How to make Guangdong's side oven, and what is the difference between it and hot pot?

In fact, this has always been a controversial issue! Cantonese people think that Dabian stove is not hot pot, while people from other provinces think that there is no difference between Dabian stove and hot pot!

With Yi Zhoujun’s understanding! Under the definition of "eating", hotpot and hot pot have the same meaning, but under the definition of "what to eat", they are completely different!

A long time ago, most areas in Guangdong Province were still small fishing villages. When fishermen came back from fishing for a day, they wanted to have a dinner and a drink or something in the evening. What should they do? Everyone lit charcoal in their own mud stove, and set up a mud pot on top, that is, a casserole. Put stock or satay soup in the pot, and call friends to bring their fishing leftovers together. They gather the ingredients together to cook the seafood and eat it.

Because everyone uses serving chopsticks (actually bamboo chopsticks that are twice as long as ordinary wooden chopsticks), and the place is too small to sit down, everyone simply eats standing around the stove, so this is This kind of scene is vividly called-beating the stove!

To this day, everyone uses wooden chopsticks, uses induction cookers, and all have seats, but the noun "making side stove" that looks like a verb is still called loudly by Cantonese people!

In addition, the tradition of Cantonese people is to eat it on the side of the stove in autumn and winter, and never eat it in spring and summer, because it will cause "heat" in hot weather, which means getting angry. Although Guangdong is now a great integration of people from all over the country and their habits have changed, old Guangguang people still insist on this tradition.

After talking about the history of Dabianluo, let’s talk about the different ways of eating it. When Cantonese people make Dabianluo, most of the bottom of the pot is seafood soup, and they also have some supplements such as cordyceps and mushrooms, so basically They are all clear soup pots, and the ingredients for the shabu-shabu are basically fresh seafood. Haha, as I said, they are basically "cooked by the fire". There aren't as many choices of dipping sauces as there are in Sichuan and Chongqing hot pot. They are mostly seafood sauce and sand tea sauce. Although the catering industry now focuses on integration, there are many habits of Cantonese people that will never change.

By the way, one more thing, the Guangdong Dabian stove-shabu-shabu dishes also include snake meat and dog meat, as well as Chaoshan beef balls. In order to avoid the disgust of dog lovers, I won’t call them one yellow, two black, three flowers, and four whites?

These are also the biggest differences from Sichuan and Chongqing hot pot