Tung Hua Jia is a kind of crayfish, which is very popular in the south of China. Originated in the Qing Dynasty, it was a dish invented by Chen Men, a nine-year-old master in the Qing Dynasty. Tung Hua Jia is composed of fresh crayfish and ingredients, which is delicious and deeply loved by diners. Tonghua family needs certain skills and tastes when cooking, in order to make unique food.

Tung Hua Jia is not only very popular in the south of China, but also has become a special dish all over the country. Not only the catering industry is promoting this kind of food, but also many TV dramas and variety shows are promoting it. Tonghua Jia, known as the "royal variety" of crayfish, is a very popular food in the south. Whether it is a reunion or a gathering of friends, Tonghua family is the first choice for eating goods.

Although Tonghua family is very popular in taste and eating experience, there are some disputes on the source of ingredients and environmental protection. Because the culture of crayfish has caused great damage to the water environment and ecological problems, the culture and sales of crayfish have been restricted in some areas. While enjoying delicious food, we should also avoid overfishing and aquaculture from the perspective of environmental protection and sustainable development, so that the delicious food of Tonghua Jia can last for a long time.