Although foreign countries are worried about the wildly growing crayfish, and even list them as "ecological killers" of serious invasive alien species, in China, crayfish are sweeping across night snack stalls and becoming more and more popular. Some netizens even said: "

We are not afraid of the proliferation of crayfish, but we are afraid of eating them into endangered species. "Crayfish are flooding in foreign countries, but they have become the overlord of late-night snack stalls in China. What is the reason behind this? In this issue, The Economist will focus on "Why.

Are crayfish, which are so prevalent abroad, 'on the verge of extinction' in China?" I will explain to you the reasons behind the popularity of the crayfish market.

When exploring the "counterattack" of crayfish, we invited insiders from Junsling Crayfish, a well-known crayfish brand in Hangzhou, to answer our questions.

In Dianping’s Hangzhou area list, Junsling Crayfish has topped the Dianping snack list many times. It is also the only crayfish restaurant in Hangzhou that was shortlisted for the TOP25 of Dianping’s annual must-eat list in 2017.

Let’s hear their opinions on the popularity of crayfish in China.

"First of all, due to China's vast territory, it is not easy to eat fresh seafood in non-coastal areas. As a freshwater aquatic product, crayfish can be cultured in non-coastal areas. This makes crayfish, the most delicious product in fresh water, popular Secondly, crayfish have unique social attributes. In the process of peeling and eating crayfish, people talk about their current situation and ideals, and enhance mutual friendship. In foreign countries, people are accustomed to eating crayfish that have grown up in the sea. Spanish lobster or Australian lobster, compared to crayfish, lobster and Australian lobster are more delicious, so crayfish is not as popular abroad as it is in China. However, shrimp salad made with crayfish exported from my country is very popular. It has become more popular abroad in recent years. "-- founder of Junsling Crayfish "I think there are several reasons why crayfish is so popular in China: 1. The traditional cooking methods of the East and the West are different. Methods include frying, frying, deep-frying, boiling, etc. in a large oil pan. This method is very suitable for cooking crayfish. The most popular flavors now require frying first and then seasoning with various seasonings. People don't like the way of cooking crayfish, so the domestic processing method makes people more "addicted" to eating crayfish. 2. National taste is also a major reason that affects people's views on crayfish. People have always liked to eat crabs, crayfish, chicken feet, duck necks and other foods, but many foreigners cannot accept these foods. In addition, people's tastes have become more and more diversified in recent years, and many people's tastes have become spicy and heavy. There is also an increasing market for crayfish cooked in different flavors, similar to hot pot. 3. The social nature of crayfish is also one of the important reasons for its popularity. Eating crayfish is not only for enjoying food, but also for information exchange. Enhance mutual feelings. 4. The continuous optimization of the domestic crayfish industry chain has promoted the development of this industry. Now the domestic crayfish farming industry is becoming larger and larger, and many professional training institutions are also constantly improving. Crayfish cooking courses have also been set up, and a university in Wuhan has even set up a crayfish major, which shows that the crayfish market is becoming more and more popular. - Junsling Crayfish Shareholder According to statistics from the Qianzhan Industry Research Institute, from 2012 to 2017, the crayfish market is becoming more and more popular. The most famous place of origin of lobster is Xuyi County, Huai'an City, Jiangsu Province, and the province with the largest total output is Hubei Province. "The taste of domestic crayfish is diverse, and there are no spicy, ancient thirteen-flavor, and secret thirteen-flavor flavors abroad. Wait for the taste.

In addition, the Chinese people's views on crayfish have changed. In the past, people thought that crayfish growing in the mud was dirty. However, now there are more and more crayfish freshwater farms in the country, and crayfish are cultured in clear water. Therefore, the Chinese people are more concerned about crayfish.

The acceptance of crayfish is also increasing.

Many crayfish flavors are also constantly innovating.

In addition to the traditional spicy and spicy crayfish, new flavors such as golden garlic soup, lotus leaf steamed and iced crayfish are also introduced, which are also conducive to the transformation and upgrading of the crayfish market.

”——Jun Sling, Chief Crayfish Chef From the above answers, we can understand that the main reasons why crayfish are “on the verge of extinction” in China are as follows: 1. Traditional Chinese cooking methods: frying, deep-frying, and stir-frying

, cooking can make crayfish into people's favorite taste. Compared with foreign countries, China has more advantages in the choice of crayfish cooking methods, and the taste is more diversified, which conforms to the trend of consumption upgrade. 2. The socialization of crayfish itself.

attributes. Compared with the "sharing plate system" in foreign countries, China has always liked a large table of people to gather together to eat crayfish, not only to share delicious food, but also to enhance the relationship between each other.

In addition to crayfish and wine, there are also stories about various flavors on the table. 3. Traditional Chinese national taste habits. Chinese people have always loved food such as crayfish, crabs, chicken feet, and duck necks, while foreigners prefer lobsters.

Compared with the expensive lobster, crayfish is more accessible to the people. As the consumer market upgrades, people have more diversified food choices, and crayfish with affordable price and tender meat have become a frequent visitor on people's tables.