In fact, the edge furnace is a furnace, which is a famous dish with all colors and flavors and belongs to Cantonese cuisine. Guangdong hot pot. The main ingredients are sashimi, squid slices and raw shrimp slices. The main cooking technique is cooking. Guangzhou people call hot pot "Da _ Furnace" (people often misspell it as "Bian", but in ancient Chinese dictionaries, "_" is pronounced as "Bian"). Although not as fond of hot pot as Chongqing people, Hong Kong people who are quite eclectic about food are also interested in hot pot. Japanese-style, table-top and Sichuan-style hot pots all have a place here. Of course, they think their Hong Kong-style hotpot is the best. Hong Kong-style hot pot is somewhat similar to our casserole, paying attention to the delicious soup base. All kinds of pot bottoms and ingredients are good, and it looks colorful from the menu. Chili pepper cuisine similar to Doulao in chili pepper Cuisine is exquisitely made. In addition to seafood, beef and mutton, there are all kinds of meatballs, which are very rich.

It is very cold in winter, and people eat around the stove. Guangzhou, commonly known as "cooking stoves" and "cooking stoves", is one of the arts that Guangzhou people eat. Other provinces also have similar hot pot dishes, but the "side burning stove" is different from the so-called "hot pot". Hot pot is to sit down and eat, while "side stove" is to stand and eat; Hot pot is a metal vessel, burning charcoal in the middle, and the "edge furnace" is made of tile. The chopsticks of the "edge burner" are also made of bamboo, and they are particularly long, about twice as long as ordinary chopsticks, which is convenient for standing and washing. Have another bite. With the progress of social civilization, some ancient dietary characteristics have also changed. Now in Guangzhou, there is no difference between "burning stoves" and ordinary hot pot. In the severe winter, the family ate around the stove, full of warmth and tenderness.