Koreans

The main characteristics of Korean diet: high protein, many vegetables, preference for light food, avoidance of greasy food, and the taste is mainly cold and spicy. Koreans have regarded rice as their staple food since ancient times. Dishes are mainly stewed and grilled, and stir-frying is basically not used. Koreans like to eat noodles, beef, chicken and dog meat, but do not like to eat steamed buns, mutton and duck meat.

Korean people generally like to eat cold dishes. Cold vegetables are made by cutting the vegetables directly or blanching them in boiling water and adding seasonings. There are also dishes such as raw fish, fish and shrimp paste. Raw fish mix is ??made by cutting raw meat or fish into slices, adding seasonings and shredded radish, pears, etc., and then pouring vinegar or hot sauce on it.

Soup is also an essential part of the meal. It is usually cooked with various ingredients such as vegetables, wild vegetables, meat, miso, salt, and MSG.

Korean people love to eat chili peppers, and chili peppers are almost always included in home-cooked dishes. Koreans have the eating habit of eating four meals a day, arranged in the morning, noon, evening, and night. Koreans eat with spoons and chopsticks.

Everyone has his own rice bowl and soup bowl, and all other dishes are placed in the middle of the table for everyone to enjoy. Koreans are also very particular about the use of rice bowls, which are divided into men's, women's and children's. Koreans pay attention to frugality. Whether they are eating for themselves or entertaining the poor, they try to eat as much as possible.

Japanese

When it comes to food, not only Japanese-style meals with rice as the staple food and vegetables, fish and meat as non-staple food, but also Chinese meals in Western Europe are generally very popular. You can enjoy a wide variety of meals in Japan.

Japan is a country with abundant high-quality water resources and complete sanitation facilities, so tap water can be drunk anywhere in Japan.

Modern Japanese culture is even more colorful. The girls were learning traditional Japanese culture from ancient times, such as tea ceremony and flower arrangement, while also dancing disco. It is not unusual to see urban areas, ancient monasteries and high-rise buildings built next to each other. Therefore, modern Japanese culture is formed by combining ancient, emerging, Western and Eastern cultures.

Japanese people generally like to eat raw fish, so sushi covered with sashimi is the most popular food in Japan.

Japanese cuisine is very particular about maintaining the original taste of food, and does not advocate adding too many seasonings, and mainly focuses on light food.

They have very high requirements for the color and surface of the dishes. Not only do they use a variety of very exquisite containers to hold the food, but they also pay careful attention to the shape, arrangement and color matching of the food.

Looking at the exquisite Japanese dishes that look like landscape paintings, tourists who first come to Japan often cannot bear to destroy the beauty.

Thai

Whether spicy or milder, harmony is the guiding principle behind every dish. Thai cooking is essentially a combination of centuries-old Eastern and Western influences that form the unique Thai diet.

Thai cuisine is designed to suit everyone's appetites, depending on the chef, diners, occasion and location. Thai cooking originally reflected the characteristics of an aquatic lifestyle. Aquatic animals, plants and herbs are the main ingredients.

Avoid using large pieces of meat. Later influences led to the use of rather large pieces of meat in Thai cuisine as well.

Because of their Buddhist background, Thais avoid using meat from larger animals. Chunks of meat are minced and tossed with herbs and spices.

Thai traditional cooking methods are steaming, baking or grilling. Due to Chinese influence, frying, stir-frying and deep-frying methods were introduced. Since the 17th century, cooking methods have been influenced by Portuguese, Dutch, French and Japanese influences. In the late 17th century, Portuguese missionaries in South America introduced red peppers to Thai cuisine as they became accustomed to the taste.

Thais are very good at "Siam-Ise" foreign cooking methods and substituting some ingredients.

Ghee used in Indian diet was replaced by coconut oil, and coconut water replaced other dairy products. Less overpowering pure spices and more fresh herbs like lemongrass and galangal.

Finally, use fewer spices and more fresh herbs in Thai curry. It is generally known that Thai curry has a strong spiciness but lasts for a short time, while other curries, due to the strong spices, have a spiciness that lasts for a long time.

Thai food is not served in a certain order, but all at once, so that diners can enjoy the various flavors that complement and combine with each other.

A complete Thai meal should include a soup, a curry with condiments, fish and vegetables. Spiced salads can be substituted for curry dishes.

Soups can also be spicy, but curries should be replaced with non-spicy dishes. Each dish and the entire meal must harmonize in taste and texture.

Malays

Malaysia’s diverse society is also reflected in food and other aspects. Food from China, India, the West, and Malaysia’s native ethnic groups are brought together here, making a wide variety of delicacies available for you to choose from.

The main food of Malaysian people is rice, but noodles are also quite common. Chinese food ranges from street stalls to hotel Chinese restaurants, from snacks to expensive banquets. You can choose from them.

In terms of snacks, there are many types of snacks including Yong Tau Foo, Prawn Noodles, Fried Rice Noodles, Kale Noodles, Clear Soup Noodles, Pancakes, Hainanese Chicken Rice, Claypot Chicken Rice, Wonton Noodles, Hong Kong Dim Sum, Bak Kut Teh, Penang Spicy Salad, etc.

Malay food is mainly spicy. The more famous foods include nasi lemak, fragrant satay (chicken, beef and mutton skewers), Malay pastries, bamboo tube rice, turmeric rice, etc. .

Indian food is also mainly spicy, the most common ones being teh tarik and various pancakes. Other Indian foods include capati, tapai, tosei, etc. Indians are also famous for their banana rice.

In addition, there are also many Western restaurants and fast food restaurants in Malaysia. The favorite fast food restaurants among young people include KFC Chicken, McDonald's fast food restaurants, pizza houses, etc.

Burmese people in Myanmar

Burmese people in Myanmar like to eat coconut rice and glutinous rice with turmeric powder, shredded coconut and shrimp floss; they must eat one called "Yabi" with every meal Fish and shrimp paste; dishes like curry. The Kachin people in Myanmar like to eat animal meat. They are accustomed to roasting their food over fire, then sprinkle it with salt and eat it with their hands. The Karen people of Myanmar, both men and women, old and young, smoke pipes. Wine is a daily necessity. In any ceremony, people will drink wine to cheer up. Myanmar people generally like to eat Western food in the morning and Chinese food at lunch and dinner. They like to have condiments such as chili oil and chili sauce on the dining table. They are used to eating with a spoon and a soup plate per person, but they are not used to using bowls. The "tool" for eating is the right hand, which is dexterous and convenient for grabbing food. They are happy to eat together after the dishes are ready.

The Burmese people have the following characteristics in their eating habits:

Attention: they pay attention to the richness of the dishes, and they pay attention to the quality and small quantity of the dishes.

Taste: Generally, people don’t like too salty food and prefer sweet, sour and spicy food.

Staple food: Mainly rice, but also interested in dumplings, steamed dumplings, pies, scones, siomai, etc.

Non-staple food: Like to eat chicken, fish, shrimp, duck, eggs and various vegetables; like to use tomato sauce, shrimp soy sauce, chili oil, chili sauce and curry powder for seasoning.

Preparation method: Preference for dishes made with cooking methods such as roasting, deep-frying, stir-frying, pan-frying, roasting, sauce, and mixing.

Chinese food: I like Chinese Sichuan food.

Menu: I really appreciate the large platter, vegetarian chicken, Geely fish sticks, duck slices with ginger sprouts, fried stuffed prawns, fried crispy chicken, bangbang chicken, cream cauliflower, fried shrimp and other flavorful dishes.

Water and wine: They like to drink beer, soda, orange water, etc.; they have the habit of drinking coffee or hot tea after meals, but they like to drink strange-flavored tea (that is, tea mixed with soybean powder, dried shrimps, etc.) , shrimp soy sauce, minced onions, fried chili seeds, etc., stir and make a strange-flavored tea for drinking).

Fruits: Like bananas, coconuts, mangos, papayas, citrus, pineapples and other fruits; dry fruits like walnuts, etc.

Due to the diversity of ethnic groups within the territory, Yangon’s food and beverages also present all-encompassing characteristics, with the Shan, Bamar, Chinese and Indian influences being the most significant. Highlights of local food include fish, meat and vegetables cooked in curries and gourd soup. Burmese cuisine is characterized by being oily and salty but less spicy.