Someone once said that crayfish are the best social food because they can’t play mobile phones while eating. On the streets of Wanjia’s lighted city, the crayfish’s shiny red armor shines the city light, shining on the cheeks of people who love food.
Gently twist the head of the shrimp, watching the buttery shrimp paste stick to the shrimp, put your mouth together to suck a bite of juice, and then untie the red coat layer by layer, grab the tail, and pull out the tender shrimp Meat comes. Hubei, Jiangsu also circulated a song about “how to eat crayfish”, which sounds a bit humorous:
“Take your hand and kiss gently. Hold your waist and lift the red hijab…”
Crayfish is unstoppable
Since the domestic crayfish occupied China’s north and south, according to the “China Crayfish Industry Development Report”, domestic crayfish broke through 2 million tons in 2019, while Hubei, Anhui, Hunan, Jiangsu, and Jiangxi are the top five crayfish. Large breeding province.
But when it comes to the taste of crayfish, who can sit in the C position?
For a long time, crayfish bearing the stigma of “unclean” has raised its eyebrows in recent years. The standardization of the aquaculture industry makes the quality of crayfish better and better, and diners have discovered the true charm of crayfish.
Crayfish lovers commented that its focus is on “fresh, fragrant, and elastic”: the fresh taste of shrimp paste, the aroma of chitin heated, and the firm elasticity of shrimp meat. Dozens of flavors of crayfish have evolved and do their homework around these points.
Xuyi Net Red “Thirteen Fragrances”
Xuyi in Jiangsu first paved the way for crayfish to become a celebrity-thirteen-flavored crayfish. Last year’s Lobster Festival, Xuyi came to 50,000 diners and ate 50 tons of crayfish.
The so-called thirteen incense contains a variety of herbs and spices, such as nutmeg, cinnamon, clove, pepper, big fennel, cumin, woody, angelica, Sanina, galangal, dried ginger, cardamom, Amomum, also Add coriander seeds, pepper, green pepper, cardamom, shanna, etc. Different combinations make thirteen fragrances of spicy-temperature type, spicy type, strong fragrance type, strange flavor type and nourishing type.
Therefore, the thirteen-scented crayfish in each store has a different taste. A good store uses home-made spices to make their own “unique taste”. Thirteen incense was used in sauced beef and mutton, fried snail, and Xuyi people grafted it to crayfish, creating a fresh and delicious.
Compared with the spicy taste, the flavors of Thirteen Spices are more complex and fuller. In addition to taste, crayfish in Xuyi County are also known for their quality. They grow in Hongze Lake with clear water quality, using natural aquatic plants as bait, the individual is enlarged, the shrimp paste is sweet, and the shrimp belly is white and clean. The Jinhu crayfish in Jiangsu is also very famous, and the produced crayfish are also strong and tender.
If Xuyi is the home of crayfish, Qianjiang in Hubei is not convinced. Qianjiang City once snatched the title of Crayfish Hometown as early as 2010. Qianjiang pioneered the cultivation of crayfish in rice fields. The crayfish were raised in size, one to two to two, and the mouth had meat. .
Qianjiang’s authentic “oil braised crayfish”
Qianjiang is most famous for braised crayfish, which originated from a small town called May 7 under the Qianjiang River. Braised crayfish in oil, the key to the taste is “oil”, use at least seven or two oils, add garlic, ginger, chili, and a spicy and rich homemade braised sauce, stir fry with crayfish, which leads to the aroma of lobster oil. , Add beer, cooking wine, shrimp powder, shrimp oil stew, fresh, fragrant, hemp, spicy.
Qianjiang is less than 100 kilometers away from Wuhan. In the summer of Wuhan and Qianjiang, sitting in a food stall, order a few pounds of crayfish, add some braised edamame, braised peanuts, flavored skewers, and cold beer, which is the standard in summer.
It is not conclusive as to which Jiangsu and Hubei taste C ranks, but in terms of strategic deployment, Hubei may be better-last year, Hubei universities established the crayfish specialty.
Hunan “taste shrimp” lasts forever
Hunan people have been eating crayfish for more than 20 years. The most authentic way to eat crayfish is to taste shrimp.
Taste shrimp appeared in Changsha in the 1990s. Most of the storefronts are food stalls. In the summer evening, whether it is a brand host, film and television celebrities or ordinary people, they are sitting in the stall, and they are thrown into the helmet and tears in front of the taste shrimp. However, It is still difficult to resist the temptation of shrimp, the mouth is hot and spicy, continue to grill shrimp.
Authentic taste shrimp, boiled soup with the best chicken bones, seasoned with perilla and coriander. Without shiso-flavored shrimp, it is not Hunan-style shrimp. Perilla can relieve the peculiar smell of crayfish and increase the fragrance. You can eat shrimps with similar tastes. You can remove the clear water noodles into the soup to make a wonderful lobster noodles. Then you need a bite of iced green bean juice.
In addition to the taste of shrimp, Hunan people also have the method of eating fried shrimp tails, that is, peeling the shell for the diners, and the shrimp meat also adds flavor.
Beijingers are most keen on “Ma Ma”
And the spicy crayfish called “Ma Xiao” by Beijingers may be one of the most popular crayfish eating methods in the country. Guijie in Beijing is packed with diners who eat “Mah” every summer. Some people say that Ma Xiao is actually originated from Hunan taste shrimp, some people say that it is actually a crayfish modified by the Sichuan school. However, it can be seen that no matter from the north to Beijing with a variety of tastes and from the south to Guangdong, which prefers light, all have offered their knees to spicy crayfish.
The spicy taste is already there, and the Sichuan school still refuses to admit defeat. In addition, it has also created a spicy braised taste. The homemade spicy marinade is fierce and spicy.