taste. They like to put all kinds of vegetables in jars, pickle them with salt and ferment them with white wine. The result will be very sour and refreshing. Even their peppers are sour when they are fermented.
Friends who have never been to Korea can learn and experience it for themselves here. It tastes great! ! !