Fish fragrance

Fish fragrance

It's a classic dish. Fish fragrance is a traditional specialty, known for its fragrance, and it's a canon. The fragrance of the fish and the fragrance of the after-smelt, another term, “smelling of the after-smelt”. The main ingredients are pork, black wood, etc., which varies according to practice, but mostly carrots, bamboo, pepper, etc. The pork is sewn with 30% fat and 70% thin, and it eats freshly. The main supplement is Sichuan chili gravy. Fish fragrance, the name of the dish, was finally named by Chiang Kai-shek's cook during the fighting and has been circulated to this day。