As we all know, Korean netizens have always been particularly persistent about the ownership of "kimchi", and this persistence has recently erupted in the comment area of a video.
Li Ziqi, who is popular all over the world in poetic and pastoral style and introduces Chinese culture to the world, recently uploaded a video of homemade kimchi at home, but did not expect that the comment area was quickly occupied by Korean netizens, and what was expressed was nothing more than the same meaning: kimchi is Korean, Chinese don't grab it anymore!
Unexpectedly, the follow-up of the incident continued to ferment, a Korean food blogger Hamzy who has millions of fans in China, and because of the kimchi incident, the external network liked a number of insulting comments on China and caused a fierce controversy, and then Hamzy publicly apologized on multiple social platforms, and as a result, in the process of live apology, because of the sluggish silence throughout the whole process, once held back laughter and was considered very insincere, and even after apologizing, it was also found by netizens to apologize in china. While continuing to reply to South Korean netizens on the Internet, he said that he apologized Chinese said dirty words, a wave of operations, and pushed the responsibility to the end.
However, in the end, not only did the fans lose 300,000 in one day, but the company finally terminated her contract.
And the cause of all this is actually a thing that Chinese doesn't really care about: kimchi.
Almost every Chinese netizen can realize that kimchi is indeed a very representative item in today's Korean food culture, thanks to the cultural output of South Korea through film and television works in recent years. In fact, the traditional Korean spicy kimchi did not take shape for a long time, after the further common cultivation of chili peppers, the bottom layer began to replace salt with chili peppers, because historically the people could not afford to eat salt, so the use of peppers as a stimulating food instead of salt can improve appetite. The accessories that can be used in Korean kimchi today, especially white sugar, were actually popularized after the 1970s.
The reason why Chinese netizens do not care about this matter, Liaoning Radio and Television Station City Channel "in Action" host Zhu Xia in a video of "back to" Korean netizens has made it very clear, simply because the Chinese and Korean people's cognition and attitude towards kimchi this kind of food is different, in South Korea, kimchi can be said to be the highlight of a meal, from beginning to end will not leave the desktop; and in China, kimchi can only be used as an embellishment and foil, appeared briefly in a meal, and is only the most inconspicuous place to collect at home on weekdays. The root of this problem is naturally also the disparity in the products between the two countries.
From the fire many years ago to today's "Korean primary school lunch" photo, you can see that in the pictures, it is full of pickle pickle pickle products, and the Weibo blogger "Pure House of Everything" said: "How much nitrite corrosion will the small stomach have to experience in advance." The reason why the kimchi culture has flourished so far is because "even in 2021, South Korea will not be able to solve the problem of fresh vegetable supply in winter with dignity."
Speaking of China, the types of kimchi and pickled vegetables have never been less, but everyone does not take them seriously, roughly counting, there are the following:
<h1>Beijing pickles</h1>
Speaking of Beijing pickles, the most famous "Liubiju" outside the front door was opened as early as the Ming Jiajing period, and has a history of nearly 500 years; the Tianyuan Sauce Garden in the south of Xidan Road, opened during the Qing Tongzhi period, osmanthus sugar cooked mustard, sauce sprout ginger and other signature dishes. Historically, the rise of pickles in Beijing was also due to the tightness, lack and relatively high price of vegetables in the old days. From February to April is the so-called "green and yellow" period, when the vegetables in the cellar have been sold almost, in the past there was no so-called winter storage cabbage, are stored by farmers and vegetable merchants, and new vegetables have not yet been marketed, so these two or three months the people can only eat pickled pickles.
<h1>Yangzhou pickles</h1>
Yangzhou pickle is one of the most famous pickles in China, produced in Yangzhou, Jiangsu Province. The famous pickle varieties pickled are pagoda dish, milk cucumber, assorted vegetables, tender ginger, sauce radish head, spicy oil coriander heart, sauce lettuce, etc., characterized by fresh, sweet, crisp and tender, and different from the taste of Beijing pickles; the most famous long-established pickle production stores are Yangzhou Sanhe and Simei.
<h1>Sichuan kimchi</h1>
Sichuan kimchi, also known as "pickles" or "pickles" in some places, is a well-known food in Sichuan and Chongqing. In the feast and banquet of Sichuan and Chongqing, in addition to tasting various delicacies, the last few colors of kimchi are called "sui meals" to adjust the taste, and there is also a special effect of decanting and detangling. According to written records, Sichuan kimchi has a history of more than 1500 years, and can be made and eaten all year round.
In addition, kimchi and pickled vegetables from all over China have their own characteristics, such as rose kohlrabi in Yunnan, sauerkraut in Guizhou, sour cabbage in Hubei, dried radish in Shanghai, Fuling squeezed vegetables in Chongqing, etc. The variety is almost every province and region has its own characteristics. Therefore, Chinese netizens are actually not very concerned about who kimchi is, because we don't have kimchi, and we eat it on a daily basis, but if Korean netizens don't have kimchi, the consequences may be very serious.