Recently, the gourmet "Wa Fish" from the Three Kingdoms period was excavated and sorted out, reappearing the people's dining table. According to historical records, "Wayu" was invented by Zhang Fei, a famous soldier in the Three Kingdoms period, while guarding Langzhong. It has a history of thousands of years in Langzhong area of northern Sichuan, but it is almost lost at present. In the first year of Zhangwu (AD 22 1 year), Zhang Fei was appointed as the prefect of Brazil and stationed in Langzhong. He mobilized the sergeant to "make a stove with stones, make a pot with steaming tiles, and cook fish with thatch for wages" and "cook the fish with fire when it is cooked". Due to natural and unique cooking methods, "tile fish" tastes delicious without fishy smell, but it is fragrant but not oily. According to the chef who dug up this dish, the cooking method of "Wa Fish" is very special. First, add various seasonings and spices to the fresh crucian carp, and then put the fish on a special tile and cook it for two hours with slow fire. The fish made in this way has no fishy smell, and has a natural fragrance, which is particularly delicious to eat.