The correct way to eat crayfish is: smell the lobster first, feel its spicy fragrance, open its head and breastplate, eat its yellow color, twist both hands, one outward and the other upward, remove its feet, pinch its abdomen with one hand outward, peel off the upper part of its abdomen, remove its intestines, peel off its shell, dip it in soup and dip it in some meat, and then

Crayfish can be divided into green shrimp and red shrimp. Green shrimp is a blue shrimp that has just been shelled. Shrimp shells are soft and tender, and the color turns yellow after cooking. Generally, it is more in May. Red shrimp is a shrimp that has been shelled for a long time. Its meat quality is firm, its taste is Q-elastic, and its color is deep red after cooking.

Crayfish is nutritious, soft and easy to digest. It is excellent food for people who are weak and need to be nursed back to health after illness. It is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.