Where is the best crawfish in Chongqing? There is no doubt that it is in the old Ganjia.

As Chongqing's most popular crayfish brand, the old Ganjia can be said to be known far and wide, not only the popularity of the hot, but also opened a lot of branches, each one is the king of the queue. However, to say the hottest, or the main store located in Jiangbei District, Yanghe Middle Road.

Youpin and his friend made a reservation in advance and came to the store at 5 p.m. Although there were no guests yet, all the tables were set up with booked standees, which was enough to see how good the business was at Lao Gan's house.

Lao Gan's store is decorated in the style of Chongqing's traditional Jianghu cuisine, with a wooden structure and a large indoor courtyard, complete with lanterns made of oil paper and bamboo gimlets.

The old saying? There is a sequence of hearing the way, the art of specialization? , so in all walks of life will appear so few leaders. Changsha's crayfish is recognized by the people of the country is delicious, tour product in Changsha stayed a few years, ate the best crayfish is not the famous Wen Heyou, is a small store called Su Ji oil popping shrimp.

And Su Ji oil popping shrimp the best shrimp tail, ordinary crayfish actually can not compare to the old Gan's, so, in the view of the carnivorous animals, the old Gan's home crayfish is better than the Changsha crayfish.

So, what's so good about Lao Gan's crayfish? Just follow Yupin to find out!

First of all, there are several different levels of crayfish, allowing diners to make their own choices. The best one is the gun-top shrimp that Youpin ordered, which is the largest of all the crayfish and tastes especially good.

Besides the good quality of the crayfish, what makes theirs even more special is the flavor.

Their garlic langoustine and spicy langoustine, is a must-order signature dish for every table, the signature garlic langoustine, sold by the pound, I can eat 5 pounds alone.

Beyond the garlic langoustines of other langoustine stores, Lao Gan's garlic sauce is uniquely delicious, with the flavor of the garlic being maximized, slightly pungent, but overall very mild.

And the lobster has been cut from the center, removing the head and threads, leaving the meat and yolk, which is especially delicious when inhaled in one bite. After eating the crayfish, you can tell the waiter, add a bibimbap, the flavor can not be better.

Spicy crawfish head is as big as ever, although the eye can not see a lot of chili, only a lot of pepper, but the color of the crawfish is obviously brighter than the garlic.

The spicy flavor is very strong, slightly heavier than other stores' crayfish, which makes it even more intense to eat.

In addition, if a store only sells crayfish, it will be difficult to meet the needs of the vast majority of users, and the consumption of each table of guests will be more limited, so Lao Gan's family can be found on the menu, many jianghu dishes.

Some of these Jianghu dishes are self-created, some of the most distinctive Chongqing, completely capturing the preferences of the Chongqing people.

Tieshanping Pepper Chicken is the most representative specialty of the Tieshanping area of Chongqing, so the name of the dish has the name of the area in it. The dish uses two different kinds of erjiao, a fresh green erjiao and a sun-dried red erjiao, cut to the same size.

This combination makes for a very flavorful chicken stir-fried in a wide range of oils, with lots of green and red peppercorns and a slight sesame flavor.

Qiuqiu sister rake phoenix claw, is a typical dish of spicy brine, chicken claws cooked, put into the brine stew, the flavor of the pepper slowly penetrate into the chicken skin. This makes the spicy marinated chicken claws, melt in your mouth and taste especially soft and sticky.

Wang Laotai White Chopped Chicken, which looks like a large portion, is actually hollowed out underneath, but the portion isn't quite as big and the flavor is authentic. Lots of red oil and sesame seeds flood the white chopped chicken, and the long soaking time makes it very flavorful.

The chicken doesn't taste woody at all, but very tender, and a bite of the white chopped chicken before eating the crayfish is also very appetizing.

Nowadays, the consumption level of the people is getting higher and higher, besides the requirement of flavor, there are more standards in quality and service, so Lao Ganjia has also improved in this aspect.

From the introduction of Jianghu dishes, desserts and so on, but also provide takeaway, packing service, making the store's reputation is getting better and better.

In addition to this, one of the best things about Lao Ganjia is the guarantee of the quality of the food, which is also most directly told to the diners in the store. The owner's wife says: the store is unconditional to return dishes, and the owner says: the store will never use recycled oil, additives, genetically modified oil and so on.

So, in order to make a store, a brand bigger and stronger, must be in all aspects of the work, the lack of which can not.

Some people say that Gogan's has no drawbacks other than being expensive, and for a foodie like Yupin, expensive, in fact, is my drawback. It's a supreme pleasure to save a little bit every month for a delicious lobster, and to be able to have a painful meal, too.

Have you all had crawfish from Lao Gan's? Tell us what you think of Lao Gan's.