The selected silver carp is big, fat, prickly and tender. Li Laodie fish head hot pot, put the fish head on the pot, boil it and enjoy it. First eat fish lips, suck fish brains, then eat fish skins, and finally eat fish. The so-called "one fast and one slow, one stop and one suction" is fragrant at the entrance and has endless aftertaste. Li Laodie's yellow diced seafood series: the mountains and rivers are high, and the special product of Xinjin section is yellow diced, with less thorns, fresh meat and rich nutrition, which is natural and delicious. Li Laodie's yellow spicy diced soup is rich in ingredients and exquisite in soup stock. It is not only delicious on the table, but also has a peasant flavor, which is unique to Chengdu and Beijing. The way to eat diced yellow pepper is very special. It is simple and convenient to row the whole fish from the entrance of the tail and the outside of the front end. Spicy yellow diced pork is one of Li Laodie's seafood series, and all other precious aquatic products are airlifted to Beijing without losing their delicious origin. Li Laodie Spicy Crab: Li Laodie Spicy Crab is made of Sichuan cuisine, hereditary cooking and secret recipe. When served, the pot soup is bright, the crab color is orange-red, the flavor is rich and the flavor is not diminished. Daddy Li's spicy crab was specially selected by Burmese iron crab and airlifted to Shenzhen. This crab is fat and tender, suitable for all seasons. There are two ways to eat, one is dry-fried and the other is fried. After eating crabs, you can also serve side dishes such as instant-boiled mutton at the bottom of the spicy crab pot. In particular, the excellent salad oil used in Li Laodie's fish head hot pot and spicy crab is golden and translucent, fresh and pleasing to the eye, which makes people have no worries when eating.