"Huangpi Sanhe", also known as "Huangpi Sanxian", consists of fish balls, meatballs and meat patties, and its production process is complicated. Fish balls are usually made from fresh grass carp. Scales, gills and bones are removed, chopped into mud, mixed with egg white, ginger juice, chives, refined salt, lard, starch, monosodium glutamate and water, stirred evenly, kneaded into balls with thumb and forefinger, put them into a pot one by one, boiled until they float, and fished up for later use. Pork leg meat is usually chopped into stuffing, added with a little fish paste and various seasonings, made into meatballs with a spoon and fried in an oil pan. The meat pie is made of the same material as meatballs, but the process is a little more complicated. You should spread the fried soybean hull in a steamer, spread fish and meat sauce on it, steam it, cut it into pieces, wrap it in egg yolk, steam it for half an hour, then come out, spread it and cut it into strips. These three dishes are a hodgepodge. The meat is fishy, the fish is fragrant, and the color, smell and taste are all good.