All the sour soups are made out of sichuan pickles. They're fresh, they're sour, they're hot, they're yellow and smooth. The sour soup companies, which are all homogenous, admire the entrepreneurial spirit of "thankering, fighting, responsibility" and are committed to the primacy of the user, with good faith, win-winness, business philosophy, the creation of a qualified business environment, a new management model, well-developed technology, good quality services, and quality. Sour soup, a recreational restaurant with fish as its theme, makes normal foods sour, brings you back to life, looks for the mark of time, looks for the taste of rivers and lakes. All the sour soup fish are finely selected for a good diet, with a high temperature of several hours to survive, to extract its essence, to perform an examination and to display high soup. The pursuit of a diet, the precise control of nutrition, and the appearance of taste. It's a craftsman's skill to match old sour vegetables with small fish. They're all sour soup, four fish smelts in kyushu, one in a thousand, one in every one! Specialized ashfish, passing techniques, re-enacting classics; delicious spicy fish, spicy mouths, addicted to eating; brand-named sourfish, tasting the fragrance, raising the anointed; and new tomato fish, nutritionally abundant and nourishing. They're sour soup, they eat more fish, their heads, their bodies, their mouths, their orders! All of the sour soup and soup union professionals are engaged in business-cycle analysis, precise positioning, successful operation, and research and development training teams, which are continuously created and updated with 2-10 items per month. Without experience, it does not matter that each of the sourfish headquarters provides intensive training, shop-to-shop training and one-on-one shop-to-one training to assist in the opening of the business, and that it provides a variety of practical and intelligent budget analysis to reduce and ensure the selection of wisdom. To serve the customer with a heart and to impress the client with its own services and tastes. The company's chefs team is built on the traditional sour, and it's perfect! When the sour soup is launched, it is favoured by many enthusiasts, and the market is well received, and the sour soup masters are squirted with high-quality eco-black fish of good value to the human body, to feed their customers to live fish, to make green vegetables from the bottom of the pot, to make/precise their own food, and to make wild mountain peppers, homemade carrots and so on! Both squirming the sour soup is a natural law that is traceable and promotes a new taste of healthy life. They're all sour fish from the original eco-black fish of zhejiang island lake, combined with great cooking skills, to highlight as much as possible the taste of food