Ajou University in Tashkent

Canteen of our University

Canteen of our University

Today I’m going to write about my university food . Food in Uzbekistan is a way of life. Uzbek people treat cooking. Even the most scrupulous researches will not help to identify trends, rules and even more laws. These are recipes on emotions with a lot of nuances and requirements for the dish. There are a lot of type of meals in our university canteen . For example Uzbek and Korean cuisines.

First of all, Uzbeks are very hospitable and cheerful people. They are happy to serve the guests with dishes prepared by their distant ancestors. The food of Uzbek cuisine is opened to the influences of other cultures, in addition Korean dishes are also delicious . It is also prepared in its Korean ways .

Korean Food is unique. It’s known for its spicy flavor and the use of other seasonings to enhance the taste. Dishes are usually flavored with a combination of soy sauce, red pepper, green onion, bean paste, garlic, ginger, sesame, mustard, vinegar, and wine. Seafood plays a very important role as vegetables and livestock. Let’s examine three of the most common and famous types of Korean food.

Traditional type of dishes, which are Uzbek food pilov and many other dishes (large flat plate or dish). While eating Uzbek meal, forks are used on rare occasions. If pilov is not eaten by hand, then it is accepted to eat with a spoon. Other utensils used in the Uzbek cuisine are a kosa (deep bowl) and a piala (a cup for tea). Kimchi is a very popular Korean dish. It is made by fermenting vegetables, usually cabbage and white radish….

Like an American Barbeque, Pulgoki is usually made from beef, pork, sometimes chicken, and also other more exotic meats like cow tongue. Unlike American Barbeque, Korean Pulgoki is almost always thinly sliced and cooked on a built in grill on the table where it will be served. Kalbi, a type of Pulgoki, is made from thinly sliced beef short ribs. When eating Pulgoki or Kalbi, it is customary to cook the meat then move it on to a small dish containing either sweet or sour sauce. It will be left in the dish until it is cool enough, at which point it should be eaten. Pulgoki is very popular in Japan where it is called Yakiniku. It is also available in America. Where Americans may find Kimchi too bitter for their tastes, Pulgoki’s taste is more similar to the popular sweet and meaty taste of American food.

In addition, a national Uzbek food is characterized by exuberant use of meat. The main source of proteins and fats in the northern livestock areas is lamb and sheep's fat. Beef, horse meat, camel meat, goats and poultry are used in many dishes. Also, the fish and fat poultry are well respected among Uzbek people. Eggs are used mainly for festive baking.

In conclusion, Uzbek cuisine is famous not only for a unique set of ingredients, but also for processing of products that have been perfected for thousands of years. Traditional Uzbek food combines several dozen components and requires a lot of experience and attention during cooking. Their recipes are passed down from generation to generation.