Chopsticks are commonly used food tools in China. They are usually made of bamboo, wood, bone, porcelain, ivory, metal, plastic and other materials. It is one of the most commonly used tableware in the world and one of the symbols of Chinese catering culture. It was invented in China and then spread to Korean Peninsula, Japan, Vietnam and other Chinese character cultural circles. So, what are the differences between Chinese, Japanese and Korean chopsticks? I guess a lot of people don't know.
Korean Chopsticks: Medium length, flat eating style combined with China and Japan, that is, a family around a large low table to eat, so chopsticks longer than Japan, shorter than China, and South Korea traditionally pickles as the staple food (don't think of pickles), flat chopsticks are more suitable for pickles. And the smell of pickles on wooden chopsticks will never get rid of it. The copper and tin deposits in the Korean Peninsula before the Japanese rule were still available, so copper and tin alloys were traditionally used as raw materials for chopsticks.