Doumen River Shrimp

Doumen River Shrimp

　　Doumen River Shrimp

　　The shrimp, scientifically known as Macrobrachium nipponense, is also called big-head shrimp, green shrimp, and other names. In the Doumen area, rivers crisscross like a network, and fish ponds are scattered everywhere, making it rich in freshwater river shrimp with an annual yield of over 500 tons, mainly exported to Japan and the Hong Kong and Macao markets. Doumen River Shrimp is available all year round, with the period after the Qingming Festival being the peak season for its market availability. The shrimp's living habits involve crawling along the bottom or among aquatic plants. It has a varied diet, feeding on live or dead small fish, small shrimp, insects, shellfish, single-celled or filamentous algae, fragments of higher plants, tender leaves, and more. Its shell is thin and transparent, the meat is delicate and tender, and it is highly nutritious—a high-protein, low-fat food rich in various vitamins. Common cooking methods include steaming with minced garlic or preparing it “white-style.” It is crispy, tender, smooth, sweet, and delicious, and is considered a renowned specialty aquatic product.