Yellow crucian carp can be sold fresh, made of dried salted fish or fishmeal. The production is large, its individual small and thin meat, taste delicious, but more thorns, containing high fat, fresh food to dry fry or dry fried food is the best, and is suitable for processing into dry products, in the spring of the sun-dried products for the white, the fall of the sun-dried products was yellowish. Its salty dried products back to the edible method is also more to fry or fire baked, so the southern parts of the yellow crucian carp is also known as baked fish. According to medical science, yellow crucian carp is sweet and warm in nature. It can promote water retention and reduce swelling, benefit qi and strengthen the spleen, detoxify, and reduce breast milk. It is suitable for weak spleen and stomach, little food and fatigue, vomiting or diarrhea; spleen deficiency edema, urination; weak qi and blood, lactation; blood in stool, hemorrhoidal bleeding, bloating, ulcers and so on.

"Compendium of Materia Medica": "with small beans boiled juice service, edema: scorching oil coating, the main women's noma sores, kill worms and relieve pain; brewing five times calcined seeds, the treatment of blood; brewing Ming leaves simmering service, the treatment of thirst; brewing garlic simmering research drink, the treatment of diaphragmatic gas." Fish carp in the cold winds, cold winter, yellow carp meat fat seeds, taste especially delicious, so the folk have "winter carp summer catfish" said. The ancient Chinese medical books, "Materia Medica" also has a very high evaluation of crucian carp: "the fish only this can be eaten often."

Yellow crucian carp is rich in nutrients, such as regular food, body tonic. It contains protein, fat, sugar, inorganic salts, vitamin A, B vitamins, niacin and so on. It is determined that every hundred grams of black carp, containing protein up to 20 grams, second only to shrimp; containing fat up to 7 grams. According to connoisseurs, yellow crucian carp before the pot, people often forget to scrape the scales and gills, disemboweled to the dirty, but very few remove its throat teeth (located in the throat after the gills of the teeth), so that the crucian carp, especially stewed, braised, the soup flavor is not good, and some of the mud taste heavier. Therefore, the yellow crucian carp before the pot is best to remove its pharyngeal teeth.