Characteristics of white fish in Xingkai Lake: large white fish, as white as jade, weighing seven or eight kilograms, with a long body and well-developed fins and tails. It is famous for its good swimming ability.

The big white fish, the salmon in the Wusuli River, and the beachhead fish in the Suifen River are also known as the "Three Treasures of the Bianhan".

Craftsmanship: The white fish meat is tender and fresh, fragrant and refreshing.

Along the coast of Xingkai Lake, there is a way to eat white fish stewed in the lake water.

Wash the live fish by disemboweling it, put it into a pot, add lake water, and simmer for 30 minutes. Season with refined salt, pepper, and coriander powder.

The meat is fresh and tender, and the soup is as white as milk and extremely exquisite.

There is also a traditional way of eating it, which is to put the white fish into a pot and steam it for 20 minutes, then take it out of the pot, remove the bone spurs, and dry it in the shade for two days until the meat becomes silky.

When eating, put it in a pot and steam it for ten minutes. It has a special flavor called "race crab meat".