The first time someone invited people to eat crayfish was a few years ago. When I first heard it, I fell in love with Pang in shock. At that time, I didn't know the difference between lobster and crayfish. Until I sat at the roadside food stall table with my friends, I still wondered: how can there be lobsters in such a place? There are too many lobsters in this place, which is not very valuable. They are so cheap that they have become ordinary people's dishes.
It was not until a dish was served and my friend introduced me to the famous crayfish here that I moved from fantasy to reality. These red armor, thumb-sized, humpbacked crayfish are different from what I expected. They are dragged with long beards and pincer-like feet and put in a large plate of fine porcelain, and the meat is fine and white.
That year, I was at a confused and confused moment in my life. To find friends is also to find a warmth of existence and a buffer of life among those familiar friends in my hometown. So, at that time, I didn't know the taste of the food now. A few crayfish chewed it down, but they didn't get the benefits of this famous Jingchu dish. In the cold wind of April, I drank cold beer and chatted with my friends until midnight. When I got up, there were more than half of crayfish in front of me.
I chatted with my girlfriend at ten o'clock the other night, and she said she wanted to eat crayfish. The word just woke up in my memory.
Two women, with their heads buried in the night sky, sat on the roadside under the orange street lamp, listening to the stir-frying sound of snack spatula, smelling the smoke and cumin smell of barbecue, and unconsciously finished eating a lot of food in front of them. Until I got home in the middle of the night, I saw my swollen lips in the mirror, still wanting more.
A few days later, I couldn't help but say to my friend who ate midnight snack again, let's eat crayfish again.
There is a family of nine crayfish next to the company. Just to my taste, I put enough ingredients, and the shrimp meat is tender and delicious. Every time I sit at the table and see the hot crayfish on the table, my taste will be activated and my mouth will water. Regardless of the willy-nilly, grab one in your hand, peel off the upper shell, and bite it down, and the faint hemp, spicy and star anise flavors will spread out in your mouth and enter the esophagus and stomach. . . . Then stop and keep talking until you are sweating and convinced.
Crayfish should be eaten in food stalls. A group of friends, blowing the night wind and drinking beer, don't have to eat, and don't have to worry about how high the shrimp shells are in front of them. All you have to do is enjoy yourself.
You can also pack it and take it home, and the family will eat around the table, blushing and laughing.
Someone always told me: crayfish is not delicious, and the food now is unhealthy. But I always want to say in my heart: life is too short, so why should I trip over what I can enjoy? The smell of crayfish can offset your yearning for nectar and jade liquid. You are a fairy in front of delicious crayfish.