Xuyi, Jiangsu Province is the birthplace of crayfish. There are many ways to make crayfish, such as stir-frying, sauce, brine and so on. Now it's sold in vacuum packaging in winter, and it tastes good.

Anhui's should be Bengbu, and there is a shrimp street, which is mainly fried and spicy.

But now the catering industry is developed, and every city can eat crayfish with different tastes. What suits your taste is definitely what you think is the best.

Let's talk about crayfish parts.

Priority has something to do with cooking methods. The meat quality of fried tail is tender, which can best reflect the umami flavor of shrimp itself, but the taste is not enough, with a slight fishy smell.

The food made of marinated and sauced tastes good, while the marinated food tastes better and the sauced food is tender.

Personally, the best thing to eat is the yellow shrimp on the head, which is tender and slippery, but we must pay attention to choosing green shrimp instead of red shrimp. Prawn is yellow and delicious.

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