According to legend, Fisherman Lang was a man named Xiong Yi, who was the royal chef of Liu Bei, the emperor of Shu. Because he lived by fishing for generations, he was nicknamed Fisherman Lang. Before entering the palace, the fisherman was famous for his secret cooking skills of pickled fish in Sichuan and Sichuan. In 221 AD, Liu Bei proclaimed himself emperor and held a state banquet in Chengdu. During the banquet, a pickled fish was favored by the host and guest, and Liu Bei was even more full of praise! That year, the fisherman officially stayed in the palace and cooked fish with Chinese sauerkraut for the emperor every day. Time flies in 18, and Xiong Xiong, the 51st generation descendant of Fisherman's Clan, has returned from the army. In order to inherit his ancestral business, he registered the trademark of Fisherman's Clan, determined to carry forward the secret pickled fish made by Fisherman's Clan, and pushed the Chinese cuisine that has been passed down for 18 centuries to the whole country and the world. Xiong Xiong has a dream. He wants to apply the fisherman's pickled fish to the world intangible cultural heritage protection list and pass on this ancient food from generation to generation.