If the best fish is any fish, I think it must be mandarin fish. The scientific name of mandarin fish is mandarin fish, also known as mandarin fish and perch laurel. Taxonomically, it belongs to the order Perciformes. Among them, Capparis spinosa is the fastest growing. Sweet-scented osmanthus fish is rich and firm in meat, delicious in taste, rich in protein and few in thorns. It can tonify the five internal organs, benefit the spleen and stomach, strengthen the stomach and treat fatigue. It is suitable for constitution with deficiency of qi and blood, and can be used for treating deficiency of lower body due to intestinal wind and blood.

Mandarin fish is a rare freshwater fish in the world. The body is oblate, pointed, with a big mouth, big eyes, green olive color, metallic luster, irregular black spots on the side, small scales, truncated caudal fin, spines and toxins in the first half of dorsal fin, and soft strips in the second half. Siniperca chuatsi is famous for its tender and plump meat, fat and delicious, no internal organs and few thorns, and it is the top grade of fish species. Li Shizhen, a medical scientist in Ming Dynasty, praised Siniperca chuatsi as "capybara", which means it tastes as delicious as puffer fish. Some people compare it to dragon meat all day, which shows that the taste of mandarin fish is really extraordinary.

Siniperca chuatsi is as famous as Yellow River Carp, Songhua River Four-gill Perch and Xingkai Lake White Fish, and is called "Four Famous Freshwater Fish" in China. Its meat is spiny, white and tender, garlic-petal-shaped, solid and delicious, and it is the first-class edible fish among freshwater fish.