This cheap restaurant only has one dish: fresh, roasted black carp. Your fish is smoked over an open fire, and then doused in a sauce of your choice: mala (numbingly spicy for Sichuan pepper fans), paojiao (lip-puckering sour and spicy) or douzhi (salty black bean, the only non-spicy option). For an extra RMB8, they'll throw heaps of cauliflower, celery, lotus root and tofu over your fish.