Special cuisine is the best in culture and art. In fact, our history in Asia is even longer. We often say that Chinese and western special cuisine, western countries refer to European and American countries, while China Oriental generally refers to our China. Like Korean and Japanese, many food cultures are inherited from China, such as sauerkraut and sashimi.

Of course, Korea and Japan also have their own local food culture and art. For example, bibimbap originated in Jeollabuk-do, South Korea, so there is another name called "Korean bibimbap", which can be regarded as the authentic food of Koreans themselves. It tastes delicious and complicated, because there are quite a lot of materials.

However, although the Korean bibimbap looks "gorgeous", the taste is somewhat "scattered", because in terms of ingredients, this bowl of Korean bibimbap has beef and mutton, sauerkraut, onions and carrots, which are complicated and irrelevant, and it is impossible to eat the taste that bibimbap should have.

Remember that China's bibimbap pursues perfection, simplicity and deliciousness. I will pour soy sauce into a bowl of rice, and the taste will definitely not be difficult to swallow after mixing, just as I usually like to dip tofu in clear water and eat it with soy sauce, which is the flavor of soy sauce.

In addition, it is understandable that bibimbap with Chili sauce, a good friend who loves spicy sauce can make him eat several bowls of white rice very well until he is full, so it can be said that bibimbap is simple but will not lose its delicious side, not that the bigger the food, the more delicious it looks.

In Japan, bibimbap actually pays attention to simplicity, which is very similar to ours, but it doesn't surprise us. After all, many Japanese cultures and arts have been passed down to China, especially in the food culture, and the sashimi eating method mentioned earlier is one of them.

Japanese people can't avoid nattokinase when they eat bibimbap. They love natto very much, but it smells like stinky tofu, but it smells delicious. It can be said that nattokinase is their side dish, just like our own pickles, but natto bibimbap is not particularly "not simple".

The really awesome Japanese bibimbap is actually mixed with eggs, which is a bit unbelievable in many people's eyes, because it is equivalent to eating eggs raw to a great extent. Remember that eating raw eggs directly is not only a bit fishy, but also has more germs. What I said is really not so courageous.

Therefore, this "raw egg bibimbap" can be regarded as the "secret weapon" of Japanese bibimbap. As soon as I take it out, I will give up directly, but one thing should be noted, that is, Japanese raw eggs have something that can be eaten raw, and they are so careful about many things and have a great pursuit of perfection, such as eating raw eggs.

Why do Japanese dare to eat raw eggs and stir-fry rice with eggs? In fact, their courage comes from the fact that their eggs are "not quite the same" as ours. This kind of raw egg that Japan can eat raw is actually treated by "unique", or they would not dare to try it with our eggs.

In essence, from raising chickens to sterilizing eggs, there are a set of strict steps to ensure that these raw eggs are completely drinkable. Therefore, I think that eating eggs in Japan really makes me admit defeat. The point of losing is that I admire them and admire the fact that these raw eggs are made.

What is quality, what is the pursuit of life, perhaps from a small egg can inspire us, details are very important, and we should look at everything carefully.