Perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients. It is a healthy and non-obese food for expectant mothers and pregnant women. There is still more copper in the blood of perch, and people who lack copper can eat perch to supplement it. Taboo for perch: perch can't be eaten with cheese, beef and sheep oil, Schizonepeta and clams.

Perch has a flat and long body, a thick back, a small abdomen, a big mouth, a longer jaw than the upper jaw, a serrate back edge of gill cover, a blue-gray back, a white abdomen, small scales and two dorsal fins, which are slightly separated. The anterior dorsal fin is a hard spine, the posterior dorsal fin is a long spine, and the caudal fin is bifurcated. Perch meat is compact, garlic-petal-shaped, with few thorns and delicious taste.

Perch has a flat body length, a lower jaw longer than the upper jaw, and solid garlic petal-shaped meat. The swim bladder can be used to make a fish belly, which is often steamed. Its meat is white and tender, with few thorns and no fishy smell. It is very delicious, rich in protein and vitamins. It can be used as medicine and is an extremely precious tonic.

Perch meat is white and tender, fragrant and odorless, and it is more suitable for steaming, stewing or stewing soup. Perch, also known as perch flower, perch, perch plate and four-ribbed fish, is listed as one of the "four famous fish". The other three species are whitebait in Taihu Lake, carp in Yellow River and shad in Yangtze River. It can be made into classic dishes such as braised perch with shepherd's purse, steamed perch, perch in the cloud, perch with eight treasures and four cheeks, fresh fish noodles with watercress, crispy perch and steamed perch with Thai lemon.