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 usua...