Koreans take rice as the staple food in their daily diet, and meat, beans, seafood, kimchi, soup and so on are complementary foods. Among them, soup and kimchi are essential in daily diet. Although the same raw materials may be used, the taste of these complementary foods often varies from cooking to cooking.

Koreans are very particular about food, and there is a saying that "food is one of Five Blessingg". Korean cuisine is characterized by "five flavors and five colors", that is, it consists of five colors: sweet, sour, bitter, spicy, salty, red, white, black, green and yellow. The daily diet of Koreans is rice, kimchi, miso, Chili sauce, kimchi, Bazhen cuisine and miso soup. The main ingredients of Bazhen cuisine are mung bean sprouts, soybean sprouts, tofu, dried tofu, vermicelli, Toona sinensis stem, Tibetan cuisine and mushrooms.

Koreans especially like to eat Chili. Chili noodles and Chili sauce are usually essential seasonings. This is related to the cold and humid climate in Korea, and the cultivation of rice needs cold and moisture, just as kimchi is a necessary non-staple food with Korean national characteristics in winter. On June 5438+0 1 every year, Chinese cabbage and Rachel are washed and dried, and various seasonings such as pepper, garlic, onion and seafood are added, covered with vats and sealed for half a month to 1 month. Every housewife has a unique craft and secret recipe for pickling kimchi, so every kimchi tastes different.

Koreans like beef, chicken and fish, but they don't like mutton, ducks and greasy food. Dog meat is one of their favorite meats.

There are many springs in Korea, which are clean, cool and sweet, because two Koreans generally don't drink tea or boiled water.

Koreans are used to eating at low tables, which are filled with rice bowls, soup bowls, saucers and dishes with side dishes. Chopsticks and spoons are also used for eating.

South Korea's famous local dishes mainly include: all kinds of sashimi, stinky fish in Mokpo, stewed suckling pig in Gwangju, roast beef, raw mixed tripe (that is, tripe), ginseng chicken and fairy furnace (that is, Yuekouzi soup, similar to China's hot pot).

Korean diet can not be separated from crisp products, there are many kinds, mainly kimchi and pickled fish.

Koreans love soup. Soup is an important part of Korean diet, and it is indispensable when you eat it. There are many kinds, mainly sauce soup and dog soup.

Koreans often eat desserts, cakes and pasta, mainly maltose, nectar, cakes, steamed cakes, fried cakes, fried cakes and cold noodles.

The daily drinks of Koreans include alcohol and soft drinks. Sanhai liquor is a kind of turbid liquor, and its history can be traced back to Silla, Baekje and Koguryo periods. Because it is brewed by farmers themselves, it is commonly known as agricultural wine, mixed with clear honey, but with low alcohol content, cool and delicious; In addition, there are sake with long shelf life and sweet wine suitable for winter brewing. Soft drinks mainly include folk-made scented tea and persimmon juice. The former has the same name as the scented tea in China, but it has nothing to do with its essence. The latter is mostly drunk on New Year's Day.