[Taste of China] Cantonese-style side-burning stove: a good soup, both thick and light

　　China News Agency, Guangzhou, January 31st, title: Cantonese-style edge stove: a pot of soup, both thick and light

　　China News Agency reporter Wang Jian

　　It is winter, and in Guangdong, where there are few days of severe cold in a year, "dabianlu" has become a popular dish for people to have dinner.

　　"The temperature in Guangzhou has dropped these days, and it's quite cold. My family came here specially to warm up and nourish themselves." Diner Wang Yao waited in line for half an hour, and finally had a meal with his family at a well-known side stove restaurant in Guangzhou. Serve the side stove with charcoal sparkling chicken soup.

Fresh and springy abalone, conch and other seafood are rolled in the boiling thick soup, and the tempting umami taste is tangy, allowing the family to enjoy delicious time.

　　Dabianlu (also known as "Dagenglu") is the Cantonese way of saying shabu-shabu.

According to the explanation in "Guangzhou Yubenzi", because the stove is placed on the left and right of people, people stand by the stove and eat food while rinsing, so there is a saying of "beating the side stove".

　　Different from hot pot in other regions, the original side stove was eaten standing up.

Therefore, the chopsticks used to make side stoves are bamboo chopsticks twice as long as ordinary chopsticks.

Different from the metal utensils commonly used for hot pot in the northern region, Cantonese-style edge stoves mostly use tiles (casserole).

Of course, with the changes in people's eating habits, copper pots are sometimes used for side stoves nowadays.

　　For the Cantonese side edge stove, the "real skill" lies in the pot.

Cantonese people place a lot of emphasis on soup, so the side stove naturally uses high-quality broth as the base, adding various ingredients to taste.

According to seasonal changes, Cantonese people also like to mix various medicinal foods into the pot: wax gourd and barley to clear away heat and detoxify, radish and mutton to nourish qi and blood, yam and tuckahoe to replenish qi and remove dampness... While eating it, it also has the effect of health preservation.

The dipping sauce is mainly sand tea sauce, which makes it more unique.

　　There is also a saying in Guangdong that "clear water is the highest state".

Boil a pot of water in the side stove, no need to add seasonings, the ingredients will automatically release the salty and sweet taste during cooking.

A few slices of radish can also be added to the water to enrich the taste and remove the astringency of the vegetables.

Some people like to add a small piece of raw gypsum or tofu to the soup, which is said to alleviate the disadvantages of dry mouth and tongue after cooking.

　　The most important thing about the clear water side stove is the "freshness" of the ingredients.

A pot of clear water is like a touchstone for ingredients.

The clean water side stove can magnify the advantages of fresh ingredients, and it can achieve amazing effects without too much carving and embellishment.

　　Cantonese people have different taste requirements for side stove.

When it's fresh, don't add any modification, enjoy its true taste, and when it's "tasty", it's unambiguous.

For example, when cooking mutton in a side stove, you can first saute the seasoning, add Zhuhou sauce, hoisin sauce, fermented bean curd and other sauces, and then put the mutton with skin on and simmer in the pot until the mutton fully absorbs the flavor and becomes soft and tender. Eat when it is smooth.

　　Whether it is light or strong, natural or carefully crafted, Cantonese people can enjoy a good taste in the side stove.

　　"The high-quality and delicious ingredients are steamed in beautiful soup, and just a little salt oil, smooth and fresh, bringing the original sweetness to the tip of the tongue." The manager of Guangzhou Yida Bianlu Restaurant introduced that the water fish of the skater is fresh and tender. The rice field eel, fat free-range chicken, fresh black goat, crispy and tender pork belly and all kinds of seafood... almost all of Guangdong can be called the main side stove, even if you eat it for a month. Heavy sample.

　　In Dabianlu, what you eat is not only delicious, but also the chic and informal life attitude of Cantonese people.

On the roadside, on the rooftop, at food stalls or at home, you can call friends at any time, come to a pot and side stove, and the hot delicious food will warm your body and mind.

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