Koreans are very picky about food, and there is a saying that "food is one of Five Blessingg". Korean food is characterized by "five flavors and five colors", that is, it consists of five colors: sweet, sour, bitter, spicy, salty and red, white, black, green and yellow. The daily diet of Koreans is rice, kimchi, miso, Chili sauce, kimchi, Bazhen cuisine and miso soup. The main ingredients of Bazhen cuisine are mung bean sprouts, soybean sprouts, tofu, dried tofu, vermicelli, Toona sinensis stems, Tibetan cuisine and mushrooms.

Koreans especially like to eat Chili. Chili noodles and Chili sauce are usually essential seasonings. This is related to the cold and humid climate in Korea and the need for cold and moisture resistance when planting rice, just as kimchi is a necessary non-staple food with Korean national characteristics in winter. Wash and dry Chinese cabbage and Rachel on June 5438+0 1 every year, add various seasonings such as pepper, garlic, onion and seafood, cover the stain with a vat, and seal it for half a month to 1 month. Every housewife has a unique craft and secret recipe for pickling kimchi, so the taste of kimchi varies from family to family. Koreans like beef, chicken and fish, but they don't like mutton, ducks and greasy food. Dog meat is one of their favorite meats.

There are many springs in Korea, which are clean, cool and sweet, because two Koreans generally don't drink tea or boiled water. Koreans are used to eating at low tables, which are filled with rice bowls, soup bowls, saucers and dishes with side dishes. Chopsticks and spoons are also used for eating. South Korea's famous local dishes mainly include: all kinds of sashimi, stinky fish in Mokpo, stewed suckling pig in Gwangju, roast beef, raw mixed beef stomach (i.e. tripe), ginseng chicken and immortal stove (i.e. Yuekouzi soup, similar to China's hot pot). Korean diet can not be separated from crisp products, there are many kinds, mainly pickles and pickled fish.

Koreans love soup. Soup is an important part of Korean diet, and it is essential when eating. There are many kinds, mainly miso soup and dog broth. Koreans often eat desserts, cakes and pasta, mainly maltose, nectar, cakes, steamed cakes, steamed cakes, fried cakes, fried cakes and cold noodles.

The daily drinks of Koreans include alcohol and soft drinks. Sanhai liquor is a kind of turbid liquor, and its history can be traced back to Silla, Baekje and Koguryo periods. Because it is brewed by farmers, it is commonly known as agricultural wine, which is blended with clear honey, but the alcohol content is low, cool and delicious; In addition, there are sake with long shelf life and sweet wine suitable for winter brewing. Soft drinks mainly include folk-made scented tea and persimmon juice. The former has the same name as the scented tea in China, but its essence is irrelevant. Most of the latter get drunk on New Year's Day.