There are so many kinds of kimchi in Korea. What is the history of Korean food?

Kimchi in Korea began in the Tang Dynasty. Xue Rengui, a general of the Tang Dynasty, was exiled to Korea (now South Korea) by the government and settled in Korea. Many of its servants are from Jiangbei County, Chongqing City, and they can also make kimchi from their hometown. From then on, Chongqing kimchi entered South Korea. Several wars in Korea brought this dish into ordinary Korean homes.

There are more than 100 kinds of kimchi in Korea. The more common one is the most familiar one - kimchi. Just like Sichuan people can't live without Chaotian pepper, Koreans can't live without kimchi either! Even if there is no soup or other dishes in a meal, you can still enjoy it happily as long as it has kimchi ~ In Korea, kimchi is one of the most representative traditional Korean delicacies and is also a typical fermented food. South Korea, which is located at high latitudes, has a very cold climate and has a very cold winter, so the growing season of vegetables is shorter. Every winter, Korean housewives must prepare food for their families to survive the winter. As a fermented food, kimchi is also known as a nutritious food. Because it contains extremely important vitamins, it also helps digest healthy bacteria. Regular consumption also has anti-cancer effects. It is both delicious and healthy. No wonder you can see traces of kimchi on Korean dinner tables from ancient times to the present.

The economy and scientific rationality of the main ingredients of Korean diet can also be proved by a "small paper tube" specially used in supporting facilities of vertical drinking fountains. It is a small piece of paper only as long as the middle finger and two fingers wide. Through special processing, it turns into a very small water cup when held in the hand, which can be filled with water when placed in the head. Compared with those transparent plastic cups and ordinary paper tubes, it has its subtle and simple advantages. It can often be seen on Korean streets and fast food restaurants.

Perhaps the most famous Korean food is skewers. "Charcoal grill" is not only used for cooking, but also for cold noodles. The most interesting thing is a kind of "stone barbecue": a pile of pebbles is placed on an iron rack and heated by electric heating. The meat is first spread out, and when it reaches a certain degree of doneness, it is then changed to long shears to mince the large pieces of meat into small pieces. Pinrou walked into the rushing rocks, and soon the scent came out with a creaking sound. It is understood that the cobblestones are imported. Since they can store heat and maintain a uniform temperature, the meat can be prevented from being burnt and can also remove oil and smell.