Carbon roasted fish have the fresh scent of the raw material itself, and the nutrients of the raw material are not lost, not only in the form of a taste and feature, but also in the form of health and beauty. There are ten kinds of tastes to choose, from the real home of roasted fish -- chongqing. The basalt is a specialty that originates from a witch mountain. In the course of its circulation, three cooking techniques are integrated, such as pickled, baked and roasted, which fully takes into account traditional cuisine and river-flavored fire pots, and is a delicious and nutritious snack. With its unique quality of roasted fish, continuing the food culture, combining the characteristics of the hot pot, the fragrance, the red soup, the hotness, the health nutrition, the health safety, etc., it has earned the confidence of a large number of roasted fish consumers. And the use of the material is one of the most active in the production of barbs, both pickles and soup, which have been tested hundreds of times, drawing on the material characteristics of the fire pot, and re-adaptation of the own process, with a selection of up to 40 herbs and herbs, both to make the fragrance of the various ingredients fully available and rich in nutrients. The weakness of this method, which is used to turn the barb roast fish from the other counterfeiters to the crude, simple, swab-like process, is not only the taste of fish, but also a unique smell of corrosive and obscurant, infinity。