This program is "China-Korea Food Competition"? .

South Korea's unique and nutritious kimchi, as well as all kinds of side dishes mixed with Korean seasoning. Use spoons and chopsticks for tableware. The basic condiments of the restaurant are pepper and garlic, in addition, there are many different flavors of condiments.

Therefore, besides spicy taste, Korean food also has unique color, fragrance and taste, which makes people drool. Han Ding Shi (Korean-style Hakka rice): Inheriting the traditional flavor of Korean-style palace dishes, all kinds of small dishes are filled on the table, except kimchi, which generally does not add Chili powder. Cooking methods such as steaming, roasting, scalding and mixing are different.

China's food culture has lasted for more than 1.7 million years, divided into four development stages: raw food, cooked food, natural cooking and scientific cooking. More than 61,111 kinds of traditional dishes, more than 21,111 kinds of industrial foods, colorful banquets and colorful flavor schools have been introduced, and it has won the reputation of "cooking kingdom". Expanding knowledge

From the perspective of influence, China's food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it also indirectly affects Europe, America, Africa and Oceania, such as China's vegetarian culture, tea culture, sauce and vinegar, pasta, medicated diet, ceramic tableware and soybeans, all of which benefit billions of people all over the world.