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THE SMOKED FISH IS SHANGHAI FOOD. IN SHANGHAI, MOST OF THEM ARE COLD FOODS, AND AS FATHERS OF THE NORTH, SMOKED FISH IS A GOOD THING. DAD SWITCHED FROM THE US-AID FRONT TO THE SADDLE-MOUNTED STEEL FACTORY, WHERE BUDDIES FROM ALL OVER THE LAKE, UNDER THE SAME ROOF, WERE ALCOHOLICS. AFTER “ALCOHOLIC” DAD SUMMED UP THE ESSENCE OF DRINKING, THE MOST FUN TO DRINK WAS TO BE DRUNK, AS IF IN THE FOG THE FLOWERS WERE FLOATING IN THE WIND, AND THE BEST STATE WAS FROM MICROSMALL TO INTOXICATION. AND DRINKING WITH A FRIEND, IT'S WARM, IT'S BROTHER, IT'S TRUE. IT'S NATURAL TO DRINK. THE SMOKED FISH WAS TAUGHT BY SHANGHAI BUDDIES IN THE SAME ROOM. SHANGHAI SMOKERS DO NOT ACTUALLY HAVE FUMIGATION PROCESSES AND PROCESSES, WHICH ARE CALLED SMOKERS BECAUSE OF THEIR SIMILAR APPEARANCE AND COLOUR. DAD ONLY LOVES HOT SMOKED FISH BECAUSE IT TASTES BETTER. YOU DON'T UNDERSTAND THE WORLD OF FOOD AND FOOD. IT USUALLY COMES OUT AS THE FRONT-RUNNER OF THE FAMILY SPRING FEAST, WITH FISH PIECES MADE OF RECIPES FOR MORE THAN THREE HOURS, AND FISH SOUFFLES SOFT, WHICH HAVE BECOME SORE AFTER TWO FRYINGS. FISH SMELLS FROM THE KITCHEN INTO MY NOSE! WHEN YOU'RE OUT, YOU'LL HEAR THE JOYFUL SOUND OF A TWIG, AND YOU'LL BLOW UP DRY FISH LIKE A SPONGE TO SUCK IN FIVE CUISINE SAUCE, AND YOU'LL DO THE DELICIOUS SQUIRM FISH. AND WHEN THE ENTRANCE IS HOT, IT IS NOT EXAGGERATING TO EAT WITH A BITE, AND IT COMES OUT WITHOUT A TONGUE. THE FLESH IS FINE, THE FISH IS STINGY, THE FISH IS STINGY, THE CRUMBS ARE FRAGRANCED, NOT TOO SWEET, AND DIFFERENT SUPERSMUGLY; IT RISES OUT OF ITS UNIQUENESS AND IS TINGLING. IT JUST STARTED TO FEEL LIKE MY TUMMY WAS BARKING. IT REALLY SMELLS GOOD. IT SMELLS GOOD. YOU CAN'T STOP, YOU CAN'T STOP. IT IS AN ORIGINAL VERSION OF MY OWN TRUE EXPERIENCE; IT IS FOR REFERENCE PURPOSES ONLY AND IS AN EXCLUSIVE PERSONAL HOBBY. IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [IN PARTICULAR IN THE FIELDS OF LAW, MEDICINE, ETC.] YOU NEED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL