The scientific name of Australian freshwater lobster is red crayfish, which is one of the most precious freshwater economic shrimp species in the world. It is native to tropical areas in northern Australia, and is called Australian freshwater lobster because it looks like a lobster in the sea. In the 20th century, the Australian lobster people ate had to be transported from Australia to Hong Kong by air and then transported to the mainland, which was expensive. Australian lobster is rich in low fat, high protein, calcium and many essential amino acids. Since 1980s, the United States, Japan, Southeast Asia and other countries and regions have introduced and developed business culture. Australian lobsters are much smaller than marine lobsters. Their shells are blue. According to the breeder, Australian lobsters can be eaten when they grow to about 75 grams, and the longest can reach 250 grams, which is extremely crispy. It can survive for at least 5 hours and at most 3 days after leaving water, which is beneficial to transportation. Because Australian lobster lays few eggs, a female lobster only lays about 100 eggs at a time, and the hatching rate is low, so the yield has not been high, and the market is in short supply.

China was introduced by Hubei Fisheries Research Institute in 1992, and successfully cultivated in Guangdong and Hubei provinces for the first time. 1In April, 1993, Fujian Fisheries Research Institute began to introduce and cultivate successfully. Later, 1994 was gradually extended to Jiangsu, Hunan, Beijing and other places. Macrobrachium nipponense, a kind of freshwater shrimp with strong adaptability, is generally 50- 100g, and the largest individual can reach 500-600g. Because of its wide eating habits, fast growth, tender meat, delicious taste and rich nutrition, it is welcomed by the market in Europe, Japan and China.