Special cuisine is the best in culture and art. In fact, our history in Asia is even longer. We often say that Chinese and western special cuisine, western countries refer to European and American countries, while China Oriental generally refers to our China. Like South Korea and Japan, many food cultures are inherited from China, such as sauerkraut and sashimi.

of course, Korea and Japan also have their own local food culture and art. For example, bibimbap originated in Jeollabuk-do, South Korea, so there is another name called "Korean bibimbap", which can be regarded as the authentic food of Koreans themselves. It tastes delicious and complicated, because there are quite a lot of materials.

But Korean bibimbap looks gorgeous, but its taste is somewhat "loose", because in terms of ingredients, this bowl of Korean bibimbap has beef and mutton, sauerkraut, onions and carrots, which are complicated and irrelevant, so it is impossible to eat the flavor that bibimbap should have.

Remember that China's bibimbap pursues perfection, simplicity and deliciousness. I will pour soy sauce into a bowl of rice, and the taste will definitely not be difficult to swallow after mixing, just like I usually like to dip water tofu in clear water and eat it with soy sauce, which is what I eat.

In addition, it can be understood that bibimbap with Chili sauce, a good friend who loves spicy sauce can make him eat several bowls of white rice very well until he is full, so it can be said that bibimbap is simple but will not lose its delicious side, and it is not something that looks more delicious when the food is bigger.

In Japan, bibimbap actually pays attention to simplicity, which is very similar to ours, but it doesn't surprise us. After all, many Japanese cultures and arts have been passed down to China, especially in the food culture, and the sashimi eating method mentioned earlier is one of them.

Nattokinase is inevitable for Japanese to eat bibimbap. They love natto very much, but it smells like stinky tofu, but it smells delicious. It can be said that nattokinase is their side dish, just like our own pickles, but natto bibimbap is not particularly "not simple".

The really awesome Japanese bibimbap is actually mixed with eggs, which is a bit unbelievable in many people's eyes, because it is largely equivalent to eating raw eggs. Remember that eating raw eggs directly is not only a bit fishy, but also has more germs. If I were you, I really don't have the guts.

Therefore, this "raw egg bibimbap" can be regarded as the "secret weapon" of Japanese bibimbap. As soon as I take it out, I will give up directly. However, it should be noted that there are plenty of raw eggs in Japan that can be eaten raw. They take many things seriously and meticulously, and they are also pursuing perfection, such as eating raw eggs.

Why do Japanese dare to eat raw eggs and stir-fry rice with eggs? In fact, their courage comes from the fact that their eggs are "not quite the same" as ours. The raw eggs that Japan can eat raw are actually treated "uniquely", otherwise they wouldn't dare to try them with our eggs.

In essence, there are a set of strict steps from raising chickens to sterilizing eggs, to ensure that these raw eggs are completely drinkable. Therefore, I think that eating eggs in Japan really makes me admit defeat, and the point of losing is to admire them and admire the fact that these raw eggs are made.

What is quality and what is the pursuit of life? Perhaps a small egg can enlighten us. The details are very important, and we should look at everything with care.