Guandong cooking is a Japanese favorite snack, whose real name is Yutian, which originated from kanto region, Japan. Usually, the materials include eggs, radishes, potatoes, kelp, rhizoma Amorphophalli, fish balls, bamboo wheels (products of fish or beans), etc. Each of these materials is placed in an iron griddle pot (box) which is not connected with each other, and the broth boiled with kelp and mullet flowers is cooked slowly. After cooking, some people like the original flavor, while others like dipping sauce.
The methods of making Guandong cooking vary from place to place in Guandong. However, unlike ordinary pot cooking, Guandong cooking is easy to make, and the ingredients can be put into the soup at any time to cook. Therefore, this kind of cooking is especially popular in winter. In Japan, Guandong cooking can be bought at convenience stores or roadside stalls.
Guandong cooking is also very popular in Taiwan Province, China, and it is also commonly known as the black wheel in the local area, which is the classification caused by the marginal sound with the nature of tooth sound in Taiwanese. In fact, most of Taiwan Province's Guandong cooking is not the original Japanese taste, and there are considerable differences in the materials placed.
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historical development
Guandong cooking, whose real name is "Yutian" in kanto region, is a traditional art form used for praying in heian period, Japan. There is a scene in which dancers step on stilts to pray for a bumper harvest of rice, so people also call the image of a tofu dish baked on bamboo sticks at the same time "Tofu field purlin", which is probably the initial embryonic form of Guandong cooking.
In heian period, Japanese people often dip tofu imported from China in Shanghai salt, string it with long bamboo sticks and bake it directly on charcoal fire. In the Muromachi era, people would spread miso and other sauces on the baked tofu to increase the flavor. Gradually, the ingredients were not limited to tofu, but also added taro, eggplant, konjac and so on. These foods were collectively called "miso".
During the Edo period, Japan's economy was unprecedentedly prosperous, and the degree of centralization reached its peak. Many infrastructure projects attracted countless migrants. In the early days of Edo's fortification, most of the men had no family members, and they lacked women to do housework, so they had to solve the problem of food and clothing by themselves. Therefore, like sushi, tempura and Pu-Shao eel, Mizuho Tanya greatly satisfied the fast-paced Edo people at that time, and also ushered in a beautiful era of great development.
Baidu encyclopedia-Guandong Zhu