China roebuck (dybowski) is famous in Inner Mongolia, Northeast China, Beijing and Tianjin for its excellent characteristics such as temperature tolerance, salt and alkali tolerance, wide eating range, fast growth and fresh taste, and has great development and popularization value. Fry the fish in butter until brown on both sides, drizzle with soy sauce and vinegar soaked in soy sauce bricks, and then stew slowly. Showing off while stewing is called "rolling tofu and rolling fish". The color of soy sauce is fresh and tender, the vinegar removes fishy smell, and the butter is delicious, which makes the China fish, which is already short of fat, tender, smooth and delicious. Besides, it's delicious when baked.