A brief discussion on commonly used aquatic products in Cantonese cuisine 淺談粤菜常用水產

[Ho Kwok Leung]

Aquatic products

1. Jiayu: Produced in Zhaoqing, Sanshui, Xijiang and other places in this province. The best ones are those produced in Zhaoqing.
Shape: The body is round and smooth, with a yellowish color. The mouth has a beard, the lower lip is hooked, and the upper lip covers the lower lip.
Features: The meat is tender and smooth, with a fresh and sweet taste.

2. Mandarin fish (usually written as mandarin fish): produced in Shunde, Ganzhutan, Sanshui, Nanhai and Taiping in this province. The best ones are those produced in Shunde and Ganzhutan.
Shape: The body is greenish-yellow with black spots, the belly is light white, the mouth is wide and the dorsal fin bone is extremely hard.
Features: The meat is smooth, with distinct layers like garlic, and delicious taste.

3. Bian fish (seaside fish, pond fish): produced in Nanhai, Panyu, Shunde, Ganzhutan, Dongguan, Taiping, Sanshui, Qingyuan and other places in this province, Shunde and Ganzhutan are the best.
Shape: The seaside fish has a thin head and small tail, a flat and wide body, and silvery white scales. The fish beside the pond have white olive heads, short and narrow bodies, and gray-red and dull scales. Features: The meat of seaside fish is smooth and sweet, especially the belly is the fattest and smoothest.
However, there are a little more bones in the spine, and the pondside fish has a poor taste and a muddy taste.

4. Bass (including four-gill bass, white-flowered bass, freshwater bass, and saltwater bass) is produced in Songjiang, Qingpu and the Pearl River Delta, with Songjiang four-gill bass being the best.
Shape: White body with black spots, large head and mouth, thin scales, and hard fin bones. Saltwater bass are duller in color and have harder scales than freshwater bass.
Features: The meat is smooth, with clear layers and fresh taste. Freshwater perch is the best. Saltwater perch has a rough and "unsophisticated" texture with poor umami taste.

5. Fish: Produced in the Pearl River Delta, Zhaoqing, Sanshui, Qingyuan and other places in this province.
Shape: round and long body, large head and flat tail, green and black ridges, white belly, flat and wide mouth, and whiskers. The fin bones are extremely hard, scaleless, have glue and the body is slippery
Features: The meat is smooth, delicious and rich.

6. Tart shark: Found in the Nanhai, Shunde and Xijiang areas of this province. The best is the golden-edged tart sand from Shizidou in the South China Sea.
Shape: The body is as flat and broad as a board, the complexion is yellowish and the background is white, the mouth is near the bottom, the eyes are on the side, and the scales are very young and rough.
Features: The meat is tender and smooth, with no bones, only the backbone, and the taste is extremely delicious.

7. Sturgeon: Produced in the Pearl River Delta, Zhaoqing, Sanshui and Xijiang areas of this province.
Shape: The body is long and narrow, with beards and no scales. There are bone armor on the back and abdomen. The nose is long and pointed, and the mouth is close to the chin.
Characteristics: The fat color is dark yellow, alternating with light red meat layers. The nose and spine are both soft and crispy, and can be used to make dishes. It has the characteristics of smooth meat and crisp bones.

8. Crabs (meat crabs, paste crabs): Produced in Taiping, Humen, Yangjiang, Dianbai, Macao and other places in this province, crabs produced in Taiping are the best. The ones with slightly pointed bottom covers are male crabs (i.e. meat crabs), and the ones with fan-shaped bottom covers are female crabs (i.e. cream crabs).
Features: The meat is fresh and sweet, and the paste is fragrant and smooth.

9. Ring snails (meat snails, horn snails): produced in Yangjiang, Shuidong, Shantou, Shanwei and other places in this province.
Shape: The shell has a spiral shape, the head is angular and pointed, the head is large and covered, the body is long, pointed to the tail, and the body can be tactfully hidden in the shell. Meat snails are better, with thin shells and more flesh, fewer outer corners and rounded edges. The shell of the horned snail is thick and meatless, with many outer angles and peaks.
Features: The meat is refreshing and sweet.

10. Marine crucian carp: produced in various parts of Guangdong.
Shape: The body is bluish white, the head and mouth are small, the ridge is raised, and the scales are smooth and shiny.
Characteristics: The meat is smooth and fresh, the belly meat is thin and the bones are hard.

11. White fish (commonly known as the neck fish and Heshun fish): produced in various parts of Guangdong, mostly in Dongguan and Taiping.
Shape: The body, head, mouth and tail are all long, the neck is turned up, the tip of the mouth is pointed to the sky, the upper lip is short, the lower lip is long, the scales are white and thin.
Features: The bones are numerous and hard, but have a delicious flavor.

12. Raw fish: Produced in various parts of Guangdong and other provinces, but the ones produced locally are better.
Shape: Body round and long. The scales are thin, the head is scaly, and it rarely breathes through the mouth. The scales of the local fish are yellow and white, the black spots are clear and exquisite, and the mouth is wide and "short".
Features: Local raw fish, the meat is smooth and delicious, and the bones are young and soft.

13. Mountain grouper: Found in streams in the Xijiang and Beijiang areas of our province.
Shape: The body is round and long, reddish in color, with markings, scales like tapestry, thin mouth, tail fin round like a fan, dorsal fin high and long, close to the tail fin.
Features: The meat is smooth and delicious.

14. Bamboo shoot fish: Produced in the coastal areas of Guangdong, mostly in the Pearl River Delta.
Shape: The body is round and long, jute in color, with a pointed mouth, small and rough scales, and spots on the dorsal fin, front fin, and nil fin.
Features: The meat is thick and smooth, boneless and delicious.

15. Mullet: Produced at the junction of salty and fresh water, mostly in Taiping, Humen and other places.
Shape: Small body, dark color, extremely fine scales, and sticky gums.
Features: The meat is smooth and delicious.

16. Tangli fish (commonly known as Tangli fish): Produced in various parts of Guangdong.
Shape: Yellow body with black, flat head, flat mouth, whiskers, flowers inside the head, front fins with bone spurs, no scales, and gum.
Features: The meat is smooth and fragrant, but has a muddy taste.

17. Seal fish (called giant salamander in other provinces because it often makes a cry like a child's cry at night): It is found more in mountainous areas in Guangxi, Yunnan, Guizhou, Hubei and other places, but less in Guangdong.
Shape: gray and black body, spotted back, flat head, round mouth, wide mouth, flat teeth, four legs, flat and long tail, thick skin without scales, and mucus.
Features: soft body, thick and smooth flesh.

18. Water fish: Produced in the Pearl River Delta (i.e. Benhai) of our province, Xijiang, and various places in other provinces, with Benhai being the best.
Shape: Sunflower fan-shaped, with a round and long head, a long and pointed mouth, a short and pointed tail, a nose at the end of the head, thick flesh on the four legs, a rounded carapace, and soft edges to form a fleshy skirt, and the head, tail and feet can be hidden. . If the tail is longer than the skirt, it is a male, and if the tail is shorter than the skirt, it is a female. This species has a flat and fat body, a yellow back, a white belly, a wide skirt, and is more agile in crawling.
Features: The meat is rich in flavor and the skirt is smooth.

19. Shanrui: It is produced in more mountainous areas in Guangxi than in Guangdong. Its shape is: round head with long nose, tip of mouth, short tail, black back with small bumps, and brown cloud-like belly. The four legs are thick and fleshy, with dotted patterns, and the skirt is wide and thick. If the tail is longer than the skirt, it is a male, and if the tail is shorter than the skirt, it is a female. Shaped like a water fish.
Features: The meat is rich in flavor and the skirt is smooth.

20. White eel (wind eel, flower eel): produced in various parts of Guangdong, preferably from the Pearl River Delta.
Shape: The body is long and round, the mouth is long and wide, the mouth is pointed, there are two holes under the head, there are gills inside, there are front fins, no rear fins, the dorsal fin is short and long to the tail, connected to the caudal fin, the color varies with where it lives, some They are gray-black, dark yellow and other colors, but the abdomen is pure white, with glue that is very slippery.
Features: Smooth and rich flavor.

21. Monopterus eel: It is produced all over the country, but the one produced in Jiangsu Province is the best. Shape: long and young body, russet color, yellow belly, young and long tail, basically the same shape as white eel.
Features: The meat is smooth.

22. Frog: It is produced in various parts of Guangdong and can be found in other provinces, but the local one is better. Shape: short and wide body, sharp at the top and wide at the bottom, dark green, with yellow vertical and horizontal stripes on the back, white belly, webbed toes, long and narrow body, with two points under the jaw, it is male, and the body is wide, without two points on the jaw. As for the female, the male frog is better.
Features: Guangdong frog has fat body, smooth bones, tender taste and is not afraid of cold. If it is cold, it is advisable to cover the cage surface with a sack to prevent death from cold. Pay attention to whether it has been roasted by fire. If it is roasted by fire, its body will be mute and black, its eyes will be red, and it will be difficult to raise it. And pay attention to whether you are full of water. If you are full of water, your body will be dull, your abdomen will be swollen, your beating will be slow, and you will die easily.

23. Lianyu: Produced in various parts of Guangdong.
Shape: Green-grey body, white belly, big head, flat mouth, whiskers, slightly flat tail, no scales but gum.
Characteristics: The meat is not firm but slippery.

24. Jinyu: Produced throughout Guangdong.
Shape: long body, long tail, yellow with gray color, pointed and wide mouth, long tooth tips.
Features: There are many bone filaments, fresh meat, and gelatin, which is suitable for making fish maw.

25. Carp (sea carp, pond carp): Found in various parts of Guangdong and also in other provinces, preferably those produced in Zhaoqing.
Shape: Big head, thin mouth, whiskers, large and thick scales, concave anus for males and protruding anus for females. The scales of the sea carp are shiny, the tail fin is bright red, the body is slightly longer than the pond carp, and the abdomen is smaller. The scales of pond carp are dull and gray-black in color.
Features: The meat is refreshing and fragrant.

26. Anhui fish: Produced in Guangdong, Zhejiang, Jiangsu and other provinces.
Shape: round and long body, green and black color, small mouth and large scales.
Features: The meat is smooth and delicious.

27. Silver carp (also known as flat fish): produced in various parts of Guangdong.
Shape: Flat body, small head, flat mouth, thin and white scales, gray-white back strap
Features: The meat is smooth and fresh, with a lot of belly fat, but the taste is fishy.

28. Lobster fish (also known as Chongyu): Produced in various parts of Guangdong.
Shape: slightly flat body, big head, wide mouth, thin scales, gray-black body band, white chin.
Features: Fresh taste, big “fish cloud”.

29. Dace: Produced in various parts of Guangdong, with Shunde and Nanhai being the best.
Shape: Narrow body, thin head, small mouth, green-grey body, silvery white scales with glitter.
Features: The meat is smooth and delicious, with more bone shreds.

30. Yellow croaker: grows in places where saltwater and freshwater meet, such as Dongping and Hu
Men, Shanghai and other places, Dongping and Shanghai are better.
Shape: big head, wide mouth, flat body, thin and thin scales, flat and pointed tail, golden color.
Characteristics: There are small stone-like particles in the head, few garlic meat and bone shreds, and a delicious flavor.

31. Red fish: Found in salt water seas.
Shape: Flat and broad body, big eyes, big scales, golden red color.
Characteristics: The meat is thick and knotty with thick lines, few bone strands, poor umami taste, and has an ashy taste.

32. Grouper: Produced at the junction of Tangjiawan and brackish water in Guangdong.
Shape: Big head, wide mouth, broad body, thin scales, with flower spots.
Features: Garlic meat, fresh flavor.

33. Pomfret (black and white pomfret): Found in salt water seas, white pomfret is the best. Shape: The body is flat and broad, the head and scales are small, and the tail is pointed and thin.
Features: soft bones, smooth meat, and delicious taste.

34. Fresh cuttlefish: Produced in the coastal areas of my country.
Shape: The body is long and round, with beards, black water on the belly, and white with slightly purple color. Features: The meat is crispy.

35. Fresh squid: Produced in the coastal areas of my country.
Shape: Slightly round body, bearded, gray in color, rounded and forked tail.
Features: Fresh and refreshing taste.

36. Fresh oysters: Produced in Dongguan, Taiping, Humen, Shajing and other places, with Shajing oysters being the best.
Shape: long and round body, gray in color, with shell and gurgling.
Characteristics: The meat is not firm and tastes fresh and fishy.

37. Prawns (large meat, yellow fat, white shrimp, Qiuxiang): The best ones are produced in Humen, Taiping and Wanqingsha in our province.
Shape: Body bent like a bow, able to bend and stretch, head with spear, long beard, chest
There are 5-6 pairs of copepods and a trident-shaped tail. The bigger the shrimp, the better.
Characteristics and production period: New shrimps are produced in late summer and early autumn, and Qiuxiang are produced in early autumn. They are both white and thin in color, have thin shells, and the meat is not firm and not refreshing enough. By the end of autumn, there will be white shrimps, which are white with red body. They are not very big, have shorter spears, and the meat is firmer and has a delicious flavor.
Yellow fat and large meat are abundant from early winter to early spring of the following year, and gradually become less and less in late spring. The shell is hard and the flavor is poor. Huangzhi is a male shrimp with a yellow body, long and narrow body, and a hard spear. After removing the shell, there is still a thin yellow coating, and the meat is refreshing and delicious. The big meat is the female shrimp (the fattest one is called the Greenback Dragon), the body is green and white and strong, the spear is soft, the head is large, the meat is thick and knotty, the head and spine are covered with paste, the meat is smooth and delicious , the paste is sweet and fragrant.

38. Sea shrimp: Produced in various places in Guangdong, mostly in Nanhai, Shunde and other places
Shape: The body is curved and can be bent and stretched. The head has a spear and pincers, long beards and many claws, a three-pronged tail, and a thin and transparent shell.
Features: The meat is smooth and delicious.


水產類

1.嘉魚：產於本省肇慶、三水、西江等地。以肇慶所產為好。
形狀：身圓而光滑，粽黃色，嘴有須，下唇鉤，上唇蓋下唇。
特點：肉幼滑，味鮮甜。

2.鱖魚（即通常寫桂魚）：產於本省的順德、甘竹灘、三水、南海、太平等地。以順德、甘竹灘所產為好。
形狀：身青黃，有黑斑點，腹淺白色，口闊大，背鰭骨極硬。
特點：肉爽滑，層次分明如蒜子，味鮮美。

3.邊魚（海邊魚、塘邊魚）：產於本省的南海、番禺、順德、甘竹灘、東莞、太平、三水、清遠等地，以順德、甘竹灘為好。
形狀：海邊魚頭細尾小，身企扁闊，鱗色銀白閃爍。塘邊魚白欖頭，身較短窄，鱗色灰赤而暗淡。特點：海邊魚肉幼滑而鮮甜，尤以腩部為最肥滑
但脊部骨絲稍多，塘邊魚鮮味較差，且帶有泥味。

4.鱸魚（有四腮鱸、白花鱸、淡水鱸、鹹水鱸）、產於松江，青浦和珠江三角洲一帶，以松江四腮鱸為最好。
形狀：身色白、有黑點、頭口大、鱗細、鰭骨堅硬。鹹水鱸身色黯淺，鱗比淡水鱸更硬。
特點：肉爽滑，層次分明而味鮮，以淡水鱸為最好。鹹水鱸因肉粗糙而“木獨”，鮮味較差。

5.魚：產於本省珠江三角洲、肇慶、三水、清遠等地。
形狀：身圓長、頭大尾扁、脊青黑、腹白色、嘴扁闊、有須。鰭骨極硬、無鱗，有潺膠而身滑
特點：肉爽滑，味美而濃。

6.撻沙魚：產於本省的南海、順德、西江一帶。以南海獅子竇的金邊撻沙為佳。
形狀：身扁闊如板，面色帶黃、底色白，口近下，眼在側，鱗很幼而粗糙。
特點：肉幼滑，無骨絲，只有脊骨，味極鮮美。

7.鱘魚：產於本省珠江三角洲、肇慶、三水、西江一帶。
形狀：身狹長、有須、無鱗，背邊腹部有骨甲，鼻長而尖，口近頷下。
特點：脂色深黃，與淡紅色的肉層相間，鼻與脊骨都軟脆，均可制作菜肴，具有肉滑骨脆之特點。

8.螃蟹（肉蟹、膏蟹）：產於本省的太平、虎門、陽江、電白、澳門等地，以太平產的蟹為好。底掩略尖的為公蟹（即肉蟹），底掩扇形的為母蟹（即膏蟹）。
特點：肉鮮甜，膏香滑。

9.響螺（肉螺、角螺）：產於本省的陽江、水東、汕頭、汕尾等地。
形狀：殼有旋線形，頭部起角，頂尖，頭大有掩，身長，尖削到尾，體可婉轉藏伏殼內。以肉螺為佳，殼薄肉多，外角少而帶圓滑。角螺殼厚肉少，外角多而起峰棱。
特點：肉爽味鮮甜。

10.海鯽魚：產於廣東各地。
形狀：身青白色，頭口小，脊隆起，鱗圓滑而有閃光。
特點；肉滑、味鮮，肚肉薄，骨較硬。

11.白魚（俗稱拗頸魚及和順魚）：產於廣東各地，以東莞、太平較多。
形狀：身、頭、嘴、尾均長，頸拗起，嘴尖向天，上唇短，下唇長，鱗白而薄。
特點：骨絲多而硬，但有鮮味。

12.生魚：產於廣東各地，外省均有，以本地產的較好。
形狀：身圓長。鱗細、頭部有鱗，很少張口呼吸。本地生魚的鱗身帶黃白，黑斑點紋清楚玲瓏，嘴闊而“短”。
特點：本地生魚，肉爽滑味鮮，骨絲幼而軟。

13.山斑魚：產於我省西江、北江一帶的溪澗。
形狀：身圓長、色帶紅，有斑紋，鱗紋似織錦，嘴細，尾鰭圓似團扇，脊鰭高而長，接近到尾鰭。
特點：肉滑味鮮。

14.筍殼魚：產於廣東沿海一帶，以珠江三角洲較多。
形狀：身圓長、色黃麻、嘴帶尖、鱗幼而粗糙，脊鰭、前鰭、尼鰭等均有斑點。
特點：肉厚而滑，無骨絲，味鮮美。

15.烏魚：產於鹹、淡水交界地方，以太平、虎門等地為多。
形狀：身細小、色烏黑、鱗極細、有潺膠。
特點：肉滑味鮮。

16.塘利魚（俗稱塘虱魚）：產於廣東各地。
形狀：身黃帶黑，頭扁、嘴扁闊、有須、頭頂內有花，前鰭有骨刺、無鱗、有潺膠。
特點：肉滑香濃，但有泥味。

17.海狗魚（外省稱娃娃魚，因夜間常發出象小孩哭的叫聲)：產於廣西、雲南、貴州、湖北等地的山區較多，廣東較少。
形狀：身灰黑、背花斑、頭扁、嘴圓、口闊、板牙、有四足、尾扁企而長，皮厚無鱗，有潺膠。
特點：身軟肉厚而松滑。

18.水魚：產於我省珠江三角洲（即本海）、西江、外省各地，以本海為佳。
形狀：葵扇形，頭圓長，嘴長而尖，尾短而尖，頭端有鼻，四腳肉厚，背甲圓滑，邊緣柔軟成肉裙，頭、尾和腳均能縮藏不露。尾長於裙為公，尾短於裙為母。本海的身扁而肥，背黃、腹白、裙闊、爬行較靈敏。
特點：肉香濃，裙爽滑。

19.山瑞：產於廣西的山區較多，廣東較少，形狀：頭圓長有鼻、嘴尖、尾短、背黑色有小粒凸起，腹褐色呈雲狀。四足厚肉，有花點紋，裙闊而厚。尾長於裙為公，尾短於裙為母。形如水魚。
特點：肉香濃，裙爽滑。

20.白鱔（風鱔、花錦鱔）：產於廣東各地，以珠江三角洲所產為佳。
形狀：身長圓，口長而闊，嘴尖，頭部下有兩孔，內有腮，有前鰭，無後鰭，脊鰭矮長到尾，與尾鰭相連，色澤隨居處而異，有灰黑、深黃等色，但腹部均是純白，有膠液極潺滑。
特點：香滑味濃。

21.黃鱔：產於全國各地，以江蘇省出產的為好。形狀：身長而幼，色赤褐，腹黃色，尾幼長，形與白鱔基本相同。
特點：肉爽滑。

22.田雞：產於廣東各地，外省均有，以本地為佳。形狀：身短闊，上銳下廣，墨綠色，背有黃色的縱橫紋，腹白，趾有蹼，身形狹長，頜下有兩點為公，身形段闊，頜無兩點為母，以田雞公為好。
特點：廣東田雞身肥肉滑骨嫩味鮮，性怕冷。如天寒，宜用麻袋遮蓋籠面，以免受寒而死。要注意是否經過火焙，如經火焙，身啞黑，眼紅赤，難於飼養。並要注意是否飽水，如是飽水，則身黯淡，腹較漲，跳動慢，容易死亡。

23.廉魚：產於廣東各地。
形狀：身青灰、腹白、頭大、嘴扁、有須、尾略扁、無鱗有潺膠。
特點：肉不結實而滑。

24.錦魚：產於廣東各地。
形狀：身長、尾長、色黃帶灰，嘴尖而闊，牙尖長。
特點：骨絲多、肉鮮，有膠質，宜於制作魚膠。

25.鯉魚（海鯉、塘鯉）：產於廣東各地，外省也有，以肇慶產的為好。
形狀：頭大、嘴細、有須、鱗大而厚，肛門凹入為公，凸出為母。海鯉的鱗有閃光，尾鰭有嫣紅色，身比塘鯉略長，腹較小。塘鯉的鱗黯啞，色帶灰黑。
特點：肉爽而香濃。

26.皖魚：產於廣東、浙江、江蘇等省。
形狀：身圓長、色青黑、嘴小鱗大。
特點：肉爽滑而味鮮。

27.鰱魚（又名扁魚）：產於廣東各地。
形狀：身扁、頭小、嘴扁、鱗細而白，背帶灰白色
特點：肉滑味鮮，腹脂肪多，但味較腥。

28.鱅魚（又名崇魚）：產於廣東各地。
形狀：身略扁、頭大、嘴闊、鱗細、身帶灰黑，頷白色。
特點：味鮮，“魚雲”大。

29.鯪魚：產於廣東各地，以順德、南海產的為佳。
形狀：身窄、頭細、嘴小、身帶青灰，鱗銀白而有閃光。
特點：肉滑味鮮，骨絲較多。

30.黃花魚：生長於鹹淡水交界地方，如東平、虎
門、上海等地，以東平和上海的為佳。
形狀，頭大、口闊、身扁、鱗細而薄，尾扁帶尖，色金黃。
特點：頭中有石狀小粒，蒜子肉、骨絲少、有鮮味。

31.紅魚：產於鹹水海。
形狀：身扁闊、眼大、鱗大、色金紅。
特點：肉厚結而紋粗，骨絲少，鮮味差，有灰味。

32.石斑：產於廣東唐家灣及鹹淡水的交界地方。
形狀：頭大、口闊、身闊、鱗細，有花點班。
特點：蒜子肉，有鮮味。

33.鯧魚（黑、白鯧）：產於鹹水海，以白鯧為佳。形狀：身扁闊、頭、鱗小，尾尖細。
特點：骨軟、肉滑、味鮮。

34.鮮墨魚：產於我國沿海一帶。
形狀：身長圓，有須，肚有黑水，色白略帶紫紅。特點：肉爽脆。

35.鮮魷魚：產於我國沿海一帶。
形狀：身長略園、有須、色灰白、尾圓叉形。
特點：味鮮而爽。

36.鮮蠔：產於東莞、太平、虎門、沙井等地，以沙井蠔為佳。
形狀：身長圓、色灰白，有殼有潺。
特點：肉不結實，味鮮而帶腥。

37.明蝦（大肉、黃脂、白蝦、秋香）：我省的虎門、太平、萬頃沙所產為佳。
形狀：身彎如弓，能屈能伸，頭有槍，須長，胸
有5-6對橈足，尾起三叉形，蝦身越大越好。
特點與產期：夏末初出的為新蝦，秋初產的為秋香，均是色白而細、殼薄，肉不結實，不夠爽。到秋末時，便有白蝦，身色白帶赤，也不甚大只，槍較短，肉較實，有鮮味。
黃脂與大肉，盛產於冬初至翌年春初，春末漸少，殼硬，鮮味也差。黃脂是公蝦，身黃而狹長，槍較硬，去殼後，尚有一層薄薄的黃衣，肉爽而鮮美。大肉是母蝦（最肥碩的稱為青背龍），身青白色而壯長，槍較軟，頭較大，肉厚結，頭部與脊部均有膏，具有肉爽滑而味鮮，膏甘濃而味香之美。

38.海蝦：產於廣東各地，以南海、順德等地較多
形狀：身彎曲，能屈伸，頭有槍、有鉗，須長爪多，三叉尾，殼薄而透體。
特點：肉爽滑、味鮮美。