Taihu whitebait Taihu whitebait Taihu whitebait has four species, namely Taihu whitebait, toothless whitebait, big whitebait and Schleswig-Holstein whitebait. The output of whitebait and whitebait in Taihu Lake is high. Whitebait in Taihu Lake lays eggs on reeds and aquatic plants near Taihu Lake in spring, and the spawning period is mainly from mid-May to mid-June every year, which is also the flood season for fishing whitebait. Dongshan is known as "loquat yellow in May and whitebait fat in Taihu Lake". Whitebait is rich in nutrition, tender and tender, without scales, spines, bones, intestines and fishy smell, and contains a variety of nutrients. Most of the chilled whitebait is exported overseas and is called "fish ginseng". The color, fragrance and taste of dried whitebait are consistent, and the shape remains unchanged for a long time. Whitebait can be cooked into various famous dishes and delicacies, such as whitebait scrambled eggs, dry fried whitebait, whitebait boiled soup, whitebait meatballs, whitebait spring rolls, whitebait wonton and so on. , are unique lake delicacies. During the Spring and Autumn Period and the Warring States Period, Taihu Lake was rich in whitebait. During the Kangxi period of the Qing Dynasty, whitebait was listed as a tribute, and it was also called the three treasures of Taihu Lake with plums and white shrimp. Whitebait is shaped like Hosta, with ivory color, scaleless cartilage, tender meat, delicious taste and rich nutrition, and contains many ingredients such as protein, fat, iron, riboflavin, calcium and phosphorus. Japanese people call it "fish ginseng". Whitebait can be fried, fried, steamed and made into soup. Scrambled eggs with whitebait, whitebait soup, whitebait balls and hibiscus whitebait are all famous dishes in Soviet cuisine. Whitebait in Taihu Lake has a long history. According to Records of Taihu Lake, during the Spring and Autumn Period of Wuyue, whitebait was produced in Taihu Lake. There is a famous saying in Song Dynasty that "whitebait frost bass after spring", whitebait and bass are listed as treasures in fish. Habitual eating methods include: scrambled eggs with whitebait, fried leeks with whitebait, baked bean curd with whitebait, wrapped jiaozi with whitebait, and boiled soup. If you add eggs, shrimp skin, yuanxiao noodles, etc. It should be made into whitebait sauce and then fried into iced whitebait, which has good color, smell and taste. Dry salt is mainly used for cooking soup and brine. Its taste is fragrant and palatable, wide and invigorating the stomach. Whitebait can be eaten fresh, dried and made into dried swallows. It can also be canned and used as seasoning for many dishes. Besides domestic sales, the annual export volume of whitebait in Chaohu Lake is hundreds of tons, which are sold to Hong Kong, Macao, Taiwan, Japan, Southeast Asia, Western Europe, North America and other regions and countries.