打糕：
Tteok(떡) (Korean pronunciation: [tʼʌk]) is a class of Korean rice cakes made with glutinous rice flour (also known as sweet rice or chapssal), by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round. In Korea it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions with nuts and fruits down to the plain-flavored tteok used in home cooking. Some common ingredients for many kinds of tteok are mung bean, red bean, and sweet red bean paste, Korean mugwort, jujube and other dried fruits, sesame seeds and oil, sugar, and pine nuts. 冷面：
仔仔通Naengmyeon is served in a large stainless-steel bowl with a tangy iced broth, julienned cucumbers, slices of Korean pear, and either a boiled egg or slices of cold boiled beef or both. Spicy mustard sauce (or Mustard oil) and vinegar are often added before consumption. Traditionally, the long noodles would be eaten without cutting, as they symbolized longevity of life and good health, but servers at restaurants usually ask if the noodles should be cut prior to eating, and use scissors to cut the noodles.
The two main varieties of naengmyeon are mul naengmyeon(물냉면) and bibim naengmyeon (비빔냉면).
The former is served as a cold soup with the noodles contained in broth made from beef, chicken or dongchimi. The latter is served with a spicy dressing made primarily from gochujang (red chili paste) and eaten all mixed. In the case of bibim naengmyeon, a bowl of the soup broth used in mul naengmyeon or plain broth from the boiled noodles itself are often served on the side.
辣白菜：
小学科学试卷Kimchi (Korean: 김치), also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour".In traditional preparation kimchi is often allowed to ferment underground in jars for months at a time.
It is Korea's national dish, with hundreds of varieties made from napa cabbage, radish, scallion, or cucumber as a main ingredient. Kimchi also has many different kinds depends on the main ingredients.
Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration.
四维检查
新人教版六年级上册>脊髓灰质炎症状
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