Carp (Weever), also known as flower pot, Zhaihua, boogie board, four-ribfish, etc., commonly known as 鲈鲛. Carp meat is white and tender, with no smell, and the meat is garlic-shaped. It is best steamed, braised or stewed. Eel is distributed in fresh water bodies in the western Pacific Ocean, China's coastal areas, and Tonghai, and there are more Yellow Sea and Bohai Seas. It is one of the common economic fishes and it is also a species that develops mariculture.
The carp fish is white and tender, with no smell. The meat is garlic-shaped. The most suitable is steamed, braised or stewed. Especially in the late autumn and early winter, mature carp is particularly fertile, and the nutrients accumulated in the fish are the most abundant, so it is the best time to eat fish.