1. Dry-roasted eel section: male, nicknamed like a saddle, who is the head chef of three kinds of dishes in Jianghu. Braised method, the soup is dried, and the ingredients are all absorbed by the eel segments. The meat is tender, salty and spicy, and it is the first of the three dishes in the Jianghu.

2. Misgurnus anguillicaudatus: The sex is unknown, nicknamed Yaojianghu, and the identity is the deputy chef of three kinds of dishes in Jianghu. Low in fat and cholesterol, it contains substances that help the human body resist vascular aging. The meat is tender, delicious, sweet and sour, and everyone praises it. It is the second of the three dishes in the Jianghu.

3. Original boiled frog: female, nicknamed Maggie, who is the master of three kinds of dishes in Jianghu. The frog is white and tender, delicious and rich in nutrition. It is a high-grade food with high protein, low fat and low cholesterol, and it is the third of the three kinds of dishes in Jianghu.