In accordance with local customs, fishmaking is also a unique method, but it is rare to use fish with face, because it is too difficult to eat with fish, because the process is too complex, and in the past it was the king who was able to achieve it. The spring special face of the fish, the modern craft of the past, made you taste good. The special features of spring combine nutrition, deliciousness, colour and shape, and together produce fish-faced fish products. In spring, the special features are selected with fish meat, such as green, grass, twig, carp, and white flour and corn flour, mixed with smelt oil, fine salt, made of processions such as rubbing, twig and steam. Scratch fish first with a fine knifeworker, the thinner it gets, and the eaters eat softly. Fish is rich in high protein, low-fat, non-added flavoured food, rich in nutrients, fresh and delicious, and smooth. Fresh seafish make soup, fragrance, long taste. A variety of vegetables, such as onions and garlic, are als...