The Qingjiang fish is a kind of freshwater fish produced only in the waters of the Qingjiang River in Hubei Province, and its main varieties include the spoon-nosed sturgeon, the yellow catfish, and the barbed rake. The flesh of this fish is relatively firm, with elasticity and tenderness, and almost no small thorns. Qingjiang fish has high nutritional value, rich in unsaturated fatty acids and linolenic and linoleic acids, which can effectively reduce blood lipids and have the effect of preventing thrombosis.

Mekong fish is a freshwater fish produced in the Mekong River Basin of Thailand, and its meat is relatively more delicate, flavorful and refreshing. Mekong fish is rich in a variety of nutrients, such as vitamin A, vitamin C, calcium, phosphorus, iron, etc., which has a role in lowering blood lipids and reducing thrombosis.

Overall, both Qingjiang fish and Mekong fish have their own unique taste and nutritional value, so you can choose according to your personal taste. In addition, you can refer to the characteristics and taste of each when cooking to show the best flavor of the dish.