Large white fish, a specialty of Xingkai Lake, is a kind of red herring with a chicken mouth. It is as white as jade, weighs seven or eight kilograms, has a slender figure, developed fins and tail, and is famous for its good swimming. Large white fish, Wusuli River salmon and Suifenhe beachhead fish are also called "three treasures in cold".

Big white fish is fresh and tender, fragrant and refreshing. Along the coast of Xingkai Lake, there is a method of stewing white fish in the lake. Clean the live fish by caesarean section, put it into the pot, add the lake water, stew for 30 minutes, add salt, pepper and coriander foam. Its meat is fresh and tender, and its soup is as white as milk and exquisite. There is also a traditional way to eat. First put the white fish in a pot and steam it for 20 minutes, then take it out of the pot, remove the bone spurs, and dry it in the shade for two days, and the meat will become filiform. When eating, put it in a pot and steam it for ten minutes. There is a special taste called "crab meat".