Stove fish originated from 1862, which is the historical origin of food culture. It is made from wild fish species in rivers and lakes (including more than a dozen live fish with special characteristics, such as toothfish, grass carp, chubby fish, carp and crucian carp). With more than ten kinds of refined sauces with local (mugwort, jujube, medlar) homemade farmhouse flavor. As the name implies, hearth fish is a delicious food with long-lasting and rich nutrition.

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