The delicious shrimp in Hunan is crayfish. Spicy crayfish, also known as Changsha tasty shrimp, spicy crayfish and so on. It is a famous Han snack in Hunan Province. It is made of crayfish, with spicy taste, bright red color, smooth texture and spicy taste. Macrobrachium nipponense ranks first among shrimps for its large size, tender meat and delicious taste. At the same time, shrimp, as one of the "eight treasures" of seafood, is also a traditional export aquatic product and enjoys a high reputation in the international market. Shrimp is large and flat, with smooth and transparent surface, bright color, thin and hard shell, tender and delicious meat, realgar and blue. After cooking, it is orange red, full of flavor and distinctive regional characteristics. Macrobrachium rosenbergii (Macrobrachium rosenbergii) is relatively large, with a body length of12-18cm and a weight of 20-50g. The life cycle is one to three years. Because the coastline of Bohai Bay is oval, and the waters around Changyi are at the southernmost tip, the water temperature in this area is warmer and the waves are smaller, which is most suitable for the growth and reproduction of prawns in Bohai Sea, so it is called the densest growth place of prawns in Bohai Sea. Bohai shrimp has good meat quality, thin shell, high edible rate and bright color, and has been exported abroad in large quantities since 1950s. Taste shrimp, also known as spicy crayfish, Changsha taste shrimp, spicy crayfish and so on. , a traditional dish in Hunan Province, belongs to Hunan cuisine. This dish is made of crayfish, spicy and delicious, bright red in color, smooth and tender in texture and spicy in taste.