Dongjiang fish is a specialty of Zixing City, Hunan Province, and also a symbol product of chinese national geography. Dongjiang fish is made from fresh crested erythroculter or silver carp in Dongjiang River valley and Dongjiang River by traditional food processing methods in southern Hunan and modern food processing technology. The historical background of Dongjiang Fish can be traced back to the last years of Qin Dynasty, when wars were frequent. Wu Rui, the king of Hengshan, resolutely returned to the Han Dynasty and became the founding father of the Western Han Dynasty. Liu bang named Wu Rui as the king of Changsha, with Linxiang County (now Changsha City) as the capital. Later, when Wu Rui's grandson, Wu Chen, was cruising in Zixing, Chenzhou, he went boating on the Dongjiang River with his beloved princess Nan Shi. When Jiang Feng attacked the boat, Nanshi accidentally fell into the water. Wu Chen ordered the guards to go into the water to rescue him, but Nanshi trembled when he landed. The boatman explained that this is because the river water comes from 500 feet underground and the water temperature is extremely low, which is very affordable for people. As a result, the boatman caught the fish in the river, boiled it with Chili peppers, and after feeding in the south, his body gradually recovered its warmth, and he was full of praise for the fish. After Wu Chen tasted it, he also greatly appreciated it, and named it "Dongjiang Fish", ordering fishermen to transport it to Xiangguo House regularly. Dongjiang fish is tender and sweet, which is beyond the reach of ordinary freshwater fish and can be called green food.