Chefs of the time would serve different parts of a fish dry-grilled, sweet-and-sour and in head-and-tail soup, thus beginning the tradition--still practiced today--of making several different dishes from the same fish.
此時廚人將魚以乾燒、糖醋、頭尾湯三吃上桌，開始了一魚數吃的傳統，至今不衰。