In fact, the edge-beating furnace is a Cantonese-style hot pot, which is basically used to cook sashimi, squid slices and raw shrimp slices. Usually sashimi, oysters, chicken kidneys, tripe, pork liver, vegetarian dishes, spinach and lettuce. Cook the pot, add peanut oil to the pot, add 70% hot soy sauce, then light charcoal with a special red peat stove, put it in a casserole, pour water to boil, and then rinse it clean.