The similarities and differences between Chinese and Korean food cultures are as follows:

The national history is long and short, the territory is large and small, the strength is strong and weak, the population is large and small, and the ethnic composition, religious beliefs, political nature and economic structure are also different, so the food cultures of different countries are different. ?

1. Korean golden collar culture.

because of the climate and local conditions suitable for developing 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 about the development of fermented diets with soy sauce as the primer and then yellow sauce.

the staple food is white rice. Commonly used dishes include hot pot stewed with meat, fish, tofu and vegetables, and nutritious kimchi unique to Korea. And all kinds of side dishes mixed with Korean seasoning. Use spoons and chopsticks for tableware.

second, China food culture?

1. Under the influence of the philosophy of Yin-Yang and Five Elements, Confucian ethics and morality, TCM nutrition theory, as well as cultural and artistic achievements, food aesthetic fashion and national personality characteristics in China's traditional cultural education, China cooking skills have been created in history, forming a profound China food culture. ?

2. From the perspective of evolution, China's food culture has lasted for more than 1.7 million years, divided into four development stages: raw food, cooked food, natural cooking and scientific cooking. More than 6, kinds of traditional dishes, more than 2, kinds of industrial foods, colorful banquets and colorful flavor genres have been introduced, and it has won the reputation of "cooking kingdom". ?

3. From the connotation, China's food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, and the relationship between catering and national security, catering and literature and art, and catering and life realm. ?

4. From the perspective of extension, China's food culture can be classified from the perspectives of times and techniques, region and economy, nationality and religion, food and tableware, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different use values. ?

5. In terms of characteristics, China's food culture highlights the theory of nourishing and supplementing (vegetarian diet is the mainstay, paying attention to medicinal diet and tonic), the theory of harmonious realm of five flavors (distinctive flavor, palatable person is precious, and has the reputation of "tongue dishes"), the cooking method of changing with each other (kitchen rules are the basis, flexible and flexible), and the food concept of pleasing to the eye (gentle and elegant, educating with food).