Having passed on the ancient specialty foods, promoting the country's dietary culture, deep excavations and research into the traditional specialty eating culture, which has been studied, improved and perfected, and the continuous adjustment of the formulations and processes of the cuisine roasted fish, together with the integration of the five salt, sweet, falcon, spicy and acids, have created a combination of pepper, sauce, ablution and beryllium tastes that meet the needs of different consumption groups in different regions. The stench tastes both fish and stench, and it has a unique smell of cocoon, which is unique in its taste, is thick and replete. Even more unique is the fact that people eat roasted fish in the same way as fire pots, with fresh vegetables, beans, etc., which are cooked in the soup or are fed directly with roasted fish, which is more distinctive. For the time being, in the country as a whole, there are a variety of hotpots, barbecues and alleys, which are usually lamb-sucking, roasted and common foods, all of which are of a single taste, no novelty, no similarity, and the choice of consumers is too limited. There is also a famous local specialty, a variety of grilled snacks, visible business characteristics, more variety and taste, greater choice of space for consumers, certainly a red fire for fish roasting business, the comfort of the eaters, and the happiness of the boss. In recent years, the beijing chain of fish roasted in manchuria has become popular and popular to a large number of eaters. In its unique practice of “cooking first and then roasted”, it combines two cooking processes, which are made from charcoal fires. Since each fish is roasted in its present form, it fully preserves the charcoal smell of the roasted fish, its tenderness, its far-reaching taste, its uniqueness and tradition. Feature services: cards, parking spaces, wifis, online menus. The qinghuang fish is a traditional qinghan dish and a cuisine. Vanzhou roasted fish and washed them in iron clips, roasted them with charcoal on the stove, loaded them into a special plate, made them out of savories such as butter, red oil, sugar, peppers, peppers, etc., and put them on scabs, beans, etc. Tastes salty. Huanzhou roasted fish using the unique practice of "cooked and stewed", combining the essence of the two cooking processes. It is said that the origin of the succulent fish is from africa, and that an indigenous african who caught the fish, after a long period of drying it, added the fish to the soup sauce and baked it, and found it to be more beautiful than ever before. Barbecue shops are all over the world, why is it that the business of roasting fish is so hot? Because it has been developing innovative ideas of “precision” throughout its development, making traditional barbecue-like tastes different from their secret roast formulations, and more of the subject of many commercial assassins and predators。