The fish stove, a new fashion brand introduced by the grandmother in 2013, continues her traditional style — high quality, fashion. The difference is that it is more dynamic, a youthful surge. Personal fashion decorations, a free atmosphere similar to bars, with 30-50% of the population sitting around a card or bar, and roasted fish and beer as elements. Bringing the fish that is common at the end of the street corner to the table, and using the stoves' ideas to bake 19 special tastes, a rich mix of vegetables and cold foods, has changed the table layout of the roasted fish singing "unique play". "boiled fish," here's all about youth. There is not a single name for a fish-cooked dish, except for roasted fish, which is accompanied by cuisine, cuisine, snacks and desserts. Here you can choose different drinks or drinks. There are a wide variety of fish species available to customers. Sea basses, hooks, mackerel, mekong fish, grassfish, different species of fish have different tastes, but also spicy, peppery, pepperic and many roasted fish for everyone to choose, without fear of not having one of their own. After the roasted fish came to the table, the smell of the fragrance, the fresh meat, and the accelerants, potatoes, cabbage, etc., were not greasy at all. It's really good to have a nice smell. It's a treat, a good friend dinner, a good place for a family party. Triple fish stoves have been working to build high-quality foods, consistently and consistently, developing foods that are in line with consumer tastes, and gradually developing a unique system of food products that can only benefit from strong technology. Long-term technical and technological support is provided to the union stores by the triangular fabricator chain management headquarters, and new products will be made available to the union stores on a regular basis to enable them to receive ongoing free technical support and technological upgrading. New technologies, new processes and new foods will be made available at no cost to headquarters on a continuous basis, allowing the union stores to change their varieties in the light of market changes and to guide market consumption trends。