"hand-operated, experience grasp" reason, the taste of the good or bad in the hands of the chef. Korean cuisine is based on "five flavors and five colors," which are
mixed with five flavors: sweet, sour, bitter, spicy and salty, and five colors: red, white, black, green and yellow. Koreans eat rice as their staple food and meat, beans, seafood, kimchi and soup as supplementary food. As the saying goes, "When in Rome, do as the Romans do", Korean cuisine came to China since
Naturally, also have to integrate the Chinese characteristics, Korean cuisine in China are characterized by:
1, kimchi as a symbol
Tasting Korean cuisine, of course, kimchi is indispensable. Fermented food has a long history in Korea, because of the four seasons, in the past, there is no green vegetables
winter, people pickled cabbage in brine storage, and gradually developed into today's kimchi. Kimchi is simple to make, and all the attention is paid to the ingredients that are added
to it, such as hot sauce, garlic, ginger and fruits. The addition of these makes it more nutritious and flavorful. And kimchi varies from restaurant to restaurant and family to family, just as curry varies from restaurant to restaurant and family to family in India. There are also many dishes derived from kimchi, such as kimchi fried rice, kimchi hot pot and kimchi ramen.
Korean cuisine "appetizer" (commonly known as "small dishes") is very rich, such as pickled cabbage, pickled radish, pickled cucumber, bean sprouts, potatoes and beef
and so on, usually 4 to 8 samples, and is free.