Guandong Zhu, whose real name in Japanese is おでん oden, is a kind of cuisine originated from kanto region, Japan. "Guandong Cook" and "Guandong Cook" (pronounced kantodaki) are the names given to this kind of cuisine by Kansai people. Usually, the ingredients include boiled eggs, radishes, konjac, bamboo wheels (also called bamboo fish boards and poodle fish eggs), etc. These materials are all cooked in kelp or bonito soup. It can be used as a meal or as a snack.

It is said that Guandong cooking originated from "misodengaku", that is, tofu or konjac is cooked with water, and then miso (noodles and black beans) is used for seasoning before eating. Later, the Japanese replaced miso with bonito soup, and Guandong cooking was carried forward.

The methods of making Guandong cooking vary from place to place in Guandong. However, unlike ordinary pot cooking, Guandong cooking is easy to make, and the ingredients can be put into the soup at any time to cook. Therefore, this kind of cooking is especially popular in winter. In Japan, Guandong cooking can be bought at convenience stores or roadside stalls.

Outside of Japan, Guandong cooking is also very popular in Taiwan Province. In fact, most of Taiwan Province's Guandong cooking is no longer the original Japanese taste, and there are considerable differences in the materials placed. In Taiwan Province, Guandong Zhu, also known as the black wheel, is pronounced olen, which is the classification caused by the middle generation of Taiwanese Minnan dialect.

1. Cook the soup head with big bones. 2. Stir the bottom of the soup from time to time. 3. Add white radish to cook. 4. White radish can increase the sweetness of the soup head. 5. Filter the impurities in the soup head. 6. The exclusive secret sauce (which can be replaced by sweet and spicy sauce). 7. Top-class sweet and spicy materials: tempura, white radish, tribute pills, oil tofu, pig blood cake, crystal dumplings and other ingredients.