The four famous fish in the Yangtze River refer to whitebait, swordfish, catfish and anchovy. The Yangtze River Four Fishes are produced in the Yangtze River Estuary offshore. Silverbait is slender, transparent and smooth, about one finger long. The saury is shaped like a knife and has delicate flesh. The catfish is also called the catfish, commonly known as the white halberd. The long-snout catfish has a long body and a tapered snout. Anchovy: Commonly known as Shiyu, Sanlai fish, and Sanli fish. The body is very flat on the side, oblong in shape, and has a pointed snout. The four famous fishes are delicious.

1. Silverbait: In ancient times, it was called "鄍 Remnant Fish". This fish is slender in shape, transparent and smooth, about one finger long. The body is slender, like salmon, without scales or with fine scales, about 7 to 10 centimeters long. The Yangtze Estuary whitebait (salangid), which likes to live offshore, is a freshwater fish that lives in saltwater and freshwater in East Asia.

2. Knife fish: Because it looks like a knife, it is commonly known as saury fish. Similar to Fenglian, but larger than Fenglian, it is also called Jianglian. The characteristic of this fish is that its meat is delicate and tender, melting in your mouth, but it has more silky hair and bones, so you need to be careful when eating it.

3. Catfish: also known as catfish, commonly known as white halberd. The snout is long, with a tapered snout that protrudes significantly forward. The mouth is lower, crescent-shaped, with thick lips and small eyes. The catfish meat is fat and fresh, and is stewed and braised. It is a famous fish. Its swim bladder is thick and can be used to make fish maw. It has always been a top-quality edible fish.

4. Anchovy: Commonly known as fish, three fish, three fish. It was called "魱" in ancient times. The shape is beautiful and flat, like a bream and long, about 70 cm long, silvery white, with ribbed scales on the abdomen. Generally mature at three or four years old, its taste is extremely delicious, and it is better to be stewed without scraping the scales. It is the best fish in the Yangtze River.