Also known as the Taihu Lake mackerel, so the fish in Lake Taihu Lake specializing in eating large snails, so the flavor is very clear. This fish head and tail blanch the most fresh, middle or braised, or do smoked fish, or do fish balls, fried fish, blanch fish rolls, fish porridge. Blanch the head and tail soup practice is to chop the head and tail into a tile fish size, with cooking wine and salt a little soak, and then three or four pieces of mushrooms in water to open, wait for the pot of water to boil, will be the fish, mushrooms, cooking wine, etc. together under the pot, the pot and then open that is ripe, sheng in a bowl, add some shredded garlic, taste of the veggie, and there is another kind of other fish less than the aroma of the clear. Smoked fish practice is to cut the fish into finger-width swaths, soaked in soy sauce and wine, deep-fried in oil, pepper flour sugar mixed, smeared on both sides of the fish, taste over the smoked fish sold in the village of Taoxiang. Mackerel gut belly is also very tasty, but do it is very laborious. Must use scissors to cut open the fish intestines, take salt, and then wash with water, cut into large blocks, blanch over boiling water, after controlling the water, into the boiling oil, then add soy sauce ingredients, cut tofu such as large dice block, together with the fried, add sugar sprinkled with shredded green garlic, crispy and very tasty.