White Horse Lake Green Shrimp

White Horse Lake Green Shrimp

White Horse Lake Green Shrimp is a product certified with a Geographical Indication for Agricultural Products.

　　The area of White Horse Lake has a history of over 7,000 years and naturally nurtures lush aquatic plants and crystal-clear waters, creating ideal conditions for the growth of green shrimp. Historically, green shrimp were not a primary farmed species in the White Horse Lake area, nor were they artificially monocultured or intensively raised, as under natural conditions—whether in open waters, enclosed net areas, polder zones, waterways, or fish ponds—the green shrimp thrived vigorously and could be easily caught using simple shrimp traps. In 1951, following Chairman Mao’s call to “tame the Huai River,” a 174-kilometer-long Subei Irrigation Main Canal was constructed, stretching from the shores of Hongze Lake to the coast of the Yellow Sea, traversing four counties (cities) across the cities of Huai’an and Yancheng. The project commenced in the winter of 1951 and was completed the following spring. Since then, White Horse Lake has been connected to rivers and the sea, enriching its biological resources and further boosting the yield of green shrimp. Starting in 1966, White Horse Lake green shrimp were exported to places like Hong Kong and Japan, becoming a hallmark export product of their time. As prices rose and the shrimp gained recognition, they gradually became a supplementary species for crab and fish farming in the lake area. Even without specialized feeding, they retained their distinctive quality and flavor.

　　Geographic Scope

　　White Horse Lake Green Shrimp is produced within the 170,000-mu (approximately 11,333 hectares) water area of Jiangsu Province’s White Horse Lake. This includes the towns of Nan闸 (Nanzha) and Fanji (Fanji) in Huai’an District, Huai’an City; Chàhé (Chahe) and Rénhé (Renhe) in Hongze County; Qiánfēng (Qianfeng) and Lǚliáng (Lvliang) in Jinhu County; and Shānyáng (Shanyang) in Baoying County, Yangzhou City—covering a total of 4 counties (districts), 7 towns, and 32 administrative villages. The geographical coordinates span between 119°02′ to 119°13′ east longitude and 33°20′ to 33°09′ north latitude. The shrimp are either naturally grown in the lake or produced within fenced-off areas, covering a total of 170,000 mu, with an annual production of about 470 metric tons of commercial-grade White Horse Lake green shrimp.

　　Product Quality Characteristics

　　1. External Features: “White Horse Lake Green Shrimp” are uniformly shaped and intact, with a fresh aroma. Live shrimp have glossy, semi-transparent shells with an overall bright green color accented by brown-green stripes; their claws and antennae are longer than their body length. When cooked, White Horse Lake Green Shrimp turn a vivid red with clear red-and-white contrast. Their antennae are exceptionally long, clustering together in bundles that can be lifted as a strand. The meat is plump, with a firm bite and a delicious taste that carries a slight sweetness. 2. Internal Quality Indicators: White Horse Lake Green Shrimp are highly nutritious, being high in protein (≥14%), low in fat (≤0.25%), and low in calories. The shrimp typically measure between 10–15 cm in length, with some reaching over 17 cm; most female shrimp exceed 12 cm. The carapace width ranges from 8.43–11.10 mm (male) and 9.27–10.19 mm (female); carapace thickness is 0.094–0.106 mm (male) and 0.08–0.091 mm (female); abdominal shell thickness is 0.086–0.094 mm (male) and 0.093–0.097 mm (female); the ratio of antennae length to body length is between 1.20–1.33. Each 100 grams of fresh shrimp meat contains 14.3–15.2 grams of protein and 76.32–78.51 grams of moisture.