The last meal in Chifeng on a business trip, the local comrades sent us off, the strong local characteristics, the parking space at the door is rich, there are tables, chairs and steamed buns in the private room, even the table with a stove, the table is a turntable, the table is under the stove, it is burning wood, this is the serious wood pot, Beijing's so-called firewood pot or stove fish is almost a gas tank or charcoal burning, not authentic at all, here is wood burning, so there is a pine fragrance, like one. There are five large pots on the table, dried with firewood chicken eggplant, fat head fish, spine bean corners, red stewed lamb, soy rot, salty fragrant, tender meat, very feeling, the taste is definitely better than Beijing, everyone loves to eat beans, eggplant, powder strips and the like, These vegetables are full of broth and taste more delicious than meat. Local chicken, earthen stove, earthen iron pot, old firewood, good, although to withstand the test of smoke and fire, but also can not stop the old people. If it is opened in Beijing, it should not be bad business. Praise his homemade salted eggs alone, delicious, soft and tender egg yolks, salty and not greasy. Back in 1862, the stove fish originated from historical sources. It is made of wild fish species (including cayenne fish, grass fish, fat head fish, salmon, salmon and other specialty live fish). Local (putting oysters, jujubes, wolfberry) homemade farmhouse flavor more than ten kinds of refined sauce. As the name implies, the stove fish is a farmhouse style stove iron pot with firewood slow-burn unique secret refined, is a long-lasting, nutritious food.

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