The duckbill fish, scientific name is the spoonbill sturgeon. It is native to lakes and bay coasts in the central and northern United States. It is named because its mouth looks like a long spoon handle. It belongs to the same family as the Chinese sturgeon. "brother". Judging from its appearance, the fish's beak is flat and resembles a duck's beak, but it is several times longer than a duck's beak. The long and flat beak already accounts for more than half of its 50-centimeter-long body. The whole body is smooth, the dark gray fish body has no scales; the taste is that the meat is very tender and delicious, with less thorns and more meat. It is almost like a keel directly connected to the duck's bill. In addition, diners who have eaten duckbill fish may have noticed that the bones of duckbill fish are transparent and crispy and can be broken into pieces and eaten. The precious quality of duckbill fish is combined with the chef's exquisite cooking skills. Whether it is boiled, braised or steamed, not only the fish meat is also tender and the fish bones are soft and crispy, it is also sweet and juicy. It is a real experience. A delicious experience of eating fish without having to spit out the bones.

Tip: Since duckbill fish is rare and rare, the quantity is limited, and it is a unique dish of Tianma Live Fish City, so diners who want to try it are kindly requested to make a reservation in advance. And this fish is very expensive.