The three delicacies of the Yangtze River refer to three kinds of delicious fish produced in the lower reaches of the Yangtze River in China - puffer fish, anchovy and saury.

Since the Six Dynasties, due to the strong praise of the scholar-bureaucrats and literati, who wrote a large number of poems and articles about it, the cities on the lower reaches of the Yangtze River have developed a long-standing fanatical hobby of tasting Yangtze delicacies. For example, Su Dongpo fought to his death to eat puffer fish.

Due to large-scale fishing, shad in the Yangtze River have basically disappeared, and the production of swordfish has also dropped sharply, making the price quite expensive. Pufferfish is naturally highly poisonous and is known as the most dangerous delicacy.

Taihu Sanbai refers to the three fresh river products of Taihu Lake in China - white fish, whitebait and white shrimp. The signature ingredient of the famous local series of dishes "Taihu Boat Cuisine" in Wuxi County (formerly Wuxian County) and Wuxi City.

The three whites of Taihu Lake are cooked differently in the three cities of Suzhou, Wuxi and Changzhou; white fish, white shrimp and whitebait are all called "Taihu Three Whites" because they are all white in color. The selection of ingredients for dishes made with Taihu Sanbai pays great attention to the freshness of the ingredients; especially since they are easy to die when exposed to water, Taihu Sanbai is most suitable for cooking by the water or on a boat. The methods of preparing dishes based on Taihu Sanbai are mostly steaming and boiling, emphasizing on maintaining the original flavor of the ingredients.