The shrimp tail of freshwater crayfish is often eaten alone in restaurants, thus forming a general understanding of "shrimp tail". Crayfish is often divided into two parts: shrimp tail and shrimp body. Shrimp tail can be cooked in many ways, such as frying, roasting and boiling, making "shrimp tail" a specific cooking object.

In some areas, crayfish are closely related to local culture. As a part of crayfish, "shrimp tail" also represents a regional feature and cultural identity.