The koeluga, an alpine fish that picks its way through its natural environment to survive, can only be found in the Heilongjiang River, on the border between China and Russia. Its growth cycle is long, usually taking five to eight years to reach adulthood. At the Sunday market in Lishu District, Jixi City, Heilongjiang Province, an 82-pound sturgeon sells for a staggering 20 yuan a pound for a whole, cut section, while the head is priced at 25 yuan. Even in farming locations, sturgeon have been shipped for more than 150 yuan a pound, a significant price increase from 50 yuan in 2016. As large individual sturgeon farming costs at least $30, up to five to six years of farming sturgeon, each weighing up to 80 to 100 pounds, are naturally valuable.

The sturgeon's nutritional value is extremely high, each 100 grams of fresh product contains 18.1 grams of protein and 1.9 grams of fat, which has significant benefits for the human body. It can benefit the qi and replenish the deficiency, nourish the five organs, help beauty and skin care, strengthen the muscles and bones, and enhance physical strength. The sturgeon has thick meat and fewer spines, which makes it taste better than sturgeon. Not only that, all parts of the sturgeon, such as fins, nose, swim bladder, marrow, bones and roe can be cooked into delicious dishes. Especially sturgeon roe, such as the size of green beans, green-black and crystal clear, nutritious, mouth-watering.