Why do Cantonese people like to play the edge furnace? What's the difference between a side furnace and other hot pots?

Guangdong, a place famous for its "food", a paradise on earth where all kinds of delicious food are gathered, and a large distribution center for eating cats. ...

Recently, Cantonese people actually! All of them! Country! People! Min! Suspected! Abandon! Yes!

The reason is this-

For Sichuan, Chongqing and Hunan friends who like spicy food all day, their ideal hot pot soup base should be like this-

There is no pepper at the bottom of the soup? Excessive!

There is no butter at the bottom of the soup? Excessive!

To say the least, eat a mandarin duck pot? It's still too much!

However, the aim of Cantonese cuisine is "less is more". Although spicy oil is stimulating and delicious, sometimes it is faint, but it has a different taste!

However, in Guangdong, the most excessive "hot pot" is definitely not clear soup, but-

Clear water plays the edge furnace!

No kidding, in Guangdong, the most bizarre thing is not only to eat Fujian people, but also to use clear water as a "side stove". It is also one of the hot pot pies with names and bloodlines!

In fact, strictly speaking, there is still a difference between "playing the edge furnace" and "eating hot pot" that Cantonese often say:

The orthographic method of "side furnace" should be written as "furnace", which is actually an ancient word. Shuo Wen Jie Zi said: "It is like a small pot, big mouth and humble, eat it"; Chinese dictionaries are interpreted as "small earthen pots".

"Eating around the stove, people are next to the stove." In the early days, people had to stand and rinse food and hit the stove at the same time.

▲ The traditional "side furnace" boiler is integrated.

As one of the most peculiar side furnaces in Guangdong, the clear water side furnace can make soup base with a pot of clear water. It sounds incredible, but it contains a simple philosophy of life.

Shunde's Songji has been operating for nearly 30 years and has become a well-known old brand with the signboard of "Clear Water Side Furnace"!

Use clear water as a side stove, of course, its soup base can't be seasoned. Lazy people only use clean water to start the pot, and elegant people can put a few slices of ginger, dried tangerine peel and onion, that's all.

▲ Screenshot of the documentary "Looking for Shunde"

When the soup base is ready, you can start to put the ingredients. People who know how to eat generally choose to start with fish fillets.

The fish fillets in the side furnace are very particular. The first condition is freshness. Remember to cut the fish twice!

Cantonese people who can eat know that it is the best time to put the fish fillets when the soup base is rolled into "shrimp eye water", and it should be rinsed twice and quickly picked up, and it should not be cooked for too long, so that the fish can be rolled into a butterfly shape and the freshest taste can be preserved in the most perfect form!

Don't forget to dip in the sauce before eating. The sauce of fish fillets is also very delicate. Generally, only a little ginger in soy sauce is enough to set off the umami flavor of fish fillets.

When you eat enough salty fish fillets, you can taste some slightly thicker meat, such as beef and slippery fish. It can add flavor to the soup.

They can be matched with richer sauces, and shredded onion, shredded ginger, green pepper rings and garlic can be well matched with ingredients without usurping the role of the host.

After eating fish and meat, the water in the pot becomes a pot of "essence soup". At this time, add noodles or vegetables, cover and simmer for a while, and the essence of the soup can penetrate into the noodles. The finishing touch of this side furnace is perfect ~

A successful clean water edging furnace needs the cooperation of many different steps, and the following sentence is not difficult to understand:

The popularity of clear water side cooking stoves can not help but remind people of boiled chicken, steamed fish, boiled shrimp and so on. They are all favorite dishes of Cantonese people.

In order to enhance the delicacy of these dishes, it is necessary to have fresh ingredients as the basis, simplify the cooking methods, and maximize the original flavor of the food.

This is the "outstanding point" of the clear water edge-beating furnace, and it is also the essence and true meaning of Cantonese cuisine.

Different types of restaurants are blooming everywhere in big cities, and Cantonese people who eat for food can taste all kinds of delicious food wherever they go.

When the taste buds are stimulated in different ways, how attractive will the original taste of the food be when you try Cantonese dishes such as clear water pole?

The pursuit of fresh cooking methods in Cantonese cuisine seems bleak, but in the eyes of Cantonese people, it is the best embodiment of their loyalty to the original food and their firm pursuit of "freshness".

However, when faced with Guangdong-style side stoves and non-Guangdong-style hot pot, only children will make a choice. You are a mature Cantonese, you should have both!

(it's a big deal to drink Nanyue pistachio herbal tea after eating ~)

If someone bothers you: "You ate too lightly/didn't eat hot pot", you can keep a polite and embarrassed smile and tell TA:

"Sorry, I didn't eat hot pot. I am playing a game. "