Shrimp Xiaolong Lao Changsha Lobster Hall, located in Wuyi Square in the center of Changsha, exits from Gate 8 of the subway. The city wall with the characteristics of old Changsha passes like running water. The sun shines through the quaint arch, and the thin light shines in the empty and green room, which makes the unique dry Kun in the lobster hall open.

The crayfish named "Procambarus clarkii" is one of the representatives of Changsha cuisine, and its English name is "red swamp crayfish", which is a group of freshwater crayfish family. Shrimp Xiaolong Lao Changsha Lobster Hall insists on direct supply from the shrimp culture base of 10,000 mu freshwater lake with clear and pollution-free water quality in Qianjiang, Hubei. Qianjiang is the first city to breed crayfish. The lobsters here are generally fat and the shrimps are white.

The chef of Shrimp Xiaolong Lao Changsha Lobster Restaurant is an old Jianghu person with more than 20 years' experience. He cooked eight different styles of crayfish, and the taste reached the best golden ratio. In the old Changsha Lobster Hall of Shrimp Xiaolong, you can taste the hearty life from the characteristic prawns with different flavors, and the fun is absolutely beyond your imagination.

Braised prawns are my favorite. Crawfish that have walked through the big oil are still fresh and tender. When cooking, add secret seasoning to make broth. The sauce is rich, the shrimp meat is super tasty, not spicy, mellow and sweet. You can't find the same smell in other homes! There is a full shrimp yellow in the shrimp head. When you take a bite, the tip of your tongue will immediately taste satisfactory and enjoyable. Friends who don't like spicy food can choose.