Why do Korean athletes say Chinese food is hard to eat? Korean netizens complain about Chinese food?
This time, I introduce two Korean foods, and you will know why Koreans can't look at Chinese food! [Tongue-throwing]
Dung wine, as the name suggests, is made in the pit given by the child Raoli (see the color of the original pulp), the traditional practice is very exquisite: cut a fresh bamboo tube, dig a small hole in it, and fill it with a large number of pine needles as the main raw material; After not plugging this hole, put this bamboo tube into the toilet mentioned above (note that it is not directly put into the pit) - it must be the toilet for children to use (after 3-4 months, the bamboo tube is taken out of the toilet, when the pine needles have been naturally fermented, and there is a wonderful ecological reaction under the fumigation of the feces, that is, the above "original pulp" - a clear alcoholic liquid, the amount is not much, it must be immediately mixed with Magley-Yihan ethnic mash made of rice to taste, and then it can be drunk, which is said to be able to strengthen the body and activate the blood stasis, clear the fire and smooth the heart.
Of course, this method can be done quickly: put a small piece of the boy's Ollie into the horse
In griffy wine, sealed for three days, it can be obtained, known as "wild man dry wine", this product is smelly and the medicinal effect is thin, and can only be used as an external dressing to treat fall injuries (similar to yellow in people).
The above express method was improved by Korean folk doctors in 2015, adding koji and cooked rice to the Orly to the base wine for seven days, and the alcohol was enough to kill the bacteria in the Ollie; Such medicinal liquor is still known as "Savage King Sprinkle", and internal use can cure bruises.
Hongyu, the so-called sashimi, from China into the peninsula, and then by the Korean people in South Jeolla Province to the magic changed, the photo, is the ordinary sashimi sashimi, just made of rays said to be made with unprocessed fresh rays slices and a small amount of seawater together with the cellar boring for ten days and twenty days, such as the ray meat in the urea fermentation, and then dig coarse to eat... The practice is not highly similar to canned herring, at least exactly the same. But hongyu is not as smelly as canned herring, which is internationally recognized. And that's not to mention, the formal way to eat Hongyu is to accompany kimchi, Korean-style raw mixed meat (preferably pork), and dung wine. Known as "Flood Turbidity Triad.... The taste is so sour that it is recommended to feel it across the screen
Hong Yu Yu is also a local high-end food, which can only be seen on important occasions such as weddings!
Groups that are used to eating, suddenly let them eat, even if they can eat it, they feel that it is not delicious....#Korea##Korean athletes complain that the meals in the Winter Olympic Village are unpalatable##I want to be on micro-headlines##Micro-headline punching# #Today's headlines micro-headlines ##微头条话题 #
