What are the similarities and differences between the food cultures of China and Korea?

What are the similarities and differences between China and South Korea after comparing their food cultures are as follows:

National histories are long and short, boundaries are large and small, strengths are strong and weak, populations are large and small, and there are differences in ethnic composition, religious beliefs, nature of regimes, and economic structures, so food cultures are not the same in each country.?

I. Korean gold-collar culture.

Korea's climate and terroir were suitable for agriculture, and the cultivation of grains began as early as the Neolithic period, when rice was popularized. Since then, grains have been the center of Korean food culture, and in the late Three Kingdoms period, the traditional Korean family meal was formed, with rice and vegetables as the main and side dishes.

Thereafter, grain diets such as rice, congee, cakes, noodles, dumplings, katsuyu, and wine were developed, and fermented diets such as soybean paste and soy sauce were also developed.

The staple food was white rice. Popular dishes include hot pots with meat, fish, tofu and vegetables, and kimchi, a nutritious dish unique to Korea. The food is also prepared with a variety of small dishes that are seasoned with Korean seasonings. Spoons and chopsticks are used for cutlery.

2. Chinese food culture?

1. Under the influence of the philosophical ideas of yin and yang and five elements in traditional Chinese culture and education, the ethical and moral concepts of Confucianism, the nutritional and physiological doctrines of traditional Chinese medicine, as well as the achievements in culture and art, the aesthetic taste of food, and the characteristics of the national character, the Chinese culinary arts have been created, and the profound Chinese culinary culture has been formed.

2. From the evolution, Chinese culinary culture stretches over 1.7 million years, divided into raw food, cooked food, natural cooking, scientific cooking four stages of development, the introduction of more than 60,000 kinds of traditional dishes, more than 20,000 kinds of industrial food, colorful feasts and colorful flavors of the genre, to obtain the "Kingdom of Cooking" reputation.

3. From the connotation, China's food culture involves the development and utilization of food sources, the use of food utensils and innovation, food production and consumption, catering services and hospitality, catering and food business and management, as well as food and national security, food and literature and art, diet and the relationship between the realm of life, etc., deep and broad.

4. In terms of extension, Chinese food culture can be classified from various angles, such as era and technique, region and economy, ethnicity and religion, food and eating utensils, consumption and level, folklore and function, etc., which show different cultural tastes and embody different values of use, with a variety of colors and varieties.?

5. From the qualitative point of view, the Chinese food culture highlights the nutritional support to help enrich the theory of Yingwei (vegetarianism, emphasis on medicinal diets and tonic), the five flavors and the realm of harmony (distinctive flavors, the right mouth treasures, the reputation of the "tongue dish"), the odd and positive changes in the cooking method (kitchen rules for the principal, flexible and adaptable), and the food of the view of the smooth God and happy (the literary quality and refined, moral and educational, the concept of the cuisine). The four major attributes of the culture (literacy, education in food), has a different food culture from overseas countries, the innate beauty.