Dongping bad fish is one of the traditional famous foods, and its origin is in Zhouzhen. According to relevant records and legends, the creation of Dongping bad fish began in the thirty-fourth year of Kangxi in Qing Dynasty (AD 1695), and it has been more than 300 years. Nie, Xie, Zhao and Wang are all famous for making bad fish in the history of Zhoucheng, and Nie's bad fish is the most famous.

Cooked rotten fish has the characteristics of complete fish body, soft meat, rotten bones like mud, fragrant but not fishy, fat but not greasy. The finished fish has bright color, yellow sauce, mellow and refreshing taste, and good color and taste.

Bad fish is delicious and cheap, and it is a favorite dish of ordinary people. In the past, especially those poor people in the city who were engaged in pulling carts and carrying loads or doing small businesses, when they met with better income, they bought two glasses of wine, a pack of rotten fish (in the past, rotten fish was wrapped in lotus leaves or hemp leaves), holding a wine bowl in one hand and rotten fish in the other, squatting at the door of the hotel, drinking, eating fish, chatting and talking, and when they were happy, they came with a bang.

Bad fish is rich in minerals and trace elements such as calcium, phosphorus, iodine, zinc and selenium. Regular consumption can enhance the absorption of calcium and promote physical strength. This product has the characteristics of hygiene and convenience, and is a good product for family banquets, travel fast food and gifts to relatives and friends. "I miss my hometown so much" is the admiration of overseas Chinese and travelers from different places for famous food in my hometown.