Anchovy fillet, traditional dish, tender and tender, bright red, tastes savory, sweet and sour. The tenderloin is first fried into an outer coke, and then placed in a spoon tightly wrapped with a layer of clam juice, which is a special cooking method.

Every Northeastern childhood has a pot of simmered meat, and the tender and tender pork loin is sliced, wrapped with water starch, placed in a frying pan, and the white tenderloin is fried to golden in the sound of nourishment. The sweet and sour garlic is prepared into a simmering juice, and the fried meat embryo is rolled in the simmering juice. The mouth is tender and tender at the entrance, the gravy is overflowing, the sweet and sour taste is palatable, and the oil is not greasy.