Chaohu whitebait Chaohu whitebait is slender and white as silver, with dense meat and delicious taste, and is known as the queen of Chaohu fish. Whitebait, formerly known as the residual fish. In the Tang Dynasty, Pikouxiu's poem "Clearly counting the fish" and Sima Guang's poem "Silver flowers and fat fish" all refer to whitebait. The whitebait in Chaohu Lake has a short snout, big eyes, no scales, a long and thin side, and an inch long. February, March, April and autumn are the natural breeding periods of whitebait in Chaohu Lake. Young fish can mature after growing for a month or two. At present, there are two fishing seasons for whitebait in Chaohu Lake every year, from mid-May to June, and from mid-September to1October, with the turn of spring and autumn as the peak season. The nutritional value of whitebait in Chaohu Lake is quite high. Every hundred grams of fresh whitebait contains 8.2 grams of protein. The dried whitebait is called dried swallow. Every hundred grams of dried swallow contains protein 721g, fat13g, heat1709.4kJ, calcium 76 1 mg, and phosphorus 1000 mg. The whitebait in Chaohu Lake is the most delicious fresh food. You don't need to gut it and wash it. You can cook it by rinsing it with water. Habitual eating methods include: scrambled eggs with whitebait, fried leeks with whitebait, baked bean curd with whitebait, wrapped jiaozi with whitebait, and boiled soup. If you add eggs, dried shrimps, Yuanxiao noodles, etc. to make whitebait paste, and then fry it to make iced whitebait, it will be good in color and taste. Dried Yan is mainly used for cooking soup and bittern. Its taste is fragrant and palatable, and it is wide and invigorating the stomach. Besides being eaten fresh and dried into dried swallows, whitebait can also be made into canned food and used as seasoning for many dishes. At present, besides domestic sales, the annual export volume of whitebait in Chaohu Lake is hundreds of tons, which are sold to Hong Kong, Macao, Japan, Southeast Asia, Western Europe, North America and other regions and countries. Chaohu white shrimp Chaohu white shrimp, the scientific name is beautiful white shrimp. White shrimp is processed into dried shrimps, also known as shrimps, and fresh water is also known as lake rice. The two major producing areas of lake rice in China are Chaohu Lake and Hongze Lake. At present, Chaohu shrimp is exported to Hong Kong and Macao, Japan and Southeast Asia. In the composition of shrimp in Chaohu Lake, white shrimp accounts for about 80%, and the annual catch reaches thousands of tons. There has long been a saying among the people in our country that "dead shrimps turn red", but the white shrimps in Chaohu Lake are not. When cooked, they don't turn red, and they are still white. Legend has it that the ancient Chaozhou is stinking, and the fish, shrimp and aquarium are also polluted and turbid. The Jade Emperor of Heaven must play in Chaozhou, and pour the water of Tianhe River to clean up the muddy water of Chaozhou, and Chaozhou is Chaohu Lake. The white shrimp was baptized from it, making the turbid body crystal clear, fresh and beautiful, and becoming a leader among the aquatic animals in Chaohu Lake. The body length of white shrimp in Chaohu Lake is generally 3-6 cm, the meat is white and yellow, and the shell is very thin with brown spots. Chaohu Lake has a wide water area and rich bait, which is suitable for the reproduction and growth of white shrimp. White shrimp in Chaohu Lake can be caught all year round. April to September is the traditional fishing season. Shrimp in Chaohu Lake has high nutritional value and economic value. Every 100 grams contains 47.6 grams of protein, 0.5 grams of fat, and a large number of inorganic salts and multivitamins. In the international market, Chaohu shrimp is regarded as a treasure of aquatic products, which is in short supply and is often used as a senior seasoning for main dishes. The ways to eat shrimp in Chaohu Lake are generally fried shrimp, stewed shrimp or soup, stuffing and so on. Chaohu shrimp is soaked in hot water and cooked with tofu, cabbage or celery, which has a unique flavor and is a delicacy. Making brine or cooking vegetable soup, adding some shrimp, is especially delicious. Using Chaohu shrimp to mix cold dishes or simmer soup is better than fresh shrimp. Chaohu Crab Chaohu Crab belongs to the family of Chinese mitten-handed crab, with no fishy smell, rustic taste and positive meat flavor. Chaohu crabs live and grow in fresh water, but they have the habit of reproductive migration. In the past, after first frost every year, adult crabs swam out of the lake in droves to lay eggs at the boundary between salt and fresh water in shallow water, and the eggs stuck to the abdominal limbs of female crabs. In the late spring and early summer of the following year, the female crab swam back to the river to hatch. After molting and metamorphosis, the larvae develop into young crabs, and then travel long distances along the journey their parents have taken to swim back to Chaohu Lake to live. The harvest season of crabs in Chaohu Lake is later than that in Huaihe River and earlier than that in Yangtze River, which lasts from the end of August to the beginning of1February, and the end of September to the beginning of 1 1 month is the peak fishing season. When the air is crisp in autumn, the hairy crab meat in Chaohu Lake is full of cream and fat, and it is often an elegant thing in people's lives to enjoy crabs and chrysanthemums. Lake crab is rich in nutrition, with high economic value, containing protein14g, fat 5.9g, carbohydrates, calcium, phosphorus, iron, riboflavin and other substances per 100g. Generally, it is steamed and cooked; Remove the meat yellow to make crab paste, make meat stuffing and stir-fry crab yellow, which tastes delicious; Drunken crabs have a unique flavor. Lake crab's marrow is like jade, its fat is as yellow as gold, and its color, fragrance and taste are all good. Since ancient times, "crabs are tasteless when served on the bed". The Yangtze River crabs and Sanchahe crabs in Chaohu Lake are also famous for their general health, fat yellow meat and unique flavor. Lake crab, river crab and river crab are all delicious and have their own advantages. Chaohu duck duck is mainly produced in the water network areas of Chaohu city, and has a long history of artificial breeding. Wuwei and Lujiang are recorded in the Qing Dynasty annals, and there are tens of millions of them raised every year. Chaohu duck is well-proportioned and compact, and its feathers are mainly black and gray, full of luster, with orange webbed toes and black claws. Strong feet. Agile, good at diving, strong foraging, suitable for stocking along lakes and polder areas. Chaohu duck grows fast, and the ducklings can weigh up to 2 kg after being raised for 100 days. When the mother duck grows up, she usually lays about 180 eggs every year. Chaohu duck has thin skin and fine bones, tender and delicious meat, and moderate fat. It can be used for slaughtering, braising or stewing, and can also be processed into famous products such as Nanjing salted duck, Wuwei salted duck, Chaohu snowflake duck and Hexian salted duck. Duck eggs can be made into fine preserved eggs. Feathers are more widely used. At present, the feeding quantity of Chaohu duck is increasing, and the variety is also increasing, which is being sold to the domestic and foreign markets continuously.