Usually, the materials include eggs, radishes, potatoes, kelp, konjac, fish balls, bamboo wheels (fish or bean products) and so on. Each of these materials is put in an iron pot (box) which is not connected with each other, and slowly boiled with the broth made of kelp and mullet flowers. After cooking, some people like to eat the original flavor, while others like dipping sauce (mustard sauce and Chili sauce)
Extended data
Guandong Cook is also very popular in Taiwan Province Province, China Province. It is also commonly known as the black wheel in the local area, which is a classification caused by the marginal sound with the nature of tooth sound in Taiwanese. As a matter of fact, most of the Guandong cooking in Taiwan Province Province is not original Japanese flavor, and the materials used are quite different.
After the water is boiled, it is a normal physical phenomenon that Guandong boils and floats, which has nothing to do with food additives. It looks solid, but this is just the appearance, and there are also moisture and cracks inside. When the heat of water slowly enters the Guandong boil, it will produce steam, but the gas will not escape. It will fill the Guandong boil and become a small floating ball, which will float to the surface.
According to experts, phosphate and sorbitol are commonly used water-retaining agents and stabilizers, which can improve its taste, make it more elastic and enhance its stability in Guandong cooking. China's national standards have strict restrictions on the use of phosphate in meat products such as Guandong Boiled. As long as it is used reasonably, there will be no safety problem.
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