Hilsa herring is a kind of anadromous migratory fish, named for the river it enters each year. It tastes very delicious with a strong flavor, and offers rich nutrition. It is rich in calcium, iron, and phosphorus, so steaming is the preferred cooking method. Hilsa herring has always been a valuable fish in the lower reaches of the Yangtze River, Qiantang River and the Pearl River. In ancient times it was used as a tribute. Steamed hilsa herring has been well-known at all times and in many countries. Jiangsu province and Shanghai regard hilsa herring as the best of the four freshwater fishes in the Yangtze River.