The flavor of boiled fish, spicy, fresh and tender can be summarized. Boiled fish selection of materials pay attention to, selected pollution-free chub fish. Such fish meat is tender, eat up the texture is particularly good. And flower chub is rich in essential fatty acids, lecithin and a variety of trace elements, must use the traditional production process in order to maintain this nutrition more intact. The most important thing is its seasoning, more than 10 kinds of various seasonings evenly matched with a variety of fresh ingredients such as pepper, ginger, green onions, etc., carefully cooked, this fish in the table, not yet in the mouth, has been a fresh aroma of the nose, people's appetite doubled. Fish out of the tender fish head, fish meat, not fishy, not shame, the entrance smooth, numb, spicy, fresh, fragrant, tender, long aftertaste, hard chopsticks can not leave the hand.