The edge-binding furnace is actually a cheese-making furnace, which is a famous dish with good color and flavor and belongs to Cantonese cuisine. Cantonese hotpot. The main ingredients are sashimi, squid slices and raw shrimp slices. The main cooking technique is boiling. People in Guangzhou call hot pot "beating the furnace" (people often mispronounce it as "bian", but in the ancient Chinese dictionary it is "bian").

Cantonese cuisine:

Cantonese cuisine is one of the four major cuisines and eight major cuisines in China. In a narrow sense, Cantonese cuisine refers to Guangfu cuisine (that is, guangzhou fu cuisine), and in a broad sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine. Cantonese cuisine originated from the Central Plains, inheriting the Central Plains food style advocated by Confucius, so the Cantonese cuisine is more complicated and meticulous. For example, the clay pot rice and roast suckling pig in Guangfu cuisine originated from the "Eight Treasures" food of the Zhou Dynasty; Roasted goose originated from roast duck, a famous dish in Song Dynasty. After the dim sum spread from the Central Plains to Guangdong, it evolved into today's Cantonese dim sum such as shrimp dumplings, dry steamed dumplings and so on.