Making tteokguk gets trendy in pandemic times
Tteokguk is a classic staple of Koreans, commonly enjoyed at the start of the New Year.
Tteokguk is a classic staple of Koreans, commonly enjoyed at the start of the New Year.
When broken down by country, China was the biggest market for instant noodle makers, followed by the US, Japan and Taiwan.
In 2020, the restaurant was awarded “Traveler’s Choice” by TripAdvisor, and ranked in the top 10% of restaurants in the world.
Boosted by the contactless trend, the small self-servicing ramen shops have caught the eyes of Koreans, especially solo diners.
“Salted lemons are like umeboshi pickled plums in that you can use them for years,” nutritionist Maki Shibata said.
Known as tang ta (literally meaning pagoda candy) in Mandarin, it has been an integral item of the prayer altar, especially among Hokkiens.
Crucian carp is a popular fish with tender meat and a fresh flavor, but its many tiny bones make it difficult to eat or process industrially.
Crocodile meat is also seen as an environmentally friendly product as breeding is done without exposure to harmful chemicals.
Normally sold as skewers, the Nice Cow cart vendors have elevated the spectacle to another level by roasting the whole reptile on display.
Served everywhere, from beaches along the Yangtze River to bomb shelters left over from the 1940s, it dominates the city's culinary scene.