The sea shrimp is mainly white shrimp, while the river shrimp is mainly giant shrimp, with similar appearance and different taste. White shrimp, also known as Shaking Shrimp, Jiang Tu Shrimp and Yingchun Shrimp, is covered with a layer of carapace on the body surface, and the second layer of carapace on the abdomen covers the first layer of carapace, with two short whiskers. Its body is white and transparent with blue or red spots, and its shell is thin but hard. The shrimp body is slightly flat and the shell ridge is slightly angular.

Shrimp is rich in protein and other nutrients needed by human body. Shrimp meat is tender and sweet, nutritious and delicious. White shrimp, in particular, is very nutritious. The cooked double white shrimp is crystal clear, and the taste is more elastic and tender. It is a good shrimp variety.

Small white shrimp is the main variety of sea shrimp, which is rich in nutrition and tastes very good after cooking.

Characteristics of small white shrimp:

Fresh white shrimp is crystal clear, delicious and nutritious when cooked, and it is an exquisite delicacy.

White shrimp with ridged tail is a medium-sized shrimp with a body length of 5 ~ 9 cm. The frontal angle is flat and slender, and its length is about 1.2- 1.5 times that of the head and breastplate. The base 65, 438+0/3 has a cockscomb protrusion, and the upper and lower edges are serrated, with 6-9 teeth on the upper edge and 3-6 teeth on the lower edge. The end of the tail is sharp and prickly. The shell is thin, the body color is transparent, there are small blue or red spots, and the rear edge of the abdomen is dark. After death, the body is white. After cooking, except the head and tail are slightly infrared, the rest are white, so it is called white shrimp.