1 Boiling-As the name implies, it is boiled with clear water, with the weakest taste, which stands for "ちり pot" (boiled cod, tofu and vegetables with clear water).
2, thin taste-As the name implies, the soup is light in taste, which means that it is cooked in Guandong.
3, strong flavor-As the name implies, the soup is heavy, which means Shouxi Shao.
In terms of ingredients, Guandong cooking and Sukiyaki are also different. The origin of Guandong cooking is very early, which can be traced back to heian period. At first, it cooked tofu, and it was only for the official to enjoy. Generally, tofu is cut into chunks, then cooked in soy sauce soup, and then smeared with miso to eat. The Guandong cooking you see now is actually an improved version after the Great Kanto Earthquake in Taisho era. During the Great Kanto Earthquake, the tofu factory collapsed, and the people didn't have much tofu to eat, so they put all kinds of miscellaneous things together and cooked them in a pot and put them on miso to eat. Sukiyaki originated late, but it was originally for eating meat. Sukiyaki only appeared in the late Edo period. In the mid-Edo period, the Tokugawa shogunate banned killing, but the people were still greedy for meat, so they secretly put the meat and all kinds of fish, shrimp and shellfish that the shogunate did not prohibit to eat on a big shovel and stewed them together. Anyway, they were all stewed, so it was impossible for the officials to check them one by one. Why put it on a big shovel? Because the livestock breeding at that time was still very backward, most of the meat obtained was wild animal meat, and it would take several days to get rid of the bad smell in a room stewed in a pot at home. Later, after the lifting of the ban on meat in Meiji era, Sukiyaki gradually became a beef-based appearance.