The aishang pot roasted fish, which tasted fresh and smelly, and had rich and unsaturated fat, was a choice for men, women and children alike and balanced diet and nutrition. A sip of fish soup, the sour -- "oxy, aroma, spicy, spicy, squirm, soft." from the customer order to the pot, it takes three minutes on average. Speed is money, 10 table turns, super-slips, product standardization, service one dragon, 20 products, standardization. A sour bag, a pack, a set, and a national distribution. Fresh to the shop, serving a dragon, can make a sour fish now. It is based on scientific methods, combined with modern nutrition and cooking theory. The continuous adaptation and process, combining salt, sweetness, flax, spicy, acidic, etc., has created a variety of tastes, such as olympian, new zealand, which meet the needs of different people. More unique is the fact that when people eat fish, they can also eat like fire pots, and in soup pots they can taste a variety of dishes, beans, and fans...