Korea has a variety of kimchi, there are just too many, the Korean diet of those history?

Kimchi in Korea began in the Tang Dynasty. Tang Dynasty general Xue Rengui was exiled to Goryeo (present-day Korea) by the government department, and made his home in Goryeo. It has a number of servants are Chongqing Jiangbei County people, will also do the hometown of kimchi, from this point on Chongqing kimchi has entered South Korea. Korea several wars, so that this dish into the ordinary Korean home.

Korean kimchi has more than 100 kinds of various, the more common, are the most familiar - is the Korean kimchi. Just as the Sichuan people can not get away from the Chao Tian Pepper, the Korean people also can not get away from the kimchi! A meal even if there is no soup, there is no other dishes, as long as there is kimchi can be eaten happily ~ in South Korea, kimchi is very representative of the Korean traditional cuisine, but also belongs to the typical fermented foods.

Korea is located in the high latitude because of the long winter

the weather is very cold, vegetables and fruits grow and develop a little shorter season, every year in winter, Korean housewives must prepare in advance for their families through the winter food category. Kimchi as a fermented food is also known as a nutritious food, because it has vitamins that are extremely important, and it also helps digest healthy bacteria, and it also has anti-cancer effects when eaten regularly, so it is both tasty and physically and mentally healthy. No wonder kimchi can be seen on the Korean dinner table from ancient to modern times.

Korean diet with the main side of the savings and scientific and reasonable, but also from a special vertical water dispenser supporting facilities used in the "small paper tube" to get proof. That is only a middle finger long, two fingers wide small pieces of paper, through special treatment, take the hand into a very small cup of water, put into the collar can be filled with water. Compared to that type of transparent plastic cups and ordinary paper tubes, has its subtle, simple excellence must day Korea street and fast food restaurants can often be seen.

Korean food is perhaps best known for its kebabs. "Charcoal grilled meat" is not only used for cooking, but also for cold noodles. The most interesting, is a "stone barbecue": a pile of cobblestones to the iron frame on the electric heating to raise the temperature, first spread the meat particles, to a certain degree of ripeness and then change the long shears will be a large piece of meat twisted into a small piece of meat, spelling soft to the surge of stone to come, a short time on the sound of squeaking and gushing out of the flavor. It is understood that the cobblestones are imported, since it can store heat and even temperature, so that the meat can be free from baking paste, but also in addition to the oil deodorization.