At the time of the rise of Cantonese hot pot, the stoves at that time were not cast iron, but all made of red mud, mainly because red mud belonged to cohesive soil. This kind of soil is not easy to crack after firing and has a longer service life. Moreover, in a small stove, the charcoal of the fire is more resistant to high temperature when burning.
The "side stove" culture is the hot pot in Guangdong. Although the hot pot in Guangdong is not spicy, it can also occupy a place and make Guangdong characteristics, which is based on the red mud stove.
Red mud stoves are not only the mainstay of some restaurants in Guangdong and Guangxi, but also many memories of the post-80 s and post-90 s. In an era when electrical appliances are not so sufficient, the red mud stove can be used not only for hot pot, but also for cooking and making soup. As long as charcoal is involved, such a stove will do.
When I was a child, every winter, it was easy to coagulate oil by cooking more dishes at home, and it was easy to have diarrhea after eating. If there is a red mud stove, also known as the air stove, I will make a pot of clear soup and slowly heat it up so that I can comfortably finish a meal.
Generally speaking, this is no longer a simple instrument in Guangdong and Guangxi, but a memory. Although it is common to be eliminated, I believe many people will have such a memory in their hearts, that is, the childhood of Guangdong and Guangxi people in the age of food and clothing.