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On this autumn afternoon, the Fukuyama Hotel on Kamaishi Beach, Japan, gradually became quiet. The lunchtime mackerel dumplings were all sold out, and the restaurant owner and two Japanese waitresses started preparing the evening dumplings. Fang Chengan is a capable man, with a tall face and a talented appearance. Two Japanese girls, one tall and one short. The taller one is called Qing Huizi; the one named Shuijing Judai is very small, like a primary school student, with a smile on his face all the time and very eloquent. Fang Cheng'an taught how to prepare mackerel stuffing very seriously, and the operating procedures were quite rigorous. Fang Cheng'an used a bamboo blade to scrape the Spanish mackerel meat. He could not use iron knives, which would smell like iron. Such a smell might change the deliciousness of the mackerel. After preparing the meat, chop it into pieces with a bamboo knife, then put it into a wooden basin and stir it. Add water and white meat while stirring.