This fish has a strong physique, a big head and a fat belly, and those who weigh more than ten kilograms are often silver carp, with both mandarin fish, catfish and black carp, especially black carp, which is called "Nanwan fish" locally because it was born in Nanwan.

The water quality of Nanwan Lake is clear and pollution-free, and its fish is favored for its delicious meat and rich in eggs, especially the silver carp in Nanwan. The meat is tender, fat and delicious, and the head is rich in DHA. It is known as "the beauty of silver carp is in the abdomen and the taste is in the head", which is well-known both inside and outside the province. In Xinyang city, in the streets and lanes, there are many people who simply set up open stalls and sit on grilled fish.

The fish in Nanwan Lake is a kind of silver carp, with thick and soft meat and big and plump head. There are many ways to eat silver carp. Fish head can be stewed into soup with ginger slices and onion segments, and fish can be made into fish balls, fried or braised in brown sauce.

The most authentic way to cook Xinyang stew in Xinyang is the garden restaurant next to Lion River Park. The representative dishes of Xinyang stew, Shangcheng, are characterized by stewed barrels of fresh fish, stewed bacon, stewed duck, stewed chicken and canned meat. The charm of Xinyang cuisine lies in its authentic materials. Chicken, duck and fish all come from farmers, and it is a green food fed by pure grain. About one kilogram of wild silver carp needs at least two years of growth, while feed-fed fish can be caught and marketed in one year. From the point of view of nutrition, eating stew is the most nutritious and can reduce the probability of inducing cancer. The longevity of Xinyang people may be related to eating stewed dishes and drinking Maojian tea.