Guangzhou people love seafood sashimi. It's almost early spring. Before and after Qingming Festival, what attracted Laoguang most was actually shrimp. Among them, the most famous is Cao Xia, known as the king of shrimp, whose influence is really like peony in flowers. Guangzhou people's pursuit of Cao shrimp at this time is by no means inferior to that of Jiangnan people's addiction to crabs when the autumn wind is rustling.

Xiangjiang shrimp king; Cao shrimp is a very, very wild shrimp produced in the Pearl River Delta. In different regions of Guangdong Province, there are different names. Some are called "mud shrimp" and some are called "red shrimp". Cao shrimp grows and develops at the intersection of salty and salty water, and they swim back to the river to lay eggs every Qingming Festival. At this time, Cao shrimp is only the size of a pencil head, small and white, moist and sweet in meat, and quite malleable in taste, which is the favorite of Guangzhou people who will eat it. There is a view in Guangdong Province that "Tomb-Sweeping Day eats lobster, so it eats Cao shrimp".

a great little girl; Cao shrimp is petite and exquisite in height, and its shell is thin. Its most unique feature is that after boiling, the shrimp shell does not fade, but it is still pink white, and the shrimp shell is completely transparent enough to see the water-red shrimp meat inside, with the charm of Luo Yi's half fading. Cao shrimp, which swam back to spawn, was "pregnant" with a small river shrimp, which looked strong and fat. For shrimp brain, there are also many golden red shrimp paste, which is the most fragrant of the whole shrimp. Eating shrimps from Cao, the picture is mellow, because it is impossible to raise them, they will die overnight, so they have to eat the newly caught ones that day. Guangdong people eat Cao shrimp, and they have to go to the farmers' wholesale markets of Shibayong and Shijiuyong in Nansha District in the morning to buy the fresh Cao shrimp, and then hand it over to the hotel for production and processing, while the hotel only undertakes the production and processing, but never takes the goods, so as to ensure that the tasted Cao shrimp is only tender.

Very simple food is right, and the best food is preferential treatment; The best cooking methods of Cao shrimp are steaming, steaming and stone burning. ; In order to really appreciate the real taste of Cao shrimp, it is usually accompanied by a butterfly-column sauce, or just eat the original flavor of lobster, with a fresh and sweet taste full of stomatology. Natural Cao shrimp is also suitable for steaming. The channel of Cao shrimp is sweet and tender, so it is crispy. The refreshing taste is not comparable to that of ordinary small river shrimp.

Cao Xia is petite and exquisite, about the size of a pencil tip, but it is better than fresh. Cao shrimp is difficult to raise, and it will die every other night, so all the live Cao shrimp tasted are salvaged every day. "Tomb-Sweeping Day eats lobster, so it eats Cao shrimp" has become the golden rule that many customers believe in. Although the popularity of Cao shrimp is not very loud, it is the shrimp king in the hearts of Guangzhou people!