Chai fish is a kind of cold-water fish (mainly produced in cold areas) dried cod. Because it looks like Chai Yu, Cantonese call it Chai Yu. Has the functions of strengthening spleen and stomach, nourishing yin and nourishing blood. Cantonese people often use it to make soup and porridge.

But as for cooking with tea, no one does it, because it will make fish soup very strange and seriously affect the taste. There is no scientific basis for treating diseases. Therefore, this is not recommended. Chai fish itself has good efficacy and its nutritional value is very suitable for patients to eat.