The duckbill has no scales and a keel that runs right through the duck's beak without a single thorn in its flesh. The transparent cartilage of the duckbill is a different flavor from the fish when it is cooked and crunched. The duckbill is named after its "alternative" flat beak, which looks like a duck's beak but is longer than a duck's beak. This duckbill fish and Chinese sturgeon belong to the same family "brothers", rich in protein, "living fossil" reputation, in Europe and the United States star-rated restaurants is quite high-level ingredients. Duckbill fish is scientifically known as the spoon-nosed sturgeon, is a rare and valuable fish in the world, native to the Mississippi River Basin in the United States, a few years ago was introduced into the domestic artificial culture. Now many restaurants in Guangzhou are sold, but the price from more than 20 yuan a catty to nearly 100 yuan a catty, farming methods and waters, determining the quality of meat and selling price difference. Knowledgeable people pick expensive to eat, only because the growth environment "ecological enough", the flavor is naturally fresher.