More than 200 years ago, the fishmongers along the Yangtze River were transported to the mountainous areas of Huizhou in the winter when they were winter. On the way to prevent the fresh fish from deteriorating, a layer of fish was sprayed with a layer of light salt water, often flipping up and down. When arriving in Huizhou for seven or eight days, the fish gills are still red, the quality has not changed, but the epidermis exudes a special smell like smell and non-smelting, but after washing, it is slightly fried by hot oil. After fine fire cooking, not only The stench is rather delicious, and it has become a popular dish.