White rice as a formal meal occurs at the dinner table, especially in Asia. Rare white rice in the Western restaurant, in the Asian world is indispensable to the main meal. But in the matter of eating rice, is ambiguous shall not. A single piece of rice has little flavor and usually requires several dishes to accompany the meal. Otherwise, there is a rice sauce to add flavor to the white rice. Although rice is also eaten, the choice of bibimbap varies greatly from country to country. Korean bibimbap, Japanese bibimbap, and Chinese bibimbap are all about eating rice, but the texture is so different, who is the most undercooked dish?

The first thing that comes to mind when mentioning Korean bibimbap is Korean stone pot rice. Everyone in the Korean restaurant to eat stone pot rice, is to put a variety of fruit seasoning in a still hot casserole, a dish will need to immediately mix the rice open, or the bottom pan quickly scorched. And Koreans usually at home, there is also a variety of cold vegetables into a bowl with white rice together with the good habit of tossing eat.

The stone pot bibimbap is a dish of Korean hot sauce. Korean-style chili sauce is a kind of stirred with the chili pepper and sugar materials, such as sauce, sweet flavor is significant, but also a little sweet. This type of chili sauce plays a pivotal role in Korean restaurants, and it is also used in cases like pickles in pickling.

Japanese bibimbap is a little easier, cracking an egg over white rice, pouring soy sauce and mirin over it, stirring them in and eating them straight away. The fact that Japan eats raw eggs is really incomprehensible to many Chinese.

In everyone's mind, raw eggs like that belong to the poultry class of ingredients, must be fully heated and cooked before you can take, otherwise there is a risk of contamination with avian influenza epidemic, and especially fishy. But Japan's raw eggs have to be sterilized, to reach the standard of raw food. Japanese people prefer to eat raw eggs, eat sukiyaki, will also use eggs as a dipping sauce.

There are many different kinds of Chinese dipping sauces, and the most classic one is Lao Gan Ma, which is known as the "Goddess of the People". Known as the "goddess of all people," Lao Ganma hot sauce is an all-purpose dipping sauce, whether it's a hot pot restaurant, fresh noodles, or rice, it has a way of becoming more and more delicious. It is very convenient to be able to dip directly and also use it to cook vegetables. Lao Ganma hot sauce and Korean hot sauce despite the same chili sauce, but the taste is completely different, Lao Ganma eat eat finished spicy, but also a little salty.

China's rice sauce and some, for do not like to eat spicy me, more favorite mushroom meat sauce and XO sauce, you le?