There are four species of Taihu whitebait, namely Taihu whitebait, toothless whitebait, big whitebait and Schleswig-Holstein whitebait. The output of whitebait and whitebait in Taihu Lake is high. Whitebait in Taihu Lake lays eggs on reeds and aquatic plants near Taihu Lake in spring, and the spawning period is mainly from mid-May to mid-June every year, which is also the flood season for fishing whitebait. Dongshan is known as "loquat yellow in May and whitebait fat in Taihu Lake". Whitebait is nutritious, tender, white and tender, without scales, spines, bones, intestines and fishy smell, and contains a variety of nutrients. Most of the chilled whitebait is exported overseas and is known as "fish ginseng". After exposure, dried whitebait has the same color, fragrance and taste, and its shape remains unchanged for a long time. Whitebait can be cooked into various famous dishes and delicacies, such as whitebait scrambled eggs, dry fried whitebait, whitebait boiled soup, whitebait meatballs, whitebait spring rolls, whitebait wonton and so on. All these are unique lake delicacies. During the Spring and Autumn Period and the Warring States Period, Taihu Lake was rich in whitebait. During the Kangxi period of the Qing Dynasty, whitebait was listed as a tribute, and it was also called the Three Treasures of Taihu Lake with plums and white shrimp. The whitebait is shaped like Hosta, with ivory color, scaleless cartilage, tender meat, delicious taste and rich nutrition, and contains many ingredients such as protein, fat, iron, riboflavin, calcium and phosphorus. Japanese people call it "fish ginseng". Whitebait can be fried, fried, steamed and made into soup. Whitebait scrambled eggs, whitebait soup, whitebait balls and hibiscus whitebait are all famous dishes in Soviet cuisine. Whitebait in Taihu Lake has a long history. According to Records of Taihu Lake, during the Spring and Autumn Period of Wuyue, whitebait was produced in Taihu Lake. There is a famous saying in Song Dynasty that "whitebait frost bass after spring", whitebait and bass are listed as treasures in fish. Habitual eating methods include: scrambled eggs with whitebait, fried leeks with whitebait, baked tofu with whitebait, wrapped jiaozi with whitebait, and boiled soup. If you add eggs, shrimp skin, yuanxiao noodles, etc. Make whitebait sauce, and then fry it into iced whitebait, which is good in color and flavor. Dried swallow is mainly used for cooking soup and brine. Its flavor is fragrant and delicious, and it is wide and invigorating the stomach. Besides being eaten fresh and dried into dried swallows, whitebait can also be canned and used as seasoning for many dishes. In addition to 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.