Hong Kong-style edge sealing furnace is a method of cooking food by rinsing. As a kind of hot pot, the side-burning stove belongs to Cantonese cuisine. It is very popular not only in Hong Kong, but also in the whole country. People often burn stoves in winter.

What is a Hong Kong-style side furnace?

In the side furnace? Fight? You mean this operation? Side furnace? It means that people stay by the stove and eat while rinsing vegetables, so it is called a side stove.

The prototype of the edge-beating furnace first appeared in the Song Dynasty, and Yang Zijing called it a hook in Cantonese. Suitable for bone soup? This? Antique soup? It is the predecessor of modern edging furnace.

Guangdong people call it hot pot? Edge furnace? The soup base of Guangdong-style edge sealing furnace is seafood soup, and the main ingredient is seafood, which is one of the food cultures of Guangdong people.