Sichuan's hot pot is particularly famous, and Guangdong's hot pot also has its own characteristics. Just like most Cantonese dishes, round-table hot pot in Guangdong is a must in winter, and it also has a strong Cantonese flavor. It pays attention to the original flavor of ingredients, likes to use delicious ingredients, and has a light taste.
Guangdong's round-table hotpot must be eaten in winter, and it will pay more attention to the soup base. Generally speaking, chicken bones and ribs will be combined to cook a pot of soup according to everyone's preference. Those who like seafood will cook a pot of soup with shrimp heads and fish bones and rinse other ingredients with this pot of soup. It is really delicious. Guangdong's round-table hot pot must be eaten in winter, with a variety of materials, including meat and vegetables, as well as various meatballs.
Guangdong round-table chafing dish, which must be eaten in winter, uses meat ingredients such as fresh fish slices, fresh shrimp, scallops, abalone, crab, chicken, beef and mutton, pork slippery, shrimp slippery and cuttlefish slippery. Vegetarian ingredients include bean products such as bean skin and tofu, potato chips, tomatoes, baby dishes, chrysanthemums, lettuce and kelp. Cantonese people also like to eat all kinds of meatballs. These meatballs are all made of fresh meat and seasoning. There are various styles, such as fish eggs, lobster balls, fish balls, shrimp balls, egg jiaozi, mushroom jiaozi, sand tea dumplings, fish roe jiaozi and so on.
Sometimes some nourishing herbs are added to the round-table hot pot in winter in Guangdong, such as red dates, medlar, angelica, radix astragali, codonopsis pilosula and so on.
The ingredients of Guangdong Round Table Hot Pot, which must be eaten in winter, can be adjusted according to your favorite taste.