Tuncheng Macrobrachium rosenbergii

Tuncheng Macrobrachium rosenbergii

　　Tuncheng Macrobrachium rosenbergii is a specialty of Tuncheng County in Hainan Province. Also known as Malaysian prawn or freshwater long-legged prawn, this variety was successfully introduced and tested in Tuncheng in 1996, becoming the county’s flagship off-season freshwater Macrobrachium rosenbergii product. It has since been extensively developed for artificial breeding and farming, with an annual production of 80 million fry, covering a farming area of 1,000 mu, and the product is sold to regions such as Guangdong and Shenzhen.

　　Macrobrachium rosenbergii, also known as white-legged shrimp, Malaysian prawn, money prawn, Vannamei prawn, or freshwater long-legged prawn, is often referred to as the “king of freshwater shrimp.” It is one of the three most farmed shrimp species in the world. Originally from the Indo-Pacific region, it inhabits various types of freshwater or brackish water environments. It was introduced to China in 1976.

　　It has a large, stout body and is bluish-brown in color. Each abdominal segment has a pair of appendages, with the tail appendages modified into a tail fan. The cephalothorax is thick and large, while the abdomen gradually tapers toward the rear. The cephalothorax includes 6 head segments and 8 thoracic segments, all enclosed within a single shell. The abdomen has 7 segments, each enclosed in its own shell. Each segment has a pair of appendages that vary greatly: from front to back, there are two pairs of antennae, three pairs of mandibles, three pairs of maxillipeds, five pairs of walking legs, five pairs of swimming legs, and one tail fan. Adult prawns are generally larger in males than in females, with the largest males reaching up to 40 cm in length and weighing 600 grams, while females can reach 25 cm in length and weigh 200 grams. The second walking legs of the males are particularly large and are a striking blue color.

　　It has a thin shell, plump body, tender meat, delicious taste, and rich nutrition. In addition to the general flavor of freshwater shrimp, mature Macrobrachium rosenbergii have reproductive glands in their cephalothorax that offer a uniquely rich and savory taste similar to crab roe. Each 100 grams of shrimp meat contains 20.6 grams of protein, 0.7 grams of fat, and various vitamins and essential trace elements needed by the human body, making it a high-protein aquatic food. When consumed fresh, it can be prepared in dishes such as braised prawns, pan-fried white prawns, sautéed prawn slices, lute prawns, and stir-fried shrimp. Processed forms include dried shrimp and shrimp chips.

　　Tuncheng Macrobrachium rosenbergii originates from Southeast Asian countries and was successfully introduced and tested in Tuncheng in 1996. This species grows quickly, reaches a large size, has a broad diet, and has a short farming cycle. It has since been extensively developed for artificial breeding and farming, becoming the county’s flagship off-season export product.