Sliced aspic garnished with carrot and celery became the focus of the people's attention.

The dish was presented by Ju Suk Hui at Tongchonho Restaurant.

Noting that many people like to take the dish, she told KCNA:

"The catfish jowl can also be steamed, roasted and fried.

But, the people, including those with dull appetite, chose to take the aspic, because it contains all of catfish's nutrients and is well digestive as well."