Squid grilled dragon tail skewers are made of large real squid caught in the deep sea. The meat is firm, crispy and not soft. It is the size of a palm and rich in protein and various trace elements. It is a rare and high-quality ingredient.

This product is farmed snakeheaded fish, which is freshly processed and finely trimmed, thinly sliced by hand, frozen and kept fresh. It can be thawed at room temperature before eating, steamed, stir-fried, or hot pot. It is easy to cook, the fish is delicate, soft and tender in the mouth, nutritious and delicious, and the meat is thick and less thorny.

It is easy to cook, the fish meat is delicate, soft and tender in the mouth, nutritious and delicious without fishy taste, the meat is thick and less thorny, and it can be braised in soy sauce or soup.

From ancient times to the present, the deliciousness of perch has always been praised by people.
Not only is the fish meat white and tender, fragrant, and has no fishy smell; there are few fish bones, and there is only one main bone. After the bone is removed, you don’t need to spit out the bone when eating fish. It is suitable for steaming, braised in soy sauce or stewed soup.
Especially the meat fiber that is hard to forget when you eat it, it is tight and delicate, the taste is soft and tender, and the steamed taste is the best

[How to eat]: braised bullfrog legs in three steps

1. Blanch and drain the bullfrog legs, pour 300ml of cooking oil into the pot, pour in the bullfrog and fry for 1 minute, take it out and set aside.

2. Pour 5ml of oil into the pot, add a small amount of ginger, garlic, Chinese prickly ash, and dried chili until fragrant, pour in 500ml of water and boil.

3. Pour in the bullfrog legs, add salt and chicken essence, simmer for 10 minutes, drain the soup and put it on a plate, sprinkle with chopped green onion, and it is ready to eat.

Three steps: 1. Blanch and drain the bullfrog legs, pour 300ml of cooking oil into the pot, pour in the bullfrogs and fry for 1 minute, pick up and set aside. 2. Pour 5ml of oil into the pot, add a small amount of ginger, garlic, Chinese prickly ash, and dried chili until fragrant, pour in 500ml of water and boil. 3. Pour in the bullfrog legs, add salt and chicken essence, simmer for 10 minutes, drain the soup and put it on a plate, sprinkle with chopped green onion, and it is ready to eat.

Spicy Cooked Clam (M) 

Emerald fish fillet adopts ecological artificial farming tilapia, fresh processing, boneless rabbit pulp and thinly sliced fish fillet. Ways of eating include hot pot, soup, steaming and so on. This product has passed China QS and US FDA food testing.

It can be served with chopped peppers or steamed directly. The entrance is delicate and crystal clear, high in nutrition, good taste, appetizing and eliminating food, warming the stomach and warding off the cold

After thawing, simply clean and put it in tin foil, add side dishes according to your preferences, add sauce packets and 500ml water, heat for 20 minutes and enjoy the food

Artificially farmed black fish, processed fresh, boneless rabbit pulp and thinly sliced fish fillets. The meat of this fish fillet is white and tender, the taste is tender and smooth, delicious and delicate, rich in high protein and water, rich in nutrition, easy to digest and absorb, suitable for all ages. Ways of eating include hot pot, soup, steaming and so on. This product has passed China QS and US FDA food testing.