The naturally grown Jinhu crayfish is clean and tender, which can be described as "natural beauty". Its distinctive features are: red back, green belly, yellow beard, golden claws, bright meat and red paste. The floor is clean and there is too much meat, which seems to burst the lobster shell. Its muscle fibers are tender and easy to digest and absorb, so it is easier to promote postoperative wound healing of patients. May and June are the best months to eat Jinhu crayfish to satisfy their desire. At that time, crayfish were covered in meat. Of course, in August and September, you can taste fuller shrimp yellow and take a bite of fat-rich jade cream to make your cheeks fragrant. As the Xuyi Lobster Festival became more and more popular, Jinhu crayfish did not let Xuyi's family specialize in beauty. Lotus Festival and Three Lakes Food Festival are launched every summer to attract tourists from home and abroad to pursue the delicacy of crayfish and enjoy a healthy and beautiful life mentality.