The Yangtze River shad is produced in the lower reaches of the Yangtze River in China, and its taste is the best from dangtu to quarrying. Known as a treasure in the south of the Yangtze River, an ancient tribute and a rare economic fish in China. The shad is as famous as puffer fish and swordfish, and is known as the "Three Freshness of the Yangtze River".

This shad is oval, about 24 cm long, and the largest is over 50 cm. The head is flat, the front end is blunt, the mouth is big, the mouth is in the terminal position, the cleft lip is inclined, the mandible is slightly longer, there is a notch in the middle of the maxilla, and the back end extends below the posterior edge of the eye. The gill rake is thin, the scales are large and thin, and there are fine lines on it. The abdomen is narrow, with large, pointed scales and jagged edges. The ventral fin is very small, and there are large and growing axillary scales at the base of pectoral fin and ventral fin. The head is gray-black, the upper side is slightly blue-green luster, the lower side and abdomen are silvery white, the ventral fin and gluteal fin are gray-white, and the tail fin edge and dorsal fin base are light black.

The shad meat is sweet and flat, belonging to the spleen and stomach meridian. This product can warm the middle warmer, stimulate appetite, tonify deficiency, nourish and strengthen the body, warm the middle warmer and replenish qi, stimulate appetite, clear away heat and toxic materials, and treat ulcers. It is wise to steam scaly fish. After steaming the shad, the oil flowing out can be applied to the scalded place.