The Republic of Korea

On the 3 floor of the South Korean Pavilion, Huangpu River viewing platform, tourists spontaneously formed a group of 4 people, put on aprons and gloves, and cooked the radish pickles in person under the careful guidance of Korean chefs.

In the past 1.5 hours, we learned about the main ingredients and ingredients of pickles, and learned how to cut, pickle and preserve radish.

To make tasty radish pickles, the key is to make good dipping sauce.

Chef Jin Chengzhe said that chili powder, salt, sugar, chive, shrimp paste, pear, onion, garlic, ginger, fish sauce and so on are essential.

And radish should be marinated for 6 hours in advance.

Under the guidance of the chef, the chili sauce is rubbed repeatedly on the surface of the radish until it is blended with chili sauce.

Finally, a basin of colourful and delicious radish pickles was produced.

After the selection, the 7 group won the competition and was awarded the Korean food experience voucher issued by Mr. Pu Yinyu, curator of the Korean Pavilion.

After the activity, visitors can also take away their own pickles.

In order to increase the publicity of Korean food culture, the South Korean Pavilion has set up a food promotion hall, and has also carefully prepared exhibits and experience activities for tourists.

In the open space of the Korean Pavilion, visitors can get the introduction of Korean food on 18 interactive information consultation screens.

In the two floor exhibition area, there is also an interactive project called "Table of Love (Korean sentiment and diet)".

Statistics show that since June, more than 2000 tourists have come to the Korean restaurant in Korea every day. Even after the peak of the meal, tourists waiting for dinner still have long lines outside the restaurant.

Jin Shiyi, manager of souvenir shop, said