People in the Paleolithic Age usually picked wild fruits and hunted animals and fish for food. Starting from the Neolithic Age, people began to engage in farming, grow grains, and began to make pottery to store food.

In the Bronze Age people began to grow more crops: rice and beans began to be cultivated.

In the following Iron Age, crop production increased dramatically due to the use of iron tools. During the Three Kingdoms Period, because the Goguryeo people liked to eat meat, they developed the wine-making and sauce-making techniques of the Baekje and Silla people.

Koreans, like Japanese, are accustomed to sitting on the floor and eating cross-legged.

Their traditional diet is relatively simple. Rice is their staple food and they love to eat kimchi. It is said that the export volume of kimchi is the first in the world. With so many varieties, I think it can win the championship because it is served grandly at every meal and can be arranged on exquisite plates.

There are many varieties: cabbage, radish, pepper, and some we can’t name, which are both appetizing and delicious.

There are obviously more vegetarian dishes on their table than we do. Because they are close to the sea, there are also quite a lot of seafood vegetarian dishes.

Another "many" item is sauce products.

The influence of our "sauce vat culture" there has probably reached the point where "green is better than blue". They have a special sauce that is specially used to mix with vegetables and ground rice. I tried it and it tasted very good.

good.

The above "three excesses" may constitute reasonable factors for their diet to be low in sugar, low in fat and meet nutritional requirements.

We have noticed that there are not many Koreans who are obese. Generally, middle-aged and elderly people can maintain their figure and have a healthy complexion. Is this related to good eating habits?

During the Goryeo Dynasty, under the influence of Buddhism, meat-eating declined due to the taboo on killing animals.

And only wine cakes, noodles, salt, tea, etc. can be made in the temple.

In the late Goryeo Dynasty, the Mongolian army invaded, and the trend of meat-eating followed.

Beef offal soup, sausages, and beef head dishes gradually became popular.

Soju also began to spread widely from the areas where they were stationed.

In this way, the alternating consumption of meat and vegetarian food during this period evolved into today's diet.

The frugality and science of Korean people's diet can also be evidenced by a "miniature paper cup" specially designed for use with water dispensers.

It is a small piece of paper only as long as the middle finger and two fingers wide. After special processing, it turns into a very small cup when you hold it in your hand. You can collect water by placing it on the faucet.

Compared with the transparent plastic cups and ordinary paper cups, it has its advantages of being small and simple. It is often seen on Korean streets and fast food restaurants.

Perhaps the most famous Korean food is barbecue.

"Teppanyaki" is not only used for cooking, but also for frying noodles.

The most interesting thing is a kind of "stone barbecue": a pile of pebbles is placed on an iron frame to heat up with electric heating. The pieces of meat are spread out first. When the heat reaches a certain level, the large pieces of meat are minced into small pieces with long scissors until they are tender.

Go among the rolling stones, and soon the aroma will come out with a creaking sound.

According to reports, the cobblestones are imported. Since they can store heat and even out the temperature, they can prevent the meat from being scorched and can remove oil and smell.

The climate in South Korea is similar to the oceanic climate, but it is not just an oceanic climate. This unique climate has formed Korea's unique human geography. Of course, it also has its own unique and delicious traditional food.

Let’s introduce four kinds of traditional representative foods with Korean characteristics.

Flower waffles: The name "waffles" with great color and fragrance comes from the fact that when steaming cakes, a layer of pine needles is spread on the steamer to prevent the cakes from sticking to the steamer.

Flower pancakes are made by dyeing natural colors with gourds, carrots, pumpkins, etc., and then adding colorful patterns such as flowers and birds.

That is to say, flowers, leaves, birds, etc. are made from dyed rice dough and pasted on the cakes, so that the cakes are not only faintly fragrant but also colorful, fragrant and beautiful.

During the Joseon Dynasty, food called "various pancakes" were indispensable at palace banquets. In addition to ordinary pancakes filled with beans, dates, chestnuts, etc., there were also meats and vegetables such as water celery, shiitake mushrooms, shiitake mushrooms, and chicken.

Stuffed “stuffed waffles.”

Taro soup: a must-have food for the Mid-Autumn Festival. If the Mid-Autumn Festival food is different from the Spring Festival ancestor worship food and other seasonal foods, the most representative food is taro soup.

Because taro soup is harvested around the Mid-Autumn Festival, you can only try it during the Mid-Autumn Festival.

It is easy to overeat during the Mid-Autumn Festival, but as long as you eat taro soup, you will not suffer from stasis or diarrhea.

Taro is an alkaline food and rich in fiber, which not only helps digestion, but also promotes gastrointestinal motility and prevents constipation.

Flower Skewers: Multi-Ingredient "Colorful Coat" Among the gorgeous Mid-Autumn Festival foods, the top one is definitely the Flower Skewers.

It is a BBQ skewer made with various foods such as cucumbers, carrots, platycodon, mushrooms and eggs.

When placed around a round plate, it looks as gorgeous as a colorful group, so it is often used as a Mid-Autumn Festival delicacy.

The pattern skewers use meat and vegetables evenly, so there is no bias in terms of nutrition.

Place red clams and sole in the center of the plate to make the nutrition more balanced.

Stewed Beef Tendon: The most festive delicacy is meat. The meat dish with the strongest autumn flavor is undoubtedly the stewed beef tendon.

Braised beef tendon is a nutritious food made with new chestnuts and delicious autumn mushrooms. It is also topped with beef offal, ginkgo biloba, fried eggs and celery sticks to make it delicious and colorful.

In fact, there are far more traditional Korean delicacies than these. There are also rice cakes and rice cake soup that are must-have foods for Koreans during the Chinese New Year. Candidates must also eat them during the college entrance examination, which means high school.

Every country and every nation has its own long history and its own traditional cuisine.