Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are the differences between korean and chinese cuisine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the differences between korean and chinese cuisine?),it will help you,my kids.
Answer:
There are different types of chinese cuisine. Each region of China has its own speciality. The main Chinese cuisine that people in Europe and North America encounter is Cantonese cuisine.
To me, the main difference between Chinese and Korean cuisine is that there are a variety of favours and ways of cooking food to draw out the favours in Chinese cuisine whereas in Korean cuisine it is all about Kimchi (which is pretty bland).
Korean cuisine originates in Korea and Chinese cuisine originates in China!!
LOL
I beg to differ, Korean food is excellent. There are many Korean dish recipes available on the Internet. My family loves Bul gogi, and Kalbi, beef and beef rib dishes that are sweet yet spicy. Sam gup sau, a spicy pork dish, many many noodle dishes both hot and cold. All Korean meals are served with many bowls of vegetables spiced or pickled in a variety of ways. I spent a year in Korea, went out to a different restaurant every weekend, couldn't even read the menu LOL and I enjoyed it very much, food is excellent!
possibly the ingredients and the way it's all prepared? i don't know much about chinese cuisine but from what i noticed they seem to do alot of stir fries which i haven't seen too much in authentic korean cooking. also korean cooking seems to be more about the rice and the sidedishes--bean sprouts, kimchi, myul chi (anchovies)...etc. but korean people love chinese food as well as japanese and i'm sure it's the other way around for chinese so alot of it gets blended.
the spices...
meal in Chinese culture is typically seen as consisting of two or more general components: (1) a carbohydrate source or starch, known as 主食 in the Chinese language, (zhǔshí Pinyin , lit. "main food", staple) — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items, known as 菜 (càiPinyin , lit. vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous.
Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (mantou饅頭) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, it is sometimes the case that no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China.
Korean cuisine is based on the traditional food of Korea. From the complex Korean royal court cuisine to regional specialties to modern fusion cuisine, the ingredients and preparation are richly varied, and many dishes are becoming internationally popular. The foods described in this article are very different from Korean royal court cuisine, and were (and still are) widely enjoyed by the Korean masses. Kimchi is believed to be a healthy food with many purported health benefits.
It is based largely on rice, noodles, vegetables, meats and tofu (dubu in Korean). Traditional Korean meals are notable for the number of side dishes (banchan) that accompany the ubiquitous steam-cooked short-grain rice, soup, and kimchi (fermented, spicy vegetable banchan, most commonly cabbage, radish or cucumber). Every meal is accompanied by numerous banchan.
Korean food is usually seasoned with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger and gochujang (red chili paste). Korea is the largest consumer of garlic, ahead of the rest of Asia (particularly China and Thailand, excluding Japan) and the Northern Mediterranean (mainly Spain, Italy, and Greece).
The cuisine varies seasonally, and especially during winter, traditionally relies much on kimchi and other pickled vegetables preserved in big ceramic containers stored underground in the outdoor courtyard. Preparation of Korean food is generally very labor-intensive.
Korean royal cuisine, once only enjoyed by the royal court of the Joseon period, take hours and days to prepare. It must harmonize warm and cold, hot and mild, rough and soft, solid and liquid, and a balance of presentation colors. It is often served on hand-forged bronzeware or bangjjaa. The foods are served in a specific arrangement of small dishes alternating to highlight the shape and color of the ingredients.
Some of these traditional royal cuisines, which can cost as much as ?240,000 (~US$265) per person excluding drinks, include serving by exclusive waiters and can be found at high-end restaurants in select locations within the city of Seoul. Imperial cuisine has received a recent boost in popularity, due to Dae Jang Geum, a Korean television drama very popular in many parts of Asia, about a humble girl becoming the royal head chef during the Joseon period.
There is also a Korean tea ceremony.
http://en.wikipedia.org/wiki/chinese_cui...
http://en.wikipedia.org/wiki/korean_cuis...
although there is a lot similar with different names, different country different cuisine
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are the differences between korean and chinese cuisine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the differences between korean and chinese cuisine?),it will help you,my kids.
Answer:
There are different types of chinese cuisine. Each region of China has its own speciality. The main Chinese cuisine that people in Europe and North America encounter is Cantonese cuisine.
To me, the main difference between Chinese and Korean cuisine is that there are a variety of favours and ways of cooking food to draw out the favours in Chinese cuisine whereas in Korean cuisine it is all about Kimchi (which is pretty bland).
Korean cuisine originates in Korea and Chinese cuisine originates in China!!
LOL
I beg to differ, Korean food is excellent. There are many Korean dish recipes available on the Internet. My family loves Bul gogi, and Kalbi, beef and beef rib dishes that are sweet yet spicy. Sam gup sau, a spicy pork dish, many many noodle dishes both hot and cold. All Korean meals are served with many bowls of vegetables spiced or pickled in a variety of ways. I spent a year in Korea, went out to a different restaurant every weekend, couldn't even read the menu LOL and I enjoyed it very much, food is excellent!
possibly the ingredients and the way it's all prepared? i don't know much about chinese cuisine but from what i noticed they seem to do alot of stir fries which i haven't seen too much in authentic korean cooking. also korean cooking seems to be more about the rice and the sidedishes--bean sprouts, kimchi, myul chi (anchovies)...etc. but korean people love chinese food as well as japanese and i'm sure it's the other way around for chinese so alot of it gets blended.
the spices...
meal in Chinese culture is typically seen as consisting of two or more general components: (1) a carbohydrate source or starch, known as 主食 in the Chinese language, (zhǔshí Pinyin , lit. "main food", staple) — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items, known as 菜 (càiPinyin , lit. vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous.
Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (mantou饅頭) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, it is sometimes the case that no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China.
Korean cuisine is based on the traditional food of Korea. From the complex Korean royal court cuisine to regional specialties to modern fusion cuisine, the ingredients and preparation are richly varied, and many dishes are becoming internationally popular. The foods described in this article are very different from Korean royal court cuisine, and were (and still are) widely enjoyed by the Korean masses. Kimchi is believed to be a healthy food with many purported health benefits.
It is based largely on rice, noodles, vegetables, meats and tofu (dubu in Korean). Traditional Korean meals are notable for the number of side dishes (banchan) that accompany the ubiquitous steam-cooked short-grain rice, soup, and kimchi (fermented, spicy vegetable banchan, most commonly cabbage, radish or cucumber). Every meal is accompanied by numerous banchan.
Korean food is usually seasoned with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger and gochujang (red chili paste). Korea is the largest consumer of garlic, ahead of the rest of Asia (particularly China and Thailand, excluding Japan) and the Northern Mediterranean (mainly Spain, Italy, and Greece).
The cuisine varies seasonally, and especially during winter, traditionally relies much on kimchi and other pickled vegetables preserved in big ceramic containers stored underground in the outdoor courtyard. Preparation of Korean food is generally very labor-intensive.
Korean royal cuisine, once only enjoyed by the royal court of the Joseon period, take hours and days to prepare. It must harmonize warm and cold, hot and mild, rough and soft, solid and liquid, and a balance of presentation colors. It is often served on hand-forged bronzeware or bangjjaa. The foods are served in a specific arrangement of small dishes alternating to highlight the shape and color of the ingredients.
Some of these traditional royal cuisines, which can cost as much as ?240,000 (~US$265) per person excluding drinks, include serving by exclusive waiters and can be found at high-end restaurants in select locations within the city of Seoul. Imperial cuisine has received a recent boost in popularity, due to Dae Jang Geum, a Korean television drama very popular in many parts of Asia, about a humble girl becoming the royal head chef during the Joseon period.
There is also a Korean tea ceremony.
http://en.wikipedia.org/wiki/chinese_cui...
http://en.wikipedia.org/wiki/korean_cuis...
although there is a lot similar with different names, different country different cuisine
correctness,It's Non-profit and only for informational purposes.
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