Because the climate and local conditions are suitable for the development of agriculture, South Korea began to cultivate miscellaneous grains as early as the Neolithic Age, and then popularized the cultivation of rice. Since then, grain has become the center of Korean food culture, and in the late Three Kingdoms period, an inherent Korean home-cooked meal with rice and vegetables as the main and non-staple food was formed. Later, cereal diets such as rice, porridge, cakes, noodles, jiaozi, sliced soup and wine were developed, which also brought the development of fermented diets with soy sauce as the primer and then yellow sauce. Not only cultivated vegetables, but also a wide variety of wild vegetables that grow naturally in Shan Ye, which can be used to make cold dishes, rice balls, vegetarian dishes, pickles, etc., and decorate the table with the seasons.

Traditionally, ginger, cinnamon, mugwort, Schisandra chinensis, medlar, adenophora, platycodon grandiflorum, papaya, pomegranate, grapefruit, ginseng and other medicinal materials have been widely used in cooking. There are various foods such as ginseng chicken soup, Ai Gao, Radix Adenophorae, cold salad, etc., as well as raw ginger tea, ginseng tea, papaya tea, citron tea, wolfberry tea, cassia seed tea, tea and other drinks. Seasonings and spices are also called medicine in Korea. It has always been believed that onion, garlic, ginger, pepper, sesame oil and sesame have medicinal properties. Korean people usually eat rice as the staple food, with a few dishes. The staple food is mainly rice and miscellaneous grain rice mixed with millet, barley, soybeans, adzuki beans and other miscellaneous grains.

Non-staple foods are mainly soup, miso soup, pickles and sauces, as well as foods made of meat, flat fish, vegetables and seaweed. This way of eating can not only eat all kinds of food evenly, but also achieve the goal of balanced nutrition.

The staple foods are rice, porridge, noodles, jiaozi, rice cake soup and slice soup; Non-staple foods include soup, miso soup, roasting, frying, miso meat, stir-frying, sliced meat, wild vegetables, vegetables, fish in miso, dried fish, miso, stew, hot pot, pickles and so on. In addition to this daily diet, there are a variety of cakes, maltose, tea, wine and other diets. It promoted the development of sauces, sauced fish, pickles, etc. for storing fermented foods.

Korean food includes daily food that is repeated every day, food that must be put in a ceremony during a lifetime, harvest festivals and fish festivals that are put in prayer for good harvest and good fishing, tribal food that is put in prayer for the peace of the tribe, and sacrificial food that is put in mourning for the dead. At the same time, it also uses the food at that time to make seasonal cuisine with the different seasons. South Korea's seasonal food custom is formed by coordinating the wisdom of man and nature, and it is also very scientific in nutrition. For example, eating walnuts on the fifteenth day of the first month will not cause sores all year round, which must be based on the scientific statement that it can supplement the fatty acid and effectively prevent skin rot, tinea and eczema. And beginning of spring eats wild vegetables in spring, which not only has the feeling of welcoming the spring, but also can supplement the vitamins lacking due to winter.

It can be said that local food is a local specialty produced according to local geography and climate characteristics, and it is an authentic folk food made by ancestral cooking method. From this point of view, the customs of the New Year, which are inherited in various places, not only have the characteristics of local culture, but also have great significance in terms of nutrition.

Compared with China people, the diet of Koreans is still simple. Every day, there must be rice, soup and side dishes. ) (Kimchi and the like are called fresh pickles in the northeast). Besides, there is little cooking, and the meat is mainly barbecue, but no one can cook barbecue at ordinary times. If China people go to Korea to eat Korean food for a few days, they will definitely not be able to stand it. However, Koreans are very comfortable when they come to China. Few Koreans say that their diet is not suitable. Most people say that China cuisine is delicious. I said that Koreans prefer food and drink.

First, food

1, Sichuan cuisine

When it comes to Sichuan cuisine, the first thing that comes to mind is spicy. It is precisely because Koreans prefer spicy food that they prefer Sichuan cuisine. By extension, Hunan cuisine, Yunnan cuisine and Guizhou cuisine are closely related to spicy food. Among them, the favorite is "Kung Pao Chicken", and I believe that 99% of Koreans have eaten this dish in China. Therefore, if you invite Koreans to dinner, you must order "Kung Pao Chicken". In addition, "husband and wife lung slices" and boiled fish in Sichuan cuisine are all dishes that Koreans like to eat. Among snacks, Mala Tang is Sichuan cuisine. Koreans, regardless of the bad environment, stand on the street and eat Mala Tang like China people. Chongqing hot pot is also the favorite of Koreans. In addition, the rice noodles and rice noodles of Yunnan cuisine may be "noodles" made of rice, which are also very popular among Koreans.

2. Beijing cuisine

Beijing cuisine should be regarded as a branch of Shandong cuisine (personal opinion, let dieters discuss it). Perhaps it is the reason for the meat. Koreans prefer to eat "shredded pork with Beijing sauce" and "roast duck", which are also famous dishes in China. Therefore, when you invite South Korea to dinner, you don't have to order high-end dishes, but order cheap and affordable "shredded pork in Beijing sauce", and the effect may be better.

3. xinjiang cuisine

Mutton kebabs are xinjiang cuisine! Maybe Koreans should stay away from the grassland and eat less mutton, so when they come to China to eat mutton kebabs, just as mutton kebabs became popular in China after entering the mainland from Xinjiang in the 1980s, they soon became popular among Koreans. Generally, Koreans must eat mutton kebabs before returning home, because they can't eat mutton kebabs in Korea.

It is especially noted here that Koreans dislike coriander the most and are not used to the taste, so don't order dishes with coriander, or you will spend money in vain. On the other hand, Koreans don't like smelly food, such as stinky tofu, mustard foam, natto and so on.

Second, drink

1, coffee

Koreans like to drink coffee, and generally they don't refuse to drink coffee. And maybe Koreans don't drink hot water, especially like cold coffee and iced coffee.

2. Tea

Because Pu 'er tea has the function of scraping oil, it can indirectly reduce weight, and at the same time, it can remove the oil in blood vessels and lower blood pressure. By chance, a Korean woman drank Pu 'er tea in Yunnan, and heard that it has many functions. When she brought Pu 'er tea to South Korea, Pu 'er tea suddenly became popular in South Korea. Pu 'er tea, which was almost neglected in China before, found a market in South Korea. Therefore, Koreans especially like Pu 'er tea, which is sometimes confused with China's green tea. Because Koreans drink less China tea, they are only worried that Koreans think that Pu 'er tea is China tea, and finally they don't know China famous teas such as Longjing and Tieguanyin, but only know Pu 'er tea, and think that China tea is the taste of Pu 'er tea, so they are partial. In a word, Pu 'er tea is the best choice for giving gifts to Koreans.

3. Wine

Soju that Koreans drink is a kind of wine similar to China yellow rice wine, but in the hearts of Koreans, Maotai is the most famous one. Koreans who come to China want to drink Maotai, which is also a standard for high-end reception. As far as beer is concerned, Koreans don't care much. In Beijing, a bottle of Yanjing from 2 yuan will do.

4. Water

Water is a must for every country. Koreans prefer mineral water. They don't drink hot water, so there is no need to boil water for them.

In a word, although Koreans are close to China, there are still many different places in their diets. It is not necessary for us to be expensive to get in touch with Koreans, but the best reception scheme is to cater to their interests. When we study Korean, we will certainly know about this kind of food culture, which is also very helpful for our study.