The Subang cuisine of Deyuelou is more traditional, with three pieces of specialty being hoofs, chickens and ducks. The most distinctive of the three pieces is the whiteness in the water eight immortals, fresh and refreshing. Squirrel salmon are available in the country, but Deyuelou knife work is first-class, although the squirrel salmon in Songhelou is also a knife work like chrysanthemum blossoming, but kung fu and difference in this juice. The authentic should be sweet and sour juice mixed with vinegar, not the juice of tomato sauce.