Jiujie ban/// This dish has never appeared in Korean restaurants visited by Koreans overseas (including China). It's an appetizer when you eat a full Korean set meal in a fancy restaurant. As shown in the picture below, in a large wooden food box, eight small dishes around are surrounded by a small dish in the middle, and a small cake made of rice flour in the middle. The skin of dumplings is as thin as cicada's wings, almost transparent, and there are some complete pine nuts on a stack of cookies. There are all kinds of shredded vegetables and pork in eight small plates, which are bright and beautiful in color and very delicate. Put one or two silks in each small dish, roll it up with a small cake, and add a pine nut in the middle, just like artistic creation, which feels very comfortable. Douban soup///is served in a big bowl of thick and hot stones. There are a few small pieces of tofu, some vegetables, pepper and occasionally a few clams in the thick bean paste soup, which is very spicy and fragrant. After drinking, you will sweat all over. A bowl of such thick soup, some pickles and a bowl of rice is a lunch for office workers at noon. Watching Korean dramas, they also use it for breakfast. Koreans eat very little. A friend opened a law firm. At noon, he ate a "one-pot cooking" similar to bean paste and Chili soup in a nearby restaurant, only adding more fish pieces or sausages, and then adding instant noodles at the end. Ginseng Chicken Soup///Choose a chicken of moderate size, cut it clean, add glutinous rice, ginseng, red dates and chestnuts, cook it for several hours in advance, and then heat it in a stone pot when eating. Good ginseng chicken soup, the soup is fragrant and strong, the chicken is tender and smooth, and the flesh and blood are separated with chopsticks. Many tourists in China know that the ginseng chicken soup in Myeongdong is very famous. The large-scale but low-quality one caters to tourists. The chicken soup is muddy and the chicken is as old as chewed wood. I think it was my grandmother's before her death. Along with the soup, there is a small dish of salt and pepper, and a dish of spicy radish, which is used to dip the chicken. Some restaurants will also send a cup of ginseng soaked in wine, which is very hot in one bite. Koreans like to drink ginseng chicken soup in summer, saying that drinking a lot of sweat will relieve the heat, and then they won't sweat when they go out and walk in the street. Blood sausage//Grind pig viscera into pieces, mix them in thick vermicelli, and then pour them into sausage casings, such as sausages. Steamed and sliced when eating, shiny vermicelli with dark minced meat, which has a dirty feeling, stinks and tastes bad, but it is a good hand gift for Korean men. Many small restaurants have them, and supermarkets also sell them steamed and cut. Boiled sticky cake///is made of rice flour, round and strip. When fried or cooked with vegetables in restaurants, it will make your nose run. Boiled sticky cake is a common street snack. The vendors set up a shed with plastic woven cloth. A large metal flat tray contained a pot. The pot was red and hot, and a group of students ate around with bamboo sticks. There are no vegetables in the street, just cooked with Chili sauce. Raw beef///is a high-end food in Korean food. Generally speaking, restaurants will cut raw beef into strips, cover the dishes with vegetables, and take out a round ball coated with sesame oil and some with hot sauce. Beef is dark red and is eaten in China. The high-end one is eaten with a kind of Sydney, which is a specialty of Korea. Very sweet pears are cut into white strips, and frozen beef is cut into red strips of the same size. The two colors are mixed together to attract people's appetite. Frozen beef is as crisp as a pear and melts in the mouth. It feels like it melts in the mouth without chewing beef. This is My Sweetie. Sydney///Korean specialty, one of their favorite fruits. Rough skin is inedible, ugly, juicy and extremely sweet. After dinner, a small dish will be served at the restaurant checkout, but in domestic and Korean restaurants, carrots of the same color are usually used instead. They are sold separately in the shopping center, and each price is about $2, and the extra large price is 8000 won. Koreans don't chew the whole fruit, but peel it and cut it into pieces and eat it with toothpicks. Usually, the same is true at home. There is pure juice squeezed from Sydney, some of which are too sweet. Popular drinks include bottled rice juice and sweet rice soup, which is a daily drink of Koreans, similar in status to cola and delicious. Bottled corn juice is better.