1958, president and his wife Wang visited Shuyang. During the dinner, the waiter brought a plate of fried long fish. Liu Shaoqi looked at the plate and said humorously, "Why do you serve cold dishes?" The accompanying county * * * said: "This is a local specialty, and it is not steamed." Everyone feels hot after eating long fish. Liu Shaoqi said with a smile, "It looks like a cold dish, but it will burn your mouth after eating. This is also called a must. " And said to the people present: "We must carry forward this good technology in our country in the future." This dish is called "soft fried long fish" and is one of the famous dishes in Shuyang. At that time, Liu Shaoqi came to Shuyang, and the county specially arranged famous chefs to cook. At that time, the cooking skills of several famous teachers in Shucheng were: Yinger's barbecue and Li's cooking. This soft fried long fish was fried by Master Chen Dekui. Soft fried long fish has a long history. It is said that when Emperor Qianlong went down to the south of the Yangtze River and passed by Suqian, he asked famous chefs in northern Jiangsu to cook and stir-fry for him and taste famous local dishes. Who knows that this kind of soft fish was eaten by the emperor and passed down to later generations as a stunt. At 1970, the famous chef Chen Dekui accepted his last apprentice, Jiang Dezhi, and taught himself the craft. The soft fried long fish he fried is characterized by excellent workmanship, unique ingredients and superb pulping skills. After the long fish is fried, even in the weather of MINUS 30 degrees in winter, the dishes on the plate are not steamed, just like cold dishes, you can eat them safely but burn your mouth. Long fish feel My Sweetie in the mouth, sour and dripping, fresh and delicious, with unique flavor, and it is very refreshing and comfortable to swallow in the throat.

As early as the early 1980s, Jiang Dezhi won the first place in the cooking performance in the former Zhunyin area. Soft fried octopus is a quasi-young delicacy, which is listed as one of the top ten famous dishes in China. Jiang Dezhi's name and the name of soft-fried octopus are also included in the book Jiangsu Famous Cuisine. All the guests who came to Shuyang asked for soft-fried long fish before giving up. When some old people are seriously ill and dying, at all costs, let their children ask Jiangsu master to cook a plate of soft fried long fish, otherwise they will feel lifelong regret. As the sole inheritor of soft fried long fish technology, Jiang Dezhi opened the "Jiang Dezhi Hotel" in Shucheng. Although his business is booming, he is not conservative and can't let this stunt be lost. Today, many of his dozens of apprentices are senior chefs from China who work in Beijing, Shanghai, Zhangjiagang and Nanjing. When Li Peng injured Premier the State Council and inspected in Zhangjiagang, Jiang Dezhi's apprentice Hu Xiaoshan worked in Zhangjiagang and was specially invited to cook a soft-fried long fish. Li Peng and others were very satisfied and full of praise. After dinner, Li Peng took a group photo with Hu Xiaoshan as a souvenir, which became a much-told story in Zhangjiagang and Shuyang.

"Soft fried long fish" is one of the famous dishes in Shuyang. At that time, Liu Shaoqi came to Shuyang, and the county specially arranged a famous chef to cook. At that time, the cooking skills of several famous teachers in Shucheng were: "autumn barbecue, Li's cooking." This soft fried long fish was fried by Master Chen Dekui.

Soft fried long fish has a long history. It is said that when Emperor Qianlong went down to the south of the Yangtze River and passed by Suqian, he asked famous chefs in northern Jiangsu to cook and stir-fry for him and taste local specialties. Who knows that this kind of soft fish was eaten by the emperor and passed down to later generations as a stunt. At 1970, the famous chef Chen Dekui accepted his last apprentice, Jiang Dezhi, and taught himself the craft. Jiang Dezhi is young, studious, diligent, diligent in practice and gradually mastering skills. The soft fried long fish he fried is characterized by excellent workmanship, unique ingredients and superb pulping skills. After the long fish is fried, even in the weather of MINUS 30 degrees in winter, the dishes on the plate are not steamed, just like cold dishes, but they burn their mouths when they are eaten. Long fish feel My Sweetie and acid in their mouth, fresh and delicious, with a unique flavor. There is a feeling of lubrication in the throat and it tastes very refreshing and comfortable. As early as the early 1980s, Jiang Dezhi won the first place in Huaiyin cooking performance. Soft fried octopus belongs to Huaiyang cuisine and is listed as one of the top ten famous dishes in China. Jiang Dezhi's name and the name of soft-fried octopus are also included in the book Jiangsu Famous Cuisine. All the guests who came to Shuyang asked for soft-fried long fish before giving up. When some elderly people are seriously ill and dying, let their children ask Master Jiang to make a plate of soft fried long fish at all costs, otherwise they will feel lifelong regret.