Jue Jue: Put the ingredients into a casserole (earthen pot) and bake it at a very high temperature. The soup in the casserole evaporates rapidly and makes a "zi zi" sound, which is pronounced as "zi zi" in Cantonese. Bobo bags first appeared in food stalls in Guangzhou in the 1980s, and later became popular in Cantonese restaurants. This is a rare flavor on the table. The second episode of China on the Tip of the Tongue, Heart Biography, said: "With a thousand hands, there are a thousand flavors. China's cooking is so mysterious that it is difficult to copy. From deep mountains to downtown, cooking teaching still follows the traditional way of word of mouth and understanding. The wisdom of the ancestors, the secrets of the family, the intentions of the masters and apprentices, the understanding of the diners, and every moment of food are created with heart and passed down from generation to generation. " Among them, when it comes to heat, an example of Cantonese cuisine that needs extreme heat is introduced in particular: Bangbao.