Authentic roast fish in Tengchong Beihai is made by the fish farmed in Beihai, after cleaning, the fish belly is stuffed with the seasoning composed of laomian coriander, spicy willow, ginger and soy sauce, and then roasted over the fire. The seasoning in the fish belly removes the fishy smell and makes the fish more delicious.

      Beihai roast fish is a special snack in Beihai. Traditional roast fish is made of tilapia and side dish. The live fish is picked up, killed, broken in half, then clamped with a plywood made of iron gauze, and slowly baked on the charcoal stove with charcoal fire, the oil and seasoning are brushed on the fish while roasting, and the tastes of sour, sweet, salty and spicy will permeate into the fish with charcoal fire. The roast fish is finished when the skin is crisp and the fish smells good, and it is then placed on a stainless steel plate. The most classic recipe is paving fragrant-flowered garlic at the bottom, putting sour bamboo shoot, Chinese sauerkraut, bean sprouts, thin sheets of bean curd, Chinese sauerkraut, and spilling peanut kernel on the top. When braised for a few minutes, the roast fish can be served with the charcoal stove.

      Later, many shops as Zhuge Roast Fish, Wolong Roast Fish, and La Shang Yin introduce more different flavors as spicy taste, soy sauce taste through the improvement of roast fish technology, and these flavors are popular with the masses. The shop with strongest subversion is La Shang Yin.