The main characteristics of the Korean diet: high protein, more vegetables, like light, avoid greasy, taste to cool and spicy. Koreans have taken rice as their staple food since ancient times. Dishes are mainly stewed and baked, basically do not do stir-fry. Koreans like to eat noodles, beef, chicken and dog meat, do not like to eat steamed bread, lamb and duck. Koreans generally love coleslaw. Cold vegetables are vegetables cut directly or blanched in boiling water and mixed with condiments. There are also dishes such as raw mixed fish and fish and shrimp paste. Sashimi is sliced raw meat, fish, etc., with seasonings and julienned radishes and pears, etc., and topped with vinegared sauce or hot sauce. Soup is also an essential part of the meal, and it is usually prepared with a variety of ingredients such as vegetables, mountain vegetables, meat, dashi, salted salt, and miso. Koreans love chili peppers and put them in almost all of their home-cooked meals. Koreans have a diet of four meals a day, which are scheduled in the morning, noon, evening and night. Koreans eat with spoons and chopsticks. Everyone has their own rice bowl and soup bowl, and all other dishes are placed in the center of the table for everyone to enjoy. Koreans are also very particular about the use of rice bowls, which are used by men, women and children. Koreans are frugal and try to eat as much as possible, whether for themselves or to entertain the poor.

Although many people often say that they love Korean food, but the knowledge of Korean food is limited to the barbecue method of eating, at most, the ginseng chicken soup or kimchi, the rest of the food culture and etiquette can be said to be ignorant. Since ancient times, Korea has attached great importance to etiquette, in terms of language, the young must use honorific language to the elders, as for food and drink, when serving food or rice, it should be handed to the elders, and even special single table, by the daughter or daughter-in-law respectfully served to them in front of the old man, waiting for the old man to lift the stick, the other members of the family can only eat. As for the pouring of wine on the table, it is also necessary to follow the order of age, from the eldest to the youngest, and only after the elders have raised their glasses can the younger ones drink. In addition, there is a traditional custom that men and women do not sit together at the age of seven, and that girls do not sit in the same room with any men (including their fathers and brothers) once they reach the age of seven. However, this custom has gradually broken down in the big cities and is still occasionally seen in the countryside. In the old days, Korean families placed the rice dish in the center of the table, the vegetables in bowls and placed them around the table, and each person had a long rounded spoon, a pair of chopsticks, and a dish of cold water, with which the rice was brought directly to the mouth, the chopsticks were used to hold the vegetables, and the cold water was used to swish the spoon around. Modern Korean eating habits have changed considerably, with many using food trays, where each person's portion of rice is served on a plate, while some more modern families no longer use food trays and instead use bowls to serve their rice. Korea has a long history and has retained much of its traditional culture. The Korean dinner table is a small, low table, where the chairman sits cross-legged. Young people will kneel on the soles of their feet in front of their elders and never stretch their legs out, otherwise they will be considered rude. If the room is too small, the dining table can be placed in the courtyard and a mat laid on it. However, modern Koreans are becoming more and more attached to foreign trends, and are moving further and further away from tradition in both table and food etiquette.

Under the influence of traditional Chinese culture and education in the philosophical ideas of yin and yang, Confucian ethics and morality, Chinese medicine and nutritional regimen, as well as cultural and artistic achievements, dietary aesthetics, and national character traits, many factors have contributed to the creation of Chinese culinary arts and the formation of a profound Chinese culinary culture.

From the perspective of history, China's culinary culture has stretched over 1.7 million years, divided into four stages of development: raw food, cooked food, natural cooking, and scientific cooking, and has introduced more than 60,000 kinds of traditional dishes, more than 20,000 kinds of industrial food, colorful banquets, and colorful flavors, earning it the reputation of the "Kingdom of Cooking".

From the connotation, China's food culture involves the development and utilization of food sources, the use and innovation of food utensils, the production and consumption of food, catering services and hospitality, catering and food industry management and management, as well as food and national security, food and literature and art, diet and the relationship between the realm of life, etc., deep and broad.

From an outward perspective, Chinese food culture can be classified from a variety of perspectives, such as era and technique, region and economy, ethnicity and religion, food and eating utensils, consumption and level, folklore and function, etc., demonstrating different cultural tastes and embodying different values of use, with a variety of colors.

From the qualitative point of view, the Chinese food culture highlights the nutritional support and benefit full of Yingwei theory (vegetarianism, emphasis on medicinal diets and tonic), the five flavors and the realm of harmony (distinctive flavors, the mouth treasures, the reputation of the "tongue dish"), the odd and the positive change of the cooking method (the kitchen rules for this, flexible and adaptable), and the food of the view of the smooth spirit of the pleasure of the soul (literacy and elegance, and the teaching of food) and other four. The four major attributes of the food culture are different from those of overseas countries.

From the point of view of influence, Chinese food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, is the axis of the Oriental food culture circle; at the same time, it also indirectly affects Europe, the Americas, Africa and Oceania, such as China's vegetarian culture, tea culture, soy sauce and vinegar, pasta, medicinal cuisine, ceramic tableware and soybeans, etc, have benefited billions of people around the world.

In short, the Chinese food culture is a broad vision, deep, multi-angle, high-grade long regional culture; is the Chinese people of all ethnic groups in more than one million years of production and life practice, in the development of food sources, food development, food conditioning, nutrition and health care and diet aesthetic aspects of the creation, accumulation and influence on the neighboring countries and the world's material wealth and spiritual wealth.