1. Soft-pocked long fish is called soft-pocked because in early years, the workshop was small and the pot was small. When killing, you are afraid that the eel will escape, so pick it up with a cloth bag or a soft bag and scald it in boiling water.

2. Soft bag means that after the dish is served, the guests pinch the loin with chopsticks, and the ends of the loin hang down, like a child's Chinese-style chest covering.

3. Soft packaging is a local custom. There are always three or three kinds of tourists coming here, a pair of chopsticks, a spoon and a small glass. The long fish is delicious, but the oil juice is easy to drip on the table, which is not elegant enough. Therefore, they will pick up the long fish with their right hand and put it under the spoon with their left hand.

4. Soft-rib octopus, also known as "soft-rib eel", is a traditional famous dish in Huai 'an, Jiangsu Province, which belongs to Huaiyang cuisine and is also the most famous dish in Huaiyang cuisine. Huai 'an people are very kind to Chinese and foreign guests, and they like this "fresh, tender, beautiful and special" dish best, so that guests can taste it early and praise it.