The meat of white crucian carp is tender, and it is easy to boil milky soup when making soup, which makes the soup more full and smooth. The meat quality of white crucian carp is rich in collagen, which can be dissolved in the process of soup making, which increases the taste and delicacy of the soup. White crucian carp also contains protein, vitamins, minerals and other nutrients, which can be released in the process of cooking soup to increase the nutritional value of soup. In contrast, although golden crucian carp also has high nutritional value, its meat quality is hard, and the taste after cooking is not as delicate and smooth as that of white crucian carp.