There are four main flavors of Changsha crayfish, namely thirteen-flavor spicy crayfish, garlic crayfish, Changsha oil-fried shrimp, and spicy shrimp tail.

Thirteen-flavor spicy crayfish

Thirteen-flavor spicy crayfish is the basic flavor of shrimp. In other words, when it comes to Changsha crayfish This one will come to mind. The flavored shrimp we often refer to refers to spicy crayfish. Each lobster restaurant has its own secret recipe, which is delicious, spicy and has endless aftertaste. Basically, the shrimps in every restaurant are served in pots and are very generous.

Changsha fried shrimp in oil

Go to Changsha to eat crayfish. In addition to spicy crayfish, this fried shrimp in oil is also very common. Basically, small and medium-sized shrimps are used. Pan-fried shrimp tastes crispy on the outside and tender on the inside. The shrimp shell is bright red and crispy. The shrimp meat inside is very tender and salty. It is also one of the Changsha crayfish.

Garlic crayfish

People in Changsha like to eat crayfish in various flavors, and garlic crayfish is one of the more popular flavors. The highlight of garlic crayfish is of course garlic. The sautéed minced garlic, dipped in the lobster, tastes like garlic. It is not as spicy as the spicy crayfish, but the taste is very good. It is basically a common Changsha crayfish. The smell of lobster.

Spicy shrimp tails

The difference between spicy shrimp tails and spicy crayfish is that spicy shrimp tails only have shrimp tails. This is a very famous way of eating, and it is also served in many lobster restaurants. Yes, it is more convenient to eat. Eating crayfish is not only about the taste, but also the feeling of eating crayfish, so peeling the shrimp is still a fun process.