“fishmen roasted fish”, although bearing the name of the fish, is distinct from the traditional practice of barbecue, which combines the essence of the two cooking processes of roasting and stewing, using the unique practice of roasting after roasting, first, to select a live fish of two pounds or more, to bake it now, to make it with a unique secret, and to make it with special methods for a period of time; then he baked nine of them on a coal fire, so that their skins were corroded, and then put them in a special dish with a secret soup base, where they were cooked with a small fire so that the fragrance and nutrients in the soup slowly infiltrated into the fish, not only with fish, but also with a unique smell of fragrance and fragrance. The repertoire of the product is unique in style: plume, spicy, fresh, fragrance, sweetness, taste, real colour, fragrance and taste, taste and taste。