现在广东地区川菜馆湘菜馆等等辣菜餐厅盛行，很多餐厅都有火锅供应。而粤语里面对于吃火锅，喜欢称为“打边炉”，而一般人也都认为“打边炉”就是吃火锅，两者并无区别。但事实上，“打边炉”和吃火锅，还是有些细微的区别之处的。先讲讲“打边炉”的由来。在广东省发展起来之前，大部分地区还是小渔村，渔民们打完一天的鱼回来，晚上想聚个餐喝喝酒，怎么办呢？大家就在泥做的炉里点起木炭，上面再撑起一口泥做的锅子，也就是砂锅，锅里放上高汤或是沙爹汤，呼朋唤友大家一起带着各自打渔剩下的食材，聚在一堆一起涮海鲜 吃。因为大家用的都是公筷，而且地方太小没得坐，索性大家都围着炉子站着吃，所以这种景象，就被形象地称作“打边炉”了！所以广东地区的“边炉”，和内地省份的“火锅”，其实还是有点区别的。首先，广东人一般不在春夏季节“打边炉”，事关广东水热，大家怕热气；其次，“打边炉”一般都用清汤或者海鲜汤底，吃的也是以海鲜为主。而内地的火锅则一年四季都可以吃，食材也以红肉为主。理论上说，这些火锅都不应该称为“打边炉”，不过现在大家都叫习惯了，也就不再在意这些小细节了。
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