Baoyu originated in the Song Dynasty. It was originally a royal dish. It was later spread to the people and passed down to the present day by the Chen family in eastern Henan. Since the Chen family settled in Suiyang District, Shangqiu City, surrounded by a moat, Outside the Xicheng Gate of Defu, the local people called it "Xiguan", so the bad fish they made at that time was named "Shangqiu County Xiguan Bad Fish" on the spot. In 2015, Chenjia's bad fish was recognized as "Henan Time-honored Brand" by the Henan Provincial People's Political Consultative Conference. "In 2019, the government announced the "Intangible Cultural Heritage of Suiyang District". In order to protect brand rights, the company specially registered trademarks such as "Suihuang", "Chenjia Zaoyu" and "Guide Chenjia".

Baoyu is made from fresh freshwater fish. It inherits the traditional processing technology to retain the fish scales and soften the fish bones, making the fish scales and fish bones edible. It is also supplemented with a variety of spices and cooked over a slow fire. The slow simmering process removes the fishy smell and incorporates the aroma of the ingredients, making it delicious and crispy on the bones, suitable for all ages, and endless aftertaste. These characteristics are highly favored by children and adults.