The countries of origin are Thailand and Myanmar. Therefore, there are two strains of rock shrimp in China: Thai strain and Myanmar strain. After the Burmese strain was introduced to China, its offspring had the characteristics of relatively small head and chest, and the length and width of knuckles and palms filled with water were larger than those of Thai strain, so it had high activity and eating ability. The female's weight and body length are larger than that of Thai strain, and the amount of eggs held is also larger than that of Thai strain. Many provinces in southern China cultivate rock shrimp, with Anhui, Zhejiang and Guangdong provinces as the main producing areas. There are many cooking methods of stone shrimp, such as boiling, steaming, oiling, stir-frying, braising and so on. It is the first-class raw material for many delicious dishes. Roxburgh shrimp is rich in nutritional value. According to scientific research, every100g of shrimp meat contains 20.6g of protein and 0.7g of fat, and contains various vitamins and trace elements necessary for human body. It is a high-protein and nutritious aquatic product. Fresh food can be served with braised prawns, fried white shrimps, shrimp-walking segments, mussels and fried shrimps. Processing can be made into dried shrimp, dried shrimp and other seafood.