Dagao: one of the traditional foods that Koreans love most. The history of cake-making is relatively long, which was recorded in the Korean literature as early as the 18th century. At that time, cake-making was called "attracting cake" and it was called one of the traditional foods. Nowadays, every family treats relatives and friends with cakes on holidays or weddings and funerals. As the name implies, the cake is made. The raw material for making cakes is mainly glutinous rice. Where glutinous rice is not produced, millet or millet is used; Besides adzuki bean, soybean, mung bean, pine nuts, chestnuts, red dates, sesame seeds, etc. can also be used as the raw materials of the sprinkled bean noodles. When making, first clean the sticky rice, steam it, put it in a cake-beating trough or on a slate, and break the rice grains together with a cake-beating hammer. When eating, cut it into small pieces with a knife dipped in water and eat it with cake noodles.

cold noodles: one of the traditional Korean foods. Korean people not only like to eat cold noodles in hot summer, but also like to sit on the kang and eat cold noodles even in cold winter. Especially from noon on the fourth day of the first lunar month every year, Koreans have the custom of eating cold noodles with their whole family. According to folklore, eating noodles on this day can "live a hundred years", so cold noodles are also called "longevity noodles". The main raw materials of cold noodles are buckwheat flour, wheat flour and starch, and can also be made of corn flour, sorghum flour, elm bark flour and potato starch. The method is to add starch and water to buckwheat noodles, mix them into noodles, cool them with cold water after cooking, and add sesame oil, pepper, kimchi, beef sauce and beef soup to make them cool and refreshing, and taste delicious.

Erming Liquor: It is the custom of Korean people to drink Erming Liquor. On the morning of the fifteenth day of the first month, I drink Erming wine on an empty stomach to wish my ears to be alert. This wine is not specially made. Any wine I drink on the morning of the fifteenth day of the first month is called "Erming wine".

dog dog sauce soup: dog dog is the hottest season in a year. However, Koreans have the custom of killing dogs and eating dog hot soup in dog days. This sauce soup has a special flavor, which can be greatly supplemented by eating dog meat sauce soup in dog days. Most Koreans like to eat dog meat. However, it is absolutely forbidden to eat dog meat during festivals or weddings and funerals. This is a custom and a courtesy.

Five-grain rice: Koreans have been eating five-grain rice for a long time. On the fifteenth day of the first month, farmers make five-grain rice with glutinous rice, rhubarb rice, millet, sorghum rice and adzuki beans. Also put some in the cow trough to see which kind of food the cows eat first, which means what kind of food can be harvested this year. This custom is still circulating among the people.

rice wine: a favorite drink of Koreans. Rice wine is a good product for them to entertain guests. If a guest comes to visit, the host always brings a bowl of rice wine brewed by himself. This wine is a little whiter than yellow rice wine, and it is also slightly sweet. This rice wine is full of stamina. When the elders drink together, they should move their heads to the side to drink, and never raise their glasses and drink in front of the elders, otherwise it is disrespectful to the elders.

spicy cabbage: one of the traditional foods that Koreans love most. Every winter, after the Chinese cabbage comes down, they begin to make spicy cabbage. At this time, whether in rural areas or towns, every family has to do it, ranging from a few hundred kilograms to a thousand kilograms, because it will continue to eat until the next spring. Spicy cabbage, fragrant and refreshing, has the effects of relieving boredom and hangover, helping digestion and increasing appetite. It is not only a regular dish at home on weekdays, but also a banquet. Therefore, it is very popular and has become an indispensable dish in the daily diet of Koreans.