Cantonese style hitting the side of the stove, a little different from the hot pot you eat, what is the difference?

In fact, this has always been a controversial issue! Guangdong people think that the beat side stove is not hot pot, while the provinces think that the beat side stove and hot pot is no different!

A long time ago, most of Guangdong Province was still a small fishing village, the fishermen came back from a day of fishing and wanted to get together for a meal and a drink or something at night, what to do? They would light up charcoal in their own mud stoves, set up a mud pot, or casserole, and put soup or satay soup in it, calling on friends and family to bring their own leftover ingredients, and get together in a pile of seafood to eat.

Because everyone uses chopsticks (bamboo chopsticks that are twice as long as ordinary wooden chopsticks) and the place is too small to sit down, everyone stands around the stove and eats, which is why this is known figuratively as "hitting the side of the stove"!

To this day, everyone uses wooden chopsticks, induction cooktops, and seats, but "hitting the side of the stove" is a verb-like term that is still called loud and clear by the Cantonese!

Additionally, it is the tradition of Cantonese people to play the side stove in the fall and winter, and never eat in the spring and summer, because the hot days will be "hot", that is to say, on fire. Although Guangdong is now a great integration of people from different parts of the country, habits have changed, the old Guang Guangs are still sticking to this tradition.

After finishing the history of the stove, and then talk about the different ways to eat, Guangdong people hit the stove, the bottom of most of the seafood soup, but also with some mushrooms and other supplements, so basically clear soup pots, shabu ingredients, but also basically raw seafood, haha said, basically "see the fire on the cooked". Dipping sauce is also not Sichuan Chongqing hot pot that many choices, generally is seafood sauce, sacha sauce these. Although the catering industry is now concerned about the integration, but the Cantonese people a lot of habits will not be able to change for a while.

There's also the obligatory snake and dog meat in Cantonese shabu-shabu, as well as the Teochew beef meatballs.

The Cantonese word for "shabu-shabu" is "hu" (打边炉), which is a Cantonese word for "hu". It is characterized by a clay oven, a casserole and a charcoal fire, in which ingredients are simmered in advance and then boiled on the stove, and diners sit around the stove, called a "side stove", and the Cantonese word for "fight" is the same as the word for "shabu-shabu" in the north, and the word "pot" is often used in Cantonese. "This is the name of the side-stove! This is the name of the restaurant! The most famous dish is the "Open Pot Dog Meat", which was later developed into "Open Pot Lamb Brisket", "Donkey Meat", etc. Basically, there is no other raw material to be shabu-shabu, mainly. The main ingredient of the menu is.... Nowadays, there is not much difference between the hot pot and the hot pot, as long as you like to play and shabu-shabu, you can choose from a variety of hot and not spicy dishes.