In fact, this has always been a controversial issue! Cantonese people think that the edge-beating furnace is not a hot pot, while mainlanders think that there is no difference between edge-beating furnace and hot pot!

A long time ago, most of Guangdong Province was still a small fishing village. What should fishermen do when they came back from fishing all day and wanted to get together for a meal and drink a little wine at night? Everyone lit charcoal in their own mud stove, and then set up a pot made of mud, that is, casserole, with broth or satay soup in the pot, and called friends to bring the remaining ingredients from their fishing together and gather in a pile to rinse seafood and eat.

Because everyone uses public chopsticks (in fact, bamboo chopsticks that are twice as long as ordinary wooden chopsticks), and the place is too small to sit, everyone simply stands around the stove to eat, so this scene is vividly called-edge-burning stove!

Up to now, everyone has used wooden chopsticks and induction cookers, and they all have seats, but the verb-like term "edge-burning stove" is still loudly called by Cantonese people!

In addition, the tradition of Cantonese people is to burn a stove in autumn and winter, and never eat it in spring and summer, because it will be "hot" in hot weather, that is, get angry. Although Guangdong is now a great integration of people from all over the world and their habits have changed, the old Guang Guang people are still sticking to this tradition.

After talking about the history of edge-cooking stoves, let's talk about the different ways to eat them. Most seafood soups in Guangdong are accompanied by some supplements such as mushrooms, so they are basically clear soup pots, rinse ingredients and raw seafood. Haha, as I said, they are basically "cooked at the sight of fire". There are not many choices for dipping materials, such as seafood sauce and sand tea sauce. Although the catering industry pays attention to integration now, many habits of Cantonese people will not be changed for a while.

by the way, there are also snake meat and dog meat, as well as beef balls in Chaoshan.

edge-beating furnace, as Guangdong Cantonese calls it. Charcoal fire in clay casserole is characterized by that the ingredients are stewed in advance before being boiled, and diners sit around the stove, which is called side stove. The word "da" in Cantonese has the same meaning as the word "rinse" in the north, and the word "da guo" is often used in Cantonese. This is the name of the edge furnace! The most famous side-cooking stove is "boiling dog meat", and then it developed boiling mutton brisket, donkey meat and so on. The side-cooking stove basically does not rinse other raw materials, mainly green vegetables, and finally cooks an alkaline water surface with gravy in a casserole to make the staple food. Nowadays, there is not much difference between the edge furnace and the hot pot. As long as you like to play and rinse, you can choose whether it is spicy or not.