Since the pre-Qin period, China people's diet has been dominated by whole grains, with less meat and more food, supplemented by vegetables. This is a typical dietary structure. Korea's climate and soil are very suitable for developing agriculture. As early as the Neolithic Age, miscellaneous grains were planted and rice was popularized. Therefore, food is also the center of Korean food culture, which shows that the two countries are consistent in taking food as their staple food.

Second, the difference:

1, South Korea is a "rice culture" and China is a "food culture". When ordering food in Korea, if you order a dish (main soup, whole meal), side dishes are usually provided free of charge. But when ordering food in China, there are no free side dishes like those in Korea, and you can order all kinds of dishes.

2. The speed of eating is different. People in China are basically slow, and they like to talk while eating, so people in China generally eat slowly, but South Korea has a "fast" culture. The fast-growing culture is saturated with daily biochemistry, so it eats fast. Also, when eating, people in China talk about eating together, but they don't like talking while eating in Korea. It is impolite to think so. But now young people in Korea also like to chat and eat together.

Both Korea and China use chopsticks, but they look different. Because the fish often eaten in China is relatively large, it is easy to remove the fishbone, so the tips of chopsticks are round. However, the fishbones that are often eaten in Korea are thin and thin. In order to take out the fishbones conveniently, the chopsticks tips look sharp and short.

South Korea likes coffee, but China likes tea. There are many coffee shops in Korea now, even in the city center. It is less than 100 meters from one coffee shop to another. Nowadays, young people in Korea like drinking coffee more and more. ?

However, China is a country of tea. In China, people drink tea instead of water when eating, and parking drivers often put tea next to the driver's seat before drinking tea.

Extended data:

The rich period of China's food culture is attributed to the exchange of food culture between China and the West (Western Regions) in the Han Dynasty. Pomegranate, sesame, grapes, walnuts (namely walnuts), watermelons, melons, cucumbers, spinach, carrots, fennel, celery, lentils, alfalfa (mainly used for horse food), lettuce, green onions and garlic were introduced, and some cooking methods, such as frying oil, were also introduced.

Liu An, the king of Huainan, invented tofu, which made the nutrition of beans easy to digest, with good quality and low price, and made many kinds of dishes. The stone carving of Tofu Workshop was found on the large relief stone of the Han Tomb found in Mi County, Henan Province on 1960.

Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was called grease, horned animal oil was called grease, and hornless animal oil was called ointment. Fat hard, paste thin, soft. Vegetable oils include almond oil, shea butter and sesame oil, but they are rare. After the Northern and Southern Dynasties, the variety of vegetable oil increased and the price was cheap.