This slender white fish is called white silk fish. White snakehead fish, also known as "Qiaokou" and "Paotiao", are distributed in inland waters all over China, with few in the main stream of the Yangtze River, and spawn in June and July. Slim, flat and thin, willow-shaped, about 8-50 cm long, with a mouth in the upper position, a protruding jaw, silvery white scales, tender meat, many thorns and extremely fresh taste. It is a first-class freshwater fish. Rich in protein, fat and other nutrients. White silk fish like eat small fish, shrimp, moths and flies, and they like to eat live fish, mostly foraging in upper waters and rivers. Steamed white silk fish is a traditional local dish in Xitang, Zhejiang Province. Cooking is very particular about raw materials and delicate methods. The key point is to keep the original flavor of the fish, fresh and tender, and rich in flavor.