When eating on the kang, men sit cross-legged and women stand on their right knees-this sitting posture is only used when wearing Hanbok. Nowadays, Korean women don't wear hanbok at ordinary times, just put their legs together and sit down. After sitting the dishes, in a short time, the aunt in the restaurant will come to you with a tray. She will take out the tableware from the tray first, and then the food.
Koreans usually use flat-headed chopsticks made of stainless steel. Both China and Japan have the habit of eating with rice bowls, but Koreans think this behavior is not standardized. And don't touch your job with your mouth. A bowl with a round bottom and a cover is sitting on the table, and there is no handle for you to hold. Coupled with the heat from the rice to the bowl, it is reasonable not to touch it. As for the bowl cover, you can take it off and put it on the table at will.
Since you are acting recklessly, your left hand must be obedient, hide under the table honestly, and don't "shine" on the table. The right hand must first pick up the spoon, take a sip of soup from pickles, then take a bite of rice with the spoon, and then take another bite of soup and rice, and then you can eat whatever you want. This is the order in which Koreans eat. Spoons are more important than chopsticks in Korean diet. They are responsible for filling soup, fishing for soup dishes and filling rice. When not in use, put it on a rice bowl or other utensils. And chopsticks? It is only responsible for picking vegetables. Under no circumstances can you take bean sprouts out of your soup bowl with a spoon, and you can't use chopsticks. First of all, there is the problem of food ceremony, and secondly, soup may flow down the chopsticks to the table. When chopsticks don't hold vegetables, the traditional Korean practice is to put them on the table in the right hand direction, with two chopsticks close together, two-thirds on the table and one-third outside the table, which is for the convenience of picking them up and using them again.
Koreans are an emotional people. We should fully understand how they express their feelings through dinner, and at the same time, we should rationally admit that this is an unsanitary "food gift".
Characteristics of Korean diet
Characteristics of Korean diet
Because the climate and local conditions are suitable for the development of agriculture, South Korea began to grow miscellaneous grains as early as the Neolithic Age, and then popularized the cultivation of rice. Since then, grain has become the center of Korean food culture, and in the late Three Kingdoms period, an inherent Korean home-cooked meal with rice and vegetables as the main non-staple food was formed. Later, cereal diets such as rice, porridge, cakes, noodles, jiaozi, sliced soup and wine were developed, which also brought the development of fermented diets based on soy sauce and then yellow sauce. There are not only cultivated vegetables, but also a wide variety of wild vegetables naturally grown in Shan Ye, which can be used to make cold dishes, rice balls, vegetarian dishes, pickles and so on. Decorate the dining table with seasons.
Traditionally, ginger, cinnamon, Artemisia argyi, Schisandra chinensis, Lycium barbarum, Adenophora adenophora, Platycodon grandiflorum, papaya, pomegranate, grapefruit, ginseng and other medicinal materials have been widely used in cooking. There are various foods such as ginseng chicken soup, mugwort cake, radix adenophorae, cold salad, etc. And ginger tea, ginseng tea, papaya tea, citron tea, wolfberry tea, cassia seed tea, tea and other drinks. Seasonings and spices are also called medicines in Korea. It has always been thought that onion, garlic, ginger, pepper, sesame oil and sesame have medicinal value. The daily food of Koreans is mainly rice, with several dishes. The staple food is mainly rice and miscellaneous grains rice, mixed with miscellaneous grains such as millet, barley, soybean and adzuki bean.
Non-staple foods are mainly soup, miso soup, pickles, sauces, and foods made of meat, flat fish, vegetables and seaweed. This way of eating can not only eat all kinds of foods in a balanced way, but also achieve the goal of balanced nutrition.
The staple food is rice, porridge, noodles, jiaozi, rice cake soup and sliced soup; Non-staple foods include soup, miso soup, roast, stir-fry, sauced meat, stir-fry, sliced meat, wild vegetables, vegetables, sauced fish, dried fish, miso, stew, hot pot, pickles and so on. In addition to this daily diet, there are all kinds of cakes, maltose, tea, wine and other diets. It promoted the development of sauce, fish in sauce, pickles, etc. Used for storing fermented food.
Korean diet includes daily diet that is repeated every day, food that must be placed in ceremonies throughout life, food for harvest festivals and fish festivals to pray for good harvest and good fishing, tribal sacrificial food to pray for tribal peace, and sacrificial food to mourn the dead. At the same time, it also uses the food at that time to make seasonal dishes according to the different seasons. South Korea's seasonal food custom is formed by coordinating the wisdom of man and nature, and it is also very scientific in nutrition. For example, eating walnuts on the fifteenth day of the first month will not cause sores all year round, which must be based on the scientific statement that insufficient fatty acid supplementation can effectively prevent skin rot, tinea and eczema. And beginning of spring eats wild vegetables in spring, which not only has the feeling of welcoming spring, but also can supplement the vitamins lacking in winter.
It can be said that local food is a local specialty produced according to local geography and climate characteristics, and it is an authentic folk food made by ancestral cooking methods. From this point of view, the custom of Chinese New Year, passed down in various places through rituals and living customs, not only has the characteristics of local culture, but also has great significance in nutrition.