The internal structure of Chinese 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 bend their knees to stand up-this sitting method is only used when wearing Hanbok. Nowadays, Korean women don't wear hanbok at ordinary times, so they just put their legs together and sit down.
After you sit down, read the menu on the wall or the menu on the table and order good food. Soon, 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. Of course, some restaurants have already prepared tableware on the table. However, the shops that pay attention to it personally deliver it to their guests: chopsticks are dressed in paper clothes, and spoons cover their faces-round paper bags with the size of spoon heads are covered on them, and a pipe and a hat are painted on the paper-the elephant classes of the "two classes" of the former nobles in South Korea. At first, I felt fresh and collected it, but later I found that restaurants in several big cities in South Korea used this pattern, so I was not surprised.
Chopsticks and spoons are made of brass, in addition to wedding gifts and silver products for fear of murder. However, these two kinds of chopsticks are not common, and the common people all use stainless steel chopsticks with flat tips. Wooden chopsticks are disposable. According to my observation, most Koreans only use them when eating Japanese noodles and laver rice rolls. I haven't seen Koreans use bamboo chopsticks, ivory chopsticks, plastic chopsticks and so on. The handle of the spoon is long and the head is round and big, so I was afraid of hurting my mouth when I first started using it.
Both China and Japanese have the habit of eating with rice bowls, but Koreans regard this behavior as irregular. So you must remember that you can't touch the rice bowl on the table with your hands, and you can't touch the rice bowl with your mouth. Then you will notice that the rice bowl is made of stainless steel (when at home or in a fancy restaurant, it is made of ceramic), and the round bottom is "sitting" on the table with a cover, and there is no handle for your hand 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 you must hide it honestly under the table, and you must not "show your hand" on the table. Your right hand must first pick up the spoon, take a sip of soup from the kimchi (when there is no kimchi, it can be replaced by other soups), then eat a mouthful of rice with the spoon, then drink a mouthful of soup with the spoon, and then you can eat anything at will after eating a bite. This is the order in which Koreans eat.
In the above, you may notice that Koreans eat soup and eat with spoons. This is different from the eating habits of China and Japanese. Koreans using spoons and chopsticks at the same time is not a recent invention, but originated from ancient times. In the National Gongzhou Museum, I have seen iron spoons and chopsticks in the Baekje era placed together. In Korean, in addition to the words for spoon and chopsticks, two letters are also used to indicate that spoon and chopsticks are placed together.
Spoons are more important than chopsticks in Korean diet. They are responsible for holding soup, salvaging the dishes in the soup and serving rice. When not in use, they should be placed on rice bowls or other utensils. Chopsticks, on the other hand, are only responsible for holding 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, the soup may flow down the chopsticks to the table. When chopsticks are not holding vegetables, the traditional Korean practice 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-this is to facilitate picking them up and using them again. Koreans have no habit of using chopsticks racks. This practice, some people think that unless the surface of the table is wiped clean, it is unsanitary, so they put chopsticks on small dishes instead. Finally, when you have finished eating, you should still put the spoon and chopsticks in the original shape, beginning and ending.
People in China eat with chopsticks and drink soup with spoons. Koreans eat and drink soup with spoons and pick up vegetables with chopsticks. The Japanese eat and drink soup with chopsticks. Why are there no spoons in Japanese diet? An old Japanese man once told me: "Spoons only spread from China to the Korean peninsula, because there is a sea between the Korean peninsula and Japan, so spoons did not spread to Japan." Later, what I saw in "Travel Around the World Korea" (1995 edition) was this: It is said that in the past, when Japan ate with its hands, Koreans thought they were pitiful, so they taught the Japanese to use chopsticks, but not spoons. South Korea is a single nation, and the whole country is like a big family, which is embodied in the * * * food and dinner parties.
China people may not use public chopsticks and spoons at home, but when they eat in restaurants, they all use public tableware to put dishes in their bowls and plates. In addition to a meal, the Japanese are also like this. However, the situation in South Korea is different. Koreans use their own tableware to eat common soups and vegetables directly. Koreans are an emotional people. When they show their feelings through food, I think people should fully understand them.