Jiujieban//This dish has never been seen in Korean restaurants that China has been to overseas, and it is an appetizer when eating a full Korean set meal in a high-end restaurant. As shown in the figure below, in a large wooden food box, eight small dishes around are surrounded by a small dish in the middle, and in the middle is a small cake made of rice flour. The dumpling skin is as thin as cicada's wings and almost transparent, and there are some whole pine nuts on a stack of small cakes. There are all kinds of shredded vegetables and pork in the eight small dishes, which are brightly and beautifully matched and very delicate. Put one or two silk in each small dish, roll up the colorful with a small cake, and add a pine seed in the middle, just like art creation, which feels comfortable. The bean paste soup///is filled in a big bowl of thick and hot stones. There are a few small pieces of tofu, a few green vegetables, pepper and occasionally a few clams in the thick bean paste soup, which are very spicy and fragrant. After drinking, you will sweat all over. A bowl of such thick soup, some pickles and a bowl of rice is a lunch for office workers at noon. Watching Korean dramas, they also use it for breakfast. Koreans eat sparingly. A friend runs a law firm. At noon, he eats "one-pot cooking" similar to bean paste and Chili soup in a nearby restaurant, only with more fish pieces or sausage, and then adds instant noodles at the end. Ginseng Chicken Soup///Choose a chicken of moderate size, cut it clean, add glutinous rice, ginseng, red dates and chestnuts, cook it for several hours in advance, and then heat it in a stone pot when eating it. Good ginseng chicken soup, the soup is clear and fragrant, the chicken is tender and smooth, and the flesh and blood are separated by chopsticks. Many tourists in China know that the ginseng chicken soup in Myeongdong is famous. The large-scale but not high-quality one caters to tourists. The chicken soup is muddy and the chicken is as old as chewing wood. It is estimated that it belonged to my grandmother before her death. Along with the soup came a small dish of salt and pepper, a dish of spicy radish, and the salt and pepper were used to dip the chicken. Some restaurants also send a cup of ginseng to soak in wine, which is hot in one gulp. Koreans like to drink ginseng chicken soup in summer, saying that after drinking a lot of sweat, they will relieve the heat, and then they will not sweat when they go out and walk in the street. Blood sausage//Grind pig viscera into pieces, mix them in thick vermicelli, and then pour them into sausage casings, such as sausage. When eating, it is steamed and sliced, and the shiny vermicelli is sandwiched with dark minced meat, which has a dirty feeling, stinks and tastes bad, but it is a good accompaniment for Korean men. Many small restaurants have it, and supermarkets also sell it steamed and cut. Boiled sticky cake///made of rice flour, round and strip-shaped, fried or cooked with vegetables in restaurants, and it makes your nose run hot. Boiled sticky cake is a common street snack. Vendors set up sheds with plastic woven cloth, and a large metal flat tray filled a pot, which was red and hot, and a group of students ate around with a bamboo stick. There are no vegetables on the street, just boiled in Chili sauce. Raw beef///is a high-end food in Korean food. In general, restaurants cut raw beef into strips, and the dishes are covered with vegetables and come up with a round ball, which is covered with sesame oil and some with spicy sauce. The beef is dark red and eaten in China. The high-end ones are eaten together with a kind of Sydney, a Korean specialty. Very sweet pears are cut into thin white strips, and frozen beef is cut into thin red strips of the same size. The two colors are mixed together to attract people's appetite. Frozen beef is as crisp as pears, and it melts in the mouth, and it feels like it melts in the mouth without chewing beef. It's My Sweetie. Sydney///Korean specialty, one of their favorite fruits. The skin is rough and inedible, and the appearance is ugly, juicy and extremely sweet. A small dish will be served when the restaurant checks out after dinner, and radish with the same color is often used instead in domestic and Korean restaurants. They are sold individually in the shopping mall, about $2 each, and the extra large ones cost 8 won. Koreans don't chew the whole fruit, but peel it and cut it into pieces, and eat it with toothpicks. Usually, the same is true at home. There are pure juice squeezed from Sydney, some of which are too sweet. Popular drinks include bottled rice juice sweet rice soup, a daily drink of Koreans, which is similar in status to cola and tastes good. Bottled corn juice is better.