Question 1: It's delicious. How do I say it in Korean? Pronunciation is: Naomu Maxisao/Wu Mai Maxisao. Again. Because Korean and Chinese have different pronunciations, they cannot be perfectly expressed in Roman characters. It can only be roughly like this ~

Question 2: Korean food is delicious. Korean is delicious;

Romanki: Ma Si night.

Question 3: How do you say "delicious" in Korean? Delicious. What does that mean? . (Moxi University)

?

Jin jj ding mas iss da

Question 4: It's delicious. How to say it in Korean? & gt& gt& gt Masda

. & gt& gt My nails are dead. (honorific)

Question 5: It's delicious. How to say hello in Korean? I'm glad to answer it for you. It is written in Korean: ... I hope my answer is helpful to you. If you are satisfied, please accept it. Thank you. ..

Question 6: How do you say "delicious" and "delicious" in Korean? It smells good. Xiangyi zuota

"It's delicious"-Han 96; . Zhen ma ma Xi da

Question 7: How to speak Korean to friends or the next generation is delicious: ~

To elders (honorific): ~

Emphasis words such as "hen" can also be added to the front.

For example:? /? Field1; ? .

Question 8: Korean common language, how to say hello: A Niang Ha Sai Yao.

Please come in: second sister-in-law Ou Saiyao.

Goodbye: 1: A Niang Gai Yi Sai Yao 2: Go slow.

who is it? Angry, so angry.

Me: I like it early.

Got it: Arazo.

I don't know: the Mullah wants to say (to subordinates) to his peers: the grass is tender, and the Mullah wants it.

Thank you: Kamsa Hamm is going to college. (Pay attention to the ham carefully. )

Please sit down: secretly fighting.

Nice to meet you: Fat Karp is as big as you (pay attention to Karp's continuous reading)

Yes: Yes.

Delicious: Circus is suppressed.

Question 9: What's delicious in Korea? What's delicious in Korea? -This dish has never appeared in Korean restaurants that Korea has visited overseas (including China). This is an appetizer when eating a full set of Korean cuisine in a high-end restaurant. As shown in the picture below, in a large wooden food box, eight small dishes around are surrounded by a small dish in the middle, and a small cake made of rice flour in the middle. The skin of dumplings is as thin as cicada's wings, almost transparent, and there are some complete pine nuts on a stack of cookies. There are all kinds of shredded vegetables and pork in eight small plates, which are bright and beautiful in color and very delicate. Put one or two silks in each small dish, roll it up with a small cake, and add a pine nut in the middle, just like artistic creation, which feels very comfortable.

Douban soup-served in a big bowl of thick and hot stones. In the thick bean paste soup, there are a few small pieces of tofu, a few vegetables, peppers, and occasionally a few clams, which are very spicy and fragrant. After drinking, you are all sweaty. 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 very little. A friend opened a law firm. At noon, he ate a "one-pot cooking" similar to bean paste and Chili soup in a nearby restaurant, only adding more fish pieces or sausages, and then adding 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. Good ginseng chicken soup, the soup is fragrant and strong, the chicken is tender and smooth, and the flesh and blood are separated with chopsticks. Many tourists in China know that the ginseng chicken soup in Myeongdong is very famous. The large-scale but low-quality one caters to tourists. The chicken soup is muddy and the chicken is as old as chewed wood. I think it was my grandmother's before her death. Along with the soup, there is a small dish of salt and pepper, and a dish of spicy radish, which is used to dip the chicken. Some restaurants also send a cup of ginseng soaked wine, full of * * *. Koreans like to drink ginseng chicken soup in summer, saying that drinking a lot of sweat will relieve the heat, and then they won't sweat when they go out and walk in the street.

Blood sausage-chop pig viscera, mix with coarse vermicelli, and then pour into casing, such as sausage. Steamed and sliced when eating, shiny vermicelli with dark minced meat, which has a dirty feeling, stinks and tastes bad, but it is a good hand gift for Korean men. Many small restaurants have them, and supermarkets also sell them steamed and cut.

Boiled sticky cakes-round strips made of rice flour. In restaurants, they are fried or cooked with vegetables. They are very spicy and make your nose run. Boiled sticky cake is a common street snack. The vendors set up a shed with plastic woven cloth. A large metal flat tray contained a pot. The pot was red and hot, and a group of students ate around with bamboo sticks. There are no vegetables in the street, just cooked with Chili sauce.

Raw beef-a relatively high-grade food in Korean food. Generally speaking, restaurants will cut raw beef into strips, cover the dishes with vegetables, and take out a round ball coated with sesame oil and some with hot sauce. Beef is dark red and eaten in China. High-grade Sydney is eaten with a kind of Sydney, which is a specialty of Korea. Very sweet pears are cut into thin strips-white and frozen beef are cut into thin strips of the same size-bright red. The two colors are mixed together to attract people's appetite. Frozen beef is as crisp as a pear, and it melts in the mouth. It feels like it melts in the mouth without chewing beef. This is My Sweetie.

Sydney, a Korean specialty, is their favorite fruit. Rough skin is inedible, ugly, juicy and extremely sweet. After dinner, a small dish will be served at the restaurant checkout, but in domestic and Korean restaurants, carrots of the same color are usually used instead. They are sold separately in the shopping center, and each price is about $2, and the extra large price is 8000 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 is pure juice squeezed from Sydney, some of which are too sweet. Popular drinks include bottled rice juice-sweet rice soup, which is a daily drink of Koreans. It is similar in status to cola and tastes good. Bottled corn juice is better.

Question 10: Is there any delicious roast beef bibimbap in Korea? Ginseng chicken soup, fried scallion cake, cold noodles, fried snacks, seaweed, rice and sausage. When it comes to Korean food, people immediately think of its barbecue. It's also a barbecue, but Korean food is very different from China food. The barbecue in Chinese food is to put the pre-simmered meat on the grill (a flat plate made of iron bars) and burn wood under it. Strictly speaking, the barbecue of Korean food should be regarded as a kind of "fried meat". It uses an induction cooker or a thick iron pan to brush a thin layer of oil on it, and then puts steak, beef tongue, beef loin, seafood and sashimi on it. In the blink of an eye, the smell of meat will curl into your lungs. With the sound of meat, people sitting around will have saliva in their mouths. Korean barbecue is mainly beef, beef tenderloin, steak, beef tongue, beef loin, seafood and sashimi, all of which are delicious Korean barbecue, especially roast beef tenderloin and steak. Its meat is delicious and tender, which makes everyone who has tasted it relish it. This is because every Korean restaurant attaches great importance to the choice of ingredients, and many Korean restaurants use beef from specialized meat joint companies. According to the different parts of the meat, the feed eaten by beef cattle here also has different formulas. It is said that some cows have to drink beer and listen to music every day, and they have to accept special * * *. Whether this is really the case is still unknown. However, South Korea's strict choice of barbecue ingredients is absolutely true. The meat of Korean barbecue is not cooked in advance, and its taste mainly comes from dipping sauce. Different barbecues should use different juices, eat bacon and bacon juice; Eat barbecue, barbecue juice ..., each juice is carefully prepared by more than a dozen seasonings (all kinds of seasonings are available in the market). It is said that only chefs know how to make these sweet and sour, fresh and refreshing juices with slight differences. There is also a sauce in the seasoning, which tastes strange, but it feels mellow after tasting, which makes people feel like they are missing Beijing stinky tofu. There is a dish called smoked beef tenderloin, which is listed as the first choice by almost all Korean cuisines. First, put beef tenderloin in a smoking box for about 20 minutes, then take it out and cool it, wrap it with plastic wrap and freeze it, then cut it into thin tenderloin pieces and code it around the plate, and rub it with various colorful seasonal vegetables, such as perilla leaves, peppers, lettuce, Ge Lan, etc. After serving this dish, the young lady will easily shred these vegetables and then shred them with chopsticks. Dip in special smoked juice, listen to the soft sound of vegetable entrance, taste the slight mellow of tenderloin, let the sour juice seep from the tip of your tongue, cool and refreshing, and then drink a small glass of sake, which is an unprecedented experience. In fact, during the smoking process, the tenderloin is only cooked outside. In the consciousness of ordinary people, eating raw meat always makes people feel the fear of drinking blood like mushrooms, but every time, "spicy" is one of the main tastes of Korean cuisine, but this kind of spicy is different from that of Sichuan, Hunan and Thailand cuisine. Someone once described Sichuan cuisine as spicy and delicious. The spicy taste of Hunan cuisine is * * *, straight and without any disguise; Thai food is spicy and sweet, spicy and rough, with a strong tropical flavor; Spicy Korean food tastes mellow and full of stamina, which will make you sweat thoroughly. Friends who like spicy food may wish to experience it for themselves. Various side dishes in Korean cuisine are also very special. They are spicy, slightly sour and not very salty, such as kimchi, pickled cucumber, spicy platycodon grandiflorum, small green pepper pickled in sauce and perilla leaves ... barbecue with meat as the main ingredient, and meat and vegetables complement each other. There are also delicious hot pot noodles, Korean cold noodles with real beef soup, and raw beef shreds with smooth taste. Korean food is really different and worth tasting.