Because the climate and local conditions are suitable for the development of agriculture, South Korea began to grow miscellaneous grains as early as the Neolithic Age, and later 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 non-staple food was formed. Later, cereal diets such as rice, porridge, cakes, noodles, jiaozi, sliced soup and wine were developed, which also led to the development of fermented diets with soy sauce as primer and yellow sauce. Not only cultivated vegetables, but also all kinds of wild vegetables naturally grown in Shan Ye, which can be used to make cold dishes, rice balls, vegetarian dishes, pickles and so on. And decorate the dining table according to the season.

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 also ginseng chicken soup, moxa cream, Adenophora adenophora, cold salad and other foods. And ginger tea, ginseng tea, papaya tea, citron tea, wolfberry tea, cassia seed tea, tea and other drinks. Seasonings and spices are also called drugs in Korea. People always think that onion, garlic, ginger, pepper, sesame oil and sesame have medicinal value. Koreans usually take rice as the staple food, accompanied by several dishes. The staple food is mainly rice and miscellaneous grains 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 sliced soup; Non-staple food includes soup, miso soup, roast, stir-fry, miso meat, stir-fry, sliced meat, wild vegetables, vegetables, miso fish, dried fish, miso, stew, hot pot, pickles and so on. In addition to this daily diet, there are all kinds of cakes, caramel, tea, wine and other diets. It promoted the development of sauces, fish sauce and pickles. Used for storing fermented food.

Korean food includes daily food that is repeated every day, food that must be held in a lifetime, harvest festivals and fish festivals that pray for harvest and fishing, tribal food that prays for tribal peace, and sacrificial food that mourns the dead. At the same time, it also uses the food at that time to make seasonal dishes according to the different seasons. South Korea's seasonal diet 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 fatty acids and effectively prevent skin rot, tinea and eczema. Beginning of spring eats wild vegetables in spring, which not only has the feeling of welcoming spring, but also can supplement the vitamins lacking in winter.

It can be said that local cuisine is a local specialty produced according to local geography and climate characteristics, and it is an authentic folk cuisine made by ancestral cooking methods. From this point of view, the Chinese New Year customs passed down from various places not only have the characteristics of local culture, but also have great significance in nutrition.