What are the customs of the Korean people in Yanbian?

The traditional clothing of the Korean people is consistent with their lifestyle. The Korean people live with the fire kang as the centerpiece. Men usually sit cross-legged, while women usually sit with their knees on the ground in a crisp posture, so their clothes are mostly loose-fitting. Koreans generally like to wear white clothes, showing their love for purity and simplicity, so they are called the "white-clad nation".

The most distinctive clothing and still popular among people today is women’s clothing. Korean women's clothing is divided into upper and lower garments. The upper garment "Zeolaoli" (short shirt) is mostly made of satin or gauze with bright colors and beautiful patterns. The skirt is very short, only reaching the chest, the cuffs are slightly thin, no buttons are used, and the front collar is The two long colorful ribbons are tied into a butterfly shape.

The bottom is a loose colorful high-waisted long skirt, which is wrapped around two or three layers of underwear to make it more fitted. The way to wear it is to wear the skirt first and then the short shirt. In harmony with this kind of clothing, it is customary to wear white or sky blue boat-shaped hook-nose rubber shoes, which are integrated with the clothing and show the beauty of the curves. This kind of dress can only be seen in various festive festivals and events nowadays.

The Koreans live in the north and are mostly engaged in rice production, which directly affects the formation of their staple food habits. In the traditional Korean diet, rice and vegetables are the basic diet, and the dishes are usually characterized by spicy food. In the daily diet, rice is generally used as the staple food, vegetable soup as the non-staple food, and various side dishes with various flavors. Koreans have always been vegetarians and do not like to eat greasy food. Their dietary characteristics can be summarized as spicy, cool and light.

Korean-style side dishes are very distinctive, with pickling and mixing as the main forms. The most famous ones are pickled side dishes, which are indispensable all year round. The Korean people are very particular about pickling, and each family has jars of different sizes for pickling vegetables. The pickled vegetables include cabbage, radish, spinach, cucumber, eggplant, kohlrabi, etc. Among them, spicy cabbage is the most famous.

Extended information

The Korean people have many traditional foods, the most famous of which are cakes, cold noodles, and kimchi. The cake is made of steamed glutinous rice, beaten into balls, cut into pieces, sprinkled with bean flour and added with dilute honey and white sugar.

Cold noodles are made by adding starch and water to buckwheat noodles and kneading them into noodles. After cooking, they are cooled with cold water and added with sesame oil, chili, pickles, soybean and beef soup. They taste cool. Refreshing and delicious. Kimchi is made by soaking Chinese cabbage for several days, rinsing it, mixing it with chili peppers and other seasonings, and sealing it in a large vat. The longer it marinates, the more delicious it tastes.

The Korean people like to eat rice and are good at making rice. They are very particular about the use of water and fire. The iron pot used to make rice has a deep bottom, a closed mouth and a tight lid. It is heated evenly and can simmer. The rice grains are soft and the rice tastes pure. You can make a double layer of rice with different textures, or multiple layers of rice in one pot at a time. Various sliced ??cakes, loose cakes, steamed cakes, steamed cakes, cold noodles, etc. made of rice flour are also daily staple foods of the Korean people.

The common daily dishes of the Korean people are "Bazhencai" and "Jiangmu'er" (big pickled vegetable soup). "Bazhencai" is a dish made of eight raw materials: mung bean sprouts, soybean sprouts, water tofu, dry tofu, vermicelli, platycodon, bracken, and mushrooms, which are stewed, mixed, stir-fried, and fried. The main raw materials of pickle soup are Chinese cabbage, autumn cabbage, Daxing cabbage, seaweed (strips), etc. The sauce is used instead of salt, and water is added to blanch it before eating.

Baidu Encyclopedia - Korean

China.com - Korean eating habits