It should be a side stove.

Hong Kong people call hot pot "Dabian stove".

Although they are not as fond of hot pot as the people in Chongqing, Hong Kong people who are quite eclectic in terms of food are also very fond of hot pot. Japanese, Taiwanese, and Sichuan hot pot all have their place here. Of course, they think it is still their own Hong Kong hot pot.

The most durable.

Hong Kong-style hot pot is a bit similar to the casserole here, focusing on the freshness of the soup base. There are various kinds of pot bases with good ingredients. It looks colorful from the menu.

The shabu-shabu is similar to Doulao's shabu-shabu, which is finely made. In addition to seafood, beef and mutton, there are also various kinds of meatballs, which are very rich.

Main ingredients and accessories] Sashimi... 200g dace balls... 200g squid fillets... 200g shrimp fillets... 200g oysters... 200g chicken kidneys... 100g

Beef louvers... 200 grams of pork liver slices... 200 grams of yellow sprouts... 200 grams of pork loin slices... 200 grams of spinach... 200 grams of lettuce... 200 grams of tofu...

200 grams of chrysanthemum... 200 grams of beef slices... 200 grams of duck rice sausage... 200 grams of chicken slices... 200 grams of light soy sauce... 250 grams of chicken skin... 100 grams of peanut oil...

100 grams [cooking method] 1. Heat the pot, add peanut oil and simmer until it is 60 to 70% hot, pour into the light soy sauce, and make a sauce for later use.

2. Use a special red peat stove, light the charcoal and put a casserole (i.e. a casserole) on it. Pour in water and bring it to a boil. Then the eater can cook the raw material as he likes, then dip it in the sauce and eat it. Generally, the meat is meat first and then the vegetarian food.

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[Key to the process] 1. Just use water for the soup in the side stove, but you can add a few slices of radish to increase the richness of the soup and remove the astringency of the vegetables.

Some people like to add a small piece of gypsum (traditional Chinese medicine) to the soup. It is said that it can alleviate the dryness of the mouth and tongue after making the soup.

Adding a few pieces of tofu has a similar effect.

2. Guangdong also likes to use fish bones and shrimp heads to make soup instead of water to increase the richness of the soup.

3. The raw ingredients can be increased or decreased according to the taste of the diners, but they must be cooked in the presence of fire.

[Flavor Characteristics] In the cold winter, people eat around the stove. It is commonly known as "Dabian Lu" in Guangdong. "Dabian Lu" is one of the art of eating among Cantonese people. There are similar hot pot dishes in other provinces, but "Dabian Lu" is average.

The so-called "hot pot" is different.

Hot pot is eaten while sitting down, while "Dabian stove" is eaten standing up; hot pot uses metal utensils with charcoal burning in the middle, while "Dabian stove" uses tiles, and the chopsticks of "Dabian stove" are also made of bamboo.

It is also very long, about twice as long as ordinary chopsticks, making it easier to stand and wash food.

There is another interesting aspect.