Thirteen-spice crayfish, as a popular and civilian food, is steaming hot, bright red in color, fragrant and unique in taste, with both color and flavor, and is spicy, spicy, fresh, fragrant, sweet and tender. , crisp characteristics. The reason why this dish is famous has a lot to do with its cooking method. First of all, its ingredients are unique, namely Shisan Xiang (composed of dozens of Chinese herbal medicines); [2] In addition, it needs to be conditioned in water before making. , cut the gills and claws, brush and wash the shrimp shells, and cook them at high temperatures, which pays great attention to the eating hygiene of crayfish; [5] ? When taking crayfish out of the pot and serving them, Xuyi restaurants do not use bowls, plates, etc. Instead of using tableware, we are more accustomed to using basins, basins, etc. [2] ? It cannot but be said to be unique; gloves are generally worn when eating, and the "huang'er" on the head of crayfish has the most delicious and mellow taste. The black shrimp threads are usually removed and not eaten; after eating, the fragrance lingers, the aftertaste is endless, and you will never tire of eating it again and again, so it is favored by the majority of diners. [5] ?Thus it is famous all over the world and has a very strong market share. It is called the king of late-night snacks in China today.

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