The eastern part of Jixian County is a plain, the middle part is a hilly mountainous area, and there are a large number of lakeshore waters in the west. It is known as “two acres of arable land, one acre of mountain, one acre of water and one acre of beach”. The 12th International Lobster Festival has been held in succession, and the lobster has been made into a brand of Chinese and even world cuisine. The “Thirteen Fragrant Lobsters” have been standardized for their main ingredients and cooking methods. In the process of satisfying the multiple needs of people's taste buds, it is strong and elegant to reflect the characteristics of the food culture of this era. It grows in an unpolluted water environment and is cooked with seasonings of 20 flavors of Chinese herbal medicine. It has the function of nourishing nutrition “medicine and food” and naturally becomes the brand of Chinese cuisine.

Quality technical requirements for lobster lobster (1) variety. Procambarus Clarkii is a crustacean, a soft subclass, a decapod, and a scorpion. (2) Production environment. Adequate water supply, excellent water quality, no pollution, transparency from 30 cm to 40 cm, pH 7.0 to 8.5. The soil of the bottom is clay, the water level in the deep water area is 1.2 m to 1.5 m, and the area of ​​the shallow water area is 1/3 to 2/3 of the total water surface. (3) Culture technology. 1. Seeds: High-quality lobster seedlings produced in natural waters such as Hongze Lake and Steep Lake. They are strong in body, strong in vitality, complete in appendages, and disease-free. 2. Seed stocking: (1) Spring stocking: From April to May, the young shrimp with a body length of 2cm to 4cm will be placed from 225,000 to 300,000 fish/ha, and the stocking will be completed before mid-May. (2) Autumn stocking: From the end of August to the beginning of October, 300kg to 450kg per hectare is manually selected for broodstock that is more than 10 months old and weighs 30g to 50g. The ratio of male to female is (2~1):1. When the water temperature is lower than 10 ° C, the feed may not be fed. It is also possible to directly administer broodstock broodstock with a dosage of ≤300kg per hectare. 3. Feeding management: animal feed accounts for 30% to 40%, and cereal feeds account for 60% to 70% (water plants are not counted); feed is generally fed twice a day, and feeding time is 7 in the morning. Until 9 o'clock and 5 to 6 o'clock in the afternoon. 4. Water quality management: The water depth in spring is maintained between 0.6 and 1 m. When the water temperature is high in summer, the water depth is controlled at 1 to 1.5 m. Change the water every 7 to 10 days, and change the water every 2 to 3 days in the hot season. The amount of water change is 20% to 30% of the pool water. 5. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations and must not pollute the environment. (4) Fishing. The fishing period is from early June to the end of October, and the length of the fishing specification is not less than 8cm. (5) Quality characteristics. 1. Sensory characteristics: body length ≥ 8cm, weight ≥ 40g. The body is long, the male has a long back, and the chelation is small. The female has a large hip circumference, a large amount of eggs, and a large number of litters. When cooked, the lobster is bright red, with redness and brightness (brightness); and less deposition of abdominal pollutants. 2. Physical and chemical indicators: water ≤ 81%, crude protein content 16% to 20%, crude fat content ≤ 6%, meat yield ≥ 21%, total amino acid content ≥ 15.26%, arginine content ≥ 16.1%, histamine The acid content is ≥3.7%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of lobster GI products may submit an application to the Quality and Technical Supervision Bureau of Jixian County, Jiangsu Province for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the Quality and Technical Supervision Bureau of Jiangsu Province and approved by the General Administration of Quality Supervision, Inspection and Quarantine. . The statutory testing agency for lobster is designated by the Jiangsu Provincial Bureau of Quality and Technical Supervision.