Beat, "Shuowen Xinfu" explains it as "strike", which means to hit or knock.

At least during the Southern Dynasties, Song and Qi Dynasties, "beat" had gained a dominant position in spoken language as the meaning of "strike", and "beat the drum" gradually replaced the ancient "beat the drum".

Hit refers to a wide range of actions, including hitting or similar hitting actions.

The "beating" of Dabianluo refers to the action of "rinsing".

Why is it called "side stove"?

According to the "Guangzhou Chinese Characters" explanation, the furnace is placed on the left and right of the person, that is, next to the person.

People stay by the stove and cook and eat food at the same time, so it is called "making the stove on the stove".

The term "Dabian Lu" appeared in the "Guangdong General Chronicle" of the Qing Dynasty: "Eating around the stove during the winter solstice is called Dabian Lu".

Interestingly, there is a similar record in "The Collected Works of Su Shi": "Luo Fuying cooked it with all kinds of food and drink, and named it Gu Dong Geng, and all the guests said it was good. The poet Lu Taoist then wrote a couplet that goes: "Put the glutinous rice into Dong Geng in the Valley"

"In the pot, I dug into the cellar and wandered around in the rice bowl." Dongpo was so happy that he recorded it..." What is this "Grain Dong Soup"?

Yang Zijing's "Cantonese Gou Shen" discusses the side-burning stove, citing the "Yi Tong Zhi of the Qing Dynasty" as referring to "Hao Zuo Gu Dong Soup" and "Huizhou custom", which first appeared in the Song Dynasty and should be the ancestor of the modern side-burning stove.

What is "Gu Dong"?

The author agrees with Mr. Wu Dingqiu's opinion. It is an onomatopoeia, equivalent to "gudong", which is the sound made by food being put into the soup. It is like the "Dangdang" in the Huizhou dialect "Dangdang (tiam35 or tiam31) Shen", which means something falling into the water.

Onomatopoeia, in this way, the thing Dongpo called "cooking it with miscellaneous food", called "Gudong soup", is what later generations call "making side stove".

Cantonese people call hot pot "炂炂 stove" (someone often writes it incorrectly as "bian", but in ancient Chinese dictionaries, "炂" is pronounced as "bian").

Although they are not as fond of hot pot as the people in Chongqing, Hong Kong people who are quite eclectic in terms of food are also very fond of hot pot. Japanese, Taiwanese, and Sichuan hot pot all have their place here. Of course, they think it is still their own Hong Kong hot pot.

The most durable.

Hong Kong-style hot pot is a bit similar to the casserole here, focusing on the freshness of the soup base. There are various kinds of pot bases with good ingredients. It looks colorful from the menu.

The shabu-shabu is similar to Doulao's shabu-shabu, which is finely made. In addition to seafood, beef and mutton, there are also various kinds of meatballs, which are very rich.

In the severe cold winter, eating around the stove is commonly known as "Dabian stove" in Guangdong. "Dabian stove" is one of the art of eating in Guangdong. There are similar hot pot dishes in other provinces, but "Dabian stove" is different from the so-called "hot pot".

"different.

Hot pot is eaten while sitting down, while "Dabian stove" is eaten standing up; hot pot uses metal utensils with charcoal burning in the middle, while "Dabian stove" uses tiles, and the chopsticks of "Dabian stove" are also made of bamboo.

It is also very long, about twice as long as ordinary chopsticks, making it easier to stand and wash food.

There is another interesting aspect.

With the advancement of social civilization, some old dietary characteristics have also changed.

Now in Guangdong, "Dabian Lu" is no different from ordinary hot pot.

In the severe winter, the family eats around the fire, which is full of warmth and tenderness.