Water fish is another name for soft-shelled turtle, also called soft-shelled turtle, tuanyu, etc. In Cantonese, people are regarded as "water fish". Water fish is flat. When it is first fished out of the water, the water will be squeezed out as long as the shell is pressed. "Water" means money in Guangdong. ) is not a happy thing, eating water fish is different. Water fish is a high-grade aquatic product with high protein, low fat and rich nutrition. Since ancient times, it has been famous for its delicious nourishment, which has many functions such as nourishing yin and tonifying kidney, clearing away heat and removing blood stasis, invigorating spleen and regulating stomach, and delaying aging. However, most of the aquatic fish sold in the market at present are farmed. If someone tells you that his fish is wild, you'd better not believe it.

In Cantonese cuisine, water fish are usually eaten by steaming, stewing, making soup and cooking in the side furnace, such as steaming water fish with lotus leaves and medlar, stewing water fish with golden needle, stewing water fish with Smilax glabra and Beiqi, etc. And there are water fish braised with tiles, which are more delicious. The connective tissue around the shell of water fish is called "skirt" or "turtle skirt", which is the best part for nutrition and nourishing. In the old days, it was one of the "eight treasures" of Lujing cuisine, which was rich in collagen, smooth and tender in taste, and had the effects of delaying aging and beauty beauty. Braised skirt, abalone skirt stew soup, chicken wing stew skirt, etc. are all such delicious dishes, which are mostly top-grade in the big banquet.