What does it mean to play a side stove and what does it mean to play a side stove?

Hit the side stove. It is a famous dish with full color and flavor, which belongs to Cantonese cuisine. A way of eating in Guangdong, Hong Kong and Macao, similar to hot pot in the north. Cantonese-style side stoves are usually based on broth, with a variety of seafood, game and mountain delicacies, and the sauce is mainly a special secret sand tea sauce.

Supplement. Hot pot originated in the Qing Dynasty, and it was Heshen of the current dynasty in order to curry favor with Emperor Qianlong.

And the recommended ones are not cold to eat in winter, and the more you eat, the happier you are. Later, more and more people liked it, and after continuous innovation, the current hot pot was formed. Cantonese people call hot pot "side stove". <

In the past, the copper hot pot used to play the side stove was warm and moist, and the furnace was very atmospheric. But it's so cumbersome to use that it's hard to find it now. There are three types of common fire boilers: cassette furnaces, electric furnaces and induction furnaces.

The correct one should be a retort stove

It's just passers-by eating hot pot.

The side stove is actually a stove, which is a famous dish with full color and flavor, and belongs to Cantonese cuisine. Cantonese hot pot. The main ingredients are sashimi, squid fillet, prawn flakes, etc. The main cooking process is boiling.

Cantonese people call hot pot "Da Gong Furnace" and some people often mistakenly write it as "Bian", but in the ancient Chinese dictionary, it is "甂" to read bian . Although they are not as fond of hot pot as Chongqing people, Hong Kong people who are quite eclectic in food are also very fond of hot pot, and Japanese, Taiwanese, and Sichuan-style hot pots have a place here, of course, they feel that their Hong Kong-style hot pot is the most delicious.

Hong Kong-style hot pot is a bit similar to the casserole on our side, focusing on the freshness and aroma of the soup base, with a variety of pot bases with good ingredients, which looks colorful from the menu. In the shabu-shabu, it is similar to the shabu-shabu of the bean fish, and the preparation is fine, and in addition to the seafood, beef and mutton, there are also various kinds of meatballs, which are very rich.

The hot pot eaten in Guangdong in winter is commonly known as "Dabian Stove", "Dabian Stove" is to be eaten standing up, the utensils used are tile (casserole), and the chopsticks are bamboo chopsticks that are twice as long as ordinary chopsticks.

Winter is bitterly cold, eat around the hearth, Guangdong is commonly known as "playing side stove", "playing side stove", is one of the arts of Guangdong people to eat, there are similar hot pot dishes in other provinces, but the so-called "hot pot" of "beating side stove" is different. Hot pot is eaten while sitting down, while "playing the side stove" is eaten standing up; The hot pot is made of metal utensils, charcoal is burned in the middle, the "side stove" is made of tiles, and the chopsticks of the "side stove" are also made of bamboo, and they are particularly long, about twice as long as ordinary chopsticks, making it easy to stand and eat. It's a bit of fun.

Hong Kong people call hot pot "side stove".

Cantonese people call hot pot "side stove".

What does "side stove" mean in Cantonese? What's the difference between it and eating hot pot? Let's take a look.

The "side stove" in Cantonese people means to eat hot pot.

In Guangdong, hot pot is not eaten in all seasons, because it will be "hot" (that is, on fire). Autumn and winter are the best times to make side stoves. Every time the autumn breeze rises, the restaurants will put the hot pot on the table, and people will also go to the side stove in groups to eat lively.

Playing the side stove, southerners and northerners eat differently. The main ingredients of the northerners to eat hot pot are relatively simple, generally commonly used mutton, white meat, sauerkraut, etc., the dipping materials are particularly rich, what soy sauce, sesame oil, vinegar, marinated shrimp oil, bean curd, leek flower sauce, eat until the mouth is full of fragrance.

Southerners have a lot of materials available for side stoves, such as chickens, dogs, snakes, seafood, etc., which are commonly used in side stoves, and there are not so many dipping materials, because southerners pay attention to the original taste.

Cantonese people are good at supplementing, the hot pot base is made of seafood and various commonly used medicinal materials in soup, and at the end of eating, even the soup is drunk and buried, which is really delicious and great supplement; Sichuan people like spicy, and the hot pot base is indispensable for a large number of spicy peppers, Sichuan peppercorns, and butter, which makes it red, which makes people from other provinces shocking.

The traditional Cantonese side stove is eaten standing up, and the pot is made of mud, so it is called "xia", that is, a casserole; The furnace is also made of mud, and charcoal is burned inside. The chopsticks are made of bamboo, which is almost twice as long as ordinary chopsticks. It's not uncommon to eat for two or three hours on the side stove, and what you want is that leisure.

There are chicken slices, fish slices, meat slices, shrimp slices, pork liver, duck liver, squid, fish balls, duck powder sausages, spinach, chrysanthemum, etc., and there are many things that can be shabu-shabu, all of which are "cooked when you see fire". Some sideburner restaurants specialize in game-shabu and are of a higher grade.

Although the soup on the side stove does not pay attention to the soup, Cantonese people also like to use some fish bones, snake bones, shrimp heads, etc. to cook in the pot first. MSG is generally not added to the soup. The dipping sauce is mainly sand tea sauce, and it can also be used as a dipping sauce with tofu milk and light soy sauce (soy sauce).

The side stove pays attention to the selection of excellent materials, is good at changing, has a variety of varieties, pays attention to the flavor, and does not eat from time to time. Clear but not light, tender but not raw, oily but not greasy. And Cantonese people generally have the tradition of going abroad to make a living, in the long-term practice of exchanges with the locals, according to the history of Guangdong to play the side stove, and then talk about the different ways of eating, Cantonese people play the side stove, most of the seafood soup at the bottom of the pot, but also with some cordyceps mushrooms and other supplements, so basically all are clear soup pots, shabu ingredients, but also basically fresh seafood.

Generally speaking, hot pot is a cooking method that uses a pot as a utendien, uses a heat source to boil a pot, and boils water or soup to boil food, and can also refer to the pot used in this cooking method. Its characteristics are to eat while cooking, or the pot itself has a heat preservation effect, when eating the food is eaten and fried, but the name, and the ingredients are different, but also like this can pass the time, although there is a bite of color to eat, chat happily, a little wine to drink, is this taste.

The side stove is actually a soup stove, which is a famous dish of the Han nationality with full color and flavor, and belongs to the Cantonese cuisine. Cantonese hot pot. The main ingredients are sashimi, squid fillet, prawn flakes, etc.

The main cooking process is boiling. The southern Dabian stove is actually Cantonese hot pot. Mainly based on various fresh ingredients, such as sashimi, squid fillet, etc., the difference between today's northern hot pot and the south is not very big.

Remember to eat hot pot when you were a child, the pot is copper, heated with charcoal, and the ingredients are mainly acidic.

There is a difference between playing the side stove and eating hot pot in general: hot pot is eaten while sitting down, while eating standing on the side stove. The hot pot uses metal utensils with charcoal in the middle, while the side stove uses shingles.

In addition, the chopsticks used in the side stove are also made of bamboo, the "whole", the side stove is the meaning of the whole by the hearth, and there is also a nest called beating. The pot and the furnace of the hot pot are integrated with the copper pot, which is a "pot that can burn fire", and it is also worthy of its name. Now they all use induction cookers, stainless steel pots, it doesn't matter, it's all the same.

The bottom of the pot of "eating hot pot" in the north is relatively rich, with spicy, nourishing clear soup, red oil, mandarin duck pot, etc. The ingredients are mainly beef and mutton slices, mushrooms, vegetables and various types of meatballs. Its dipping sauces include sesame sauce, sesame oil, garlic paste, hoisin sauce, etc.

There are many flavors of hot pot, rich ingredients, and the bottom of the pot is seafood soup, with some cordyceps mushrooms and the like, so it is basically a clear soup with a single taste. Hot pot is eaten seated, and the side stove is eaten standing up. The hot pot uses metal equipment, while the side stove uses tile products.

I think the two are the same except for the difference in taste.

It's hot pot, there is no substantial difference, they all buy the dishes they want to eat, and then make a soup pot bottom, and then put the ingredients down and boil them, make all kinds of dipping sauces, and you can eat them.

Guangdong's side stove is actually the meaning of boiling hot pot, which is no different from hot pot, except that Guangdong uses induction cookers to cook hot pot.

The side stove is the meaning of hot pot, which is a hot pot, plus your favorite side dishes, and then a pot of boiling with your favorite ingredients to eat.

Playing the side stove means eating hot pot, and there is no difference between this and hot pot, that is, the difference in dialect.

"Playing the side stove" is the meaning of eating hot pot, which Zheng Tuan is derived from the saying of Guangdong.

The traditional Cantonese side stove is eaten standing up, and the pot is made of orange puree, so it is called "xia", that is, a casserole; The furnace is also made of mud, and charcoal is burned inside. The chopsticks are made of bamboo, which is almost twice as long as ordinary chopsticks. It's not uncommon to eat for two or three hours on the side stove, and what you want is that leisure.

There are chicken slices, fish slices, meat slices, shrimp slices, pork liver, duck liver, squid, fish balls, duck powder sausages, spinach, chrysanthemum, etc., and there are many things that can be shabu-shabu, all of which are "cooked when you see fire".