Where in China has the best crayfish?

It is not easy for crayfish to climb onto the Chinese dining table, because crayfish are not actually an original species in our country, and their origin is generally believed to be Europe or North America.

As early as the second year of Showa (1927), 20 crayfish used to cultivate bullfrog feed were brought to Japan from Hawaii, USA. Later, the Japanese brought crayfish as feed to Jiangsu, my country. In the Nanjing area, crayfish successfully landed in East Asia as an alien species.

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Since this landing, crayfish has broken down regional discrimination and taste barriers with lightning speed, and has quickly captured the taste buds of almost all Chinese people, presenting A textbook-level "invasion failure."

Although crayfish are often labeled with inaccurate labels such as "unclean sewage growth" and "heavy metals exceeding standards", according to the "China Crayfish Industry Development Report (2017)", in 2016 China has become the world's The largest crayfish producer and consumer in the world.

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Nowadays, crayfish can be found from Northeast China to Hainan, from Shanghai to Xinjiang, but the methods and tastes are very different in different places.

Jiangsu Xuyi (xū yí) thirteen-flavor crayfish. Xuyi is a small county in Huai'an, Jiangsu Province. It is known as the "Crayfish Capital of China" and is definitely the number one crayfish production destination in the hearts of the people of Jiangsu and Zhejiang. A large-shell, thin-meat Xuyi crayfish is paired with at least thirteen kinds of Chinese herbal medicines with their own aromas and characteristics, stir-fried over high heat, and the spicy and spicy flavor is unforgettable.

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Braised prawns in Qianjiang, Hubei Province. As the saying goes: "For Chinese crayfish, look to Hubei, and for Hubei crayfish, look to Qianjiang."

Chen Xiaoqing, chief director of "A Bite of China", once said: "In Qianjiang, Hubei in the 1980s, family members of oil fields The first step was to stir-fry crayfish. "This may also be the earliest change from steaming to stir-frying crayfish in China. Braised prawns quickly became popular in Hubei and was copied to Wuhan, becoming a late-night snack. Wuhan people can eat about 1,500 tons of crayfish a year.

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Hunan style shrimp. Steamed shrimp, fried shrimp, etc. are all creative tastes of new Changsha people. For old Changsha people, their favorite is always flavored shrimp. The soul of delicious shrimp is a pot of good shrimp soup, which is made with more than ten kinds of ingredients including pork ribs, soybeans, bean paste, chopped pepper paste, fennel and so on.

While the shrimp soup is simmering, you can fry the shrimps. Sauté ingredients such as perilla, cinnamon, minced meat, garlic, dried chili peppers, and ginger until fragrant, add crayfish and stir-fry, then pour in shrimp soup and cook together. The well-prepared shrimps are bright red in color, lively and fragrant, and surround you with an overwhelmingly tempting aroma.

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Beijing Guijie Ma children. Guijie is a restaurant street located in Dongzhimen, Dongcheng District, Beijing. Ma Xiaoer, that is, spicy crayfish, is an improved version of Changsha-style shrimp. Although it is difficult to find the real Changsha flavor in Guijie nowadays, Ma Xiaoer is still an indispensable food signature in Guijie.

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Snail Lobster Fort in Nanchang, Jiangxi. People in Nanchang, Jiangxi, have a much longer history of eating snails than crayfish. Nanchang people used the trick of frying snails on crayfish, and cooked the two together to make snails and lobster stew, which is rich and delicious.

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Unique steamed crayfish. Most people want crayfish to be "flavorful", but there are some diners who absolutely support steamed crayfish. Steamed crayfish requires extremely high freshness of ingredients. Clean it, season it with just a little salt and wine, steam it and chill it before serving it. At this time, the peeled shrimp meat is white and tender, elastic and smooth. Wrap it with spicy or sour dipping sauce to feel the fragrance of the sauce and the sweetness of the shrimp meat.

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Crayfish is not very elegant to eat, but it has become a globally recognized social food.

On a summer night, meet up with three or five friends. Even though the lobster is peeled in a mess, your mouth is full and your hands are dripping with sauce, isn't eating lobster just about enjoying the human touch?