It is a live chub fish in Tianmu Lake, scale and gill, remove internal organs, wash and chop off the fish head, injected into the water of Tianmu Lake, supplemented with the right amount of condiments simmered on the fire for several hours and become. Its soup is white as milk, delicious and excellent, and its meat is white and red, tender, fresh but not fishy, fat but not greasy, known as "the world's first famous dish" by many Chinese and foreign gourmets (Liyang)