What's the difference between a side stove and a hot pot?

I don't want to eat hot pot today, I just want to make a dozen side stoves ~

Is there a difference between hot pot and side stove?

I don't know when the word "hot pot" began to be used badly. No matter what pot is called hot pot.

How can all pots be called hot pot?

No, I don't accept it.

You know, hot pot is called shabu-shabu in the north, hot pot in Chongqing and Sichuan, and warm pot in Jiangsu and Zhejiang, but in Guangdong, even Fujian people eat it, which is called side furnace.

Do you know what a side furnace is?

That is, people from Fujian, Hunan and Wuhan. It's all rinsed in a pot, dipped in sauce, and chewed in your mouth a few times, hmm ~ memorable ~

In fact, the most traditional edge-beating stove is to light a charcoal fire in the center of the charcoal stove, put a pot on it, pour it into the soup base, and everyone will eat around the stove.

Because the old charcoal stove has strong ventilation and uniform heating, slow stewing with small fire can make the soup base more fragrant and rich, and the ingredients in the pot become soft and melt in the mouth. With the development of society, the traditional charcoal stove was sentenced to "imprisonment" because it was not environmentally friendly, and it was replaced by modern stoves such as gas stoves and electrical appliances.

Guangdong people who like to eat delicious food are particular about the "side stove"!

Let's applaud Tang Di, the soul "figure" who plays the sideline.

Because Cantonese people like light and nourishing food, and the food is delicious and fragrant, the natural soup base will be carefully cooked for several hours ~ the soup base is rich in flavor. Smell and refresh yourself, take a sip, and the picture will be extremely comfortable ~ ~ ~

Not all Guangdong uses soup as the soup base. Every region in the province has its own special hot pot, such as Shunde porridge-based hot pot, Chaoshan beef hot pot, seafood hot pot, snake meat hot pot, pork belly hot pot, mutton hot pot, dog meat hot pot and so on. Each hotpot has its own characteristics, so I won't introduce it here.

In addition to the bottom of the pot, there is also the sauce of the soul.

Nothing can make food "dying" except homemade sauce.

There are some coriander, onion, ginger, garlic, sesame oil, soy sauce, oil consumption, fermented bean curd ... and some red pepper rings, which make a mess. Perfect!

Do you think it's over with these two souls?

It's impossible. There are all kinds of fresh raw materials in the edging furnace.

Sashimi, beef tendon pills, pork liver, pork loin, squid, chubby fish, shrimp, beef, mutton, tripe, beef liver, tripe, chicken, gizzard, chicken kidney, yuba, frozen tofu, radish, white gourd, Chinese cabbage, lettuce, chrysanthemum, lettuce slices, konjac.