What are the characteristics of Hong Kong-style edge banding furnace?

Hong Kong-style edge sealing furnace is characterized by a variety of ingredients, including chicken, dog meat, snake meat, seafood and so on. , you can choose. But there are few seasonings, and southerners pay more attention to the original flavor of food. So southerners don't like to eat too much seasoning. The seasoning is very simple.

The traditional Guangdong-style edge-banding furnace is standing and eating, and the pot is made of mud, so it is called "earthen pot", which is also casserole; The stove is made of mud and needs charcoal to keep warm. Even the chopsticks for eating are made of bamboo, which is twice as long as ordinary chopsticks, so people naturally need to eat standing up. I usually eat for a few hours, which is very comfortable and comfortable. The ingredients used in the cooking stove are chicken slices, fish fillets, meat slices, shrimp slices, pork liver, duck liver, squid, fish balls, duck intestines, spinach, chrysanthemum and so on. There are really many foods that can be rinsed, and they are all cooked as soon as they are scalded. It's very convenient and fast, and you don't have to wait too long. Although they don't pay attention to soup, Cantonese people also like to cook with some fish bones, snake bones and shrimps first. Generally, monosodium glutamate is not added to soup. The dipping sauce is mainly sand tea sauce, and tofu and soy sauce can also be dipped.