Nine-section plate ------ Korean restaurants overseas, including those in China, have never seen this dish, which is served as an appetizer in higher-end restaurants when eating a full Korean set menu. As shown in the picture below, a large wooden food box, surrounded by 8 small plates like a star surrounded by another small plate in the center, in the middle of the small plate is made of rice flour cake, dumpling skin size, thin as a cicada, almost transparent, a stack of small cakes on the top of some of the whole grain of the pine seed nuts. 8 small plate is a variety of shredded meat with a variety of vegetables and shredded meat, with the bright beautiful and very delicate. Each small plate of one or two silk, with a small cake to the colorful roll up, and then add a pine seed in the middle, such as art creation, feel cozy.

Bean paste soup --- with a thick hot stone big bowl, thick bean paste soup with a few small pieces of tofu, a few green vegetables, Chao Tian pepper, occasionally a few clams, very spicy, but also fragrant, drink after a sweat. Workers at noon a bowl of this thick soup, a few kinds of kimchi, a bowl of rice is a lunch. Watching Korean dramas, they also use this stuff for breakfast. Koreans eat frugally, a friend has a law firm, lunch in the neighborhood restaurant to eat a similar soybean paste chili soup "one pot cooking", just more fish or red sausage, eat the end of the packet of instant noodles.

Ginseng chicken soup --- choose the right size chicken, dissected and cleaned, stuffed with glutinous rice, ginseng, red dates, chestnuts, boiled for a few hours beforehand, and then use the stone pot to heat up the table when you eat. A good ginseng chicken soup is clear and fragrant, and the chicken meat is so tender that the chopsticks can separate the bones from the flesh. Many Chinese tourists know that the ginseng chicken soup in Myeong-dong is famous, that large-scale but low-quality to cope with tourists, the chicken soup is cloudy, the chicken meat is as old as chewing wood, it is assumed that the life of the grandmother's generation. With the soup up there is a small dish of salt and pepper, a dish of spicy radish pieces, salt and pepper used to dip the chicken to eat. Some restaurants also send a cup of ginseng soaked wine, a drink and into the cavity of the hot. Koreans like to drink ginseng chicken soup in the summer, saying that after drinking it, they sweat a lot, relieve the heat, and then go out and walk on the street without sweating.

The blood sausage ------ is made of pig offal crushed into mince, mixed with coarse vermicelli and then poured into the sausage, such as sausage. When you eat steamed and sliced, bright crystal vermicelli sandwiched between the dark meat, there is a kind of unclean feeling, smell smell, eat the taste is not good, but it is a Korean man under the good wine dishes, many restaurants have this thing, supermarkets also have steamed and cut up for sale.

Boiled sticky rice cakes -- made of rice flour and shaped into round strips -- are stir-fried or boiled with vegetables in restaurants, and are so spicy they make your nose run. Boiled sticky rice cakes are a common street snack, with vendors using woven plastic sheds and large flat metal trays to cook a pot full of them, red and steaming hot, and a group of students each with a bamboo stick gathered around to eat them with fervor. No vegetables are sold on the street, just cooked in chili sauce.

Beef in raw form - a more upscale food in Korean cuisine. General restaurant is the raw beef cut into strips, the plate covered with green vegetables up a round ball, dripping with sesame oil, some have a spicy sauce, dress up the seasoning to eat, the beef dark red, the domestic food are like this. Some upscale is eaten with a Korean specialty of a pear, very sweet pear cut into thin strips - snow-white, frozen beef cut into thin strips of the same size - bright red. The two colors are mixed together in an appetizing way, and the frozen beef is as crispy as the pear, melting in your mouth, so you don't feel like you have to chew the beef before it melts in your mouth. The flavor is sweet and silky.

Snow Pear---Korean specialty, the most favorite fruit. The skin is rough and inedible, and the appearance is unassuming, juicy and extremely sweet. Restaurants will come up with a small plate at the end of the meal when the checkout, domestic Korean restaurants often used the same color of the radish instead. They are sold individually at shopping malls for about 2 dollars each, with a large one costing 8,000 won. Koreans don't eat fruits by holding the whole fruit, but peel it and cut it into pieces and eat it with a toothpick, which is what they usually do at home. Pure fruit juice is available, but it is a bit too sweet. A popular drink is also bottled rice juice - sweet rice soup, the daily drink of Koreans, the status is similar to Coke, the taste is good. Bottled corn juice is even better.