Hong Kong-style edging furnace is a way of cooking food by rinsing it. As a kind of hot pot, the edge-burning stove belongs to Cantonese cuisine. It is very popular not only in Hong Kong, but also all over the country. People often edge-burning stoves in winter. What is the Hong Kong-style edge banding furnace?

What is it in? Fight? Do you mean this action? Side furnace? It means that people stay by the stove and eat food while rinsing it, so it is called a side stove.

The prototype of the edge-beating furnace first appeared in the Song Dynasty. Yang Zijing said in "Hook and Sink in Cantonese"? Good for gu dong soup? This? Gu Dong Tang? It is the predecessor of the modern edge-beating furnace.

what do cantonese call hot pot? Edge furnace? The soup base of Cantonese-style edge-banding furnace is seafood soup, and the main ingredient is seafood, which is one of the food cultures of Guangdong people.