Where do you think crayfish is the most authentic?

Crayfish in Beijing is the best because I have only eaten crayfish in Beijing.

The Qianjiang River in Hubei and the shrimp in Yicheng are very good.

The crayfish in Qianjiang, Hubei Province tastes good and is also authentic.

On the scale of crayfish breeding in the country alone, Hubei Jianli first, Honghu second, Qianjiang third, the breeding scale of the three places amounted to about 3 million acres, but half of the lobsters in Jianli Honghu were sold to Qianjiang, Qianjiang lobster was also rated as an inspection-free product by the European Union, far left Jiangsu Xuyi behind, with Qianjiang oil stewed prawns were rated as China's famous dishes, during the lobster festival, the whole country admired Qianjiang to eat lobster people can block the Qianjiang highway so that Qianjiang locals can not buy high-speed rail tickets back to Qianjiang, During the peak period of the shrimp king in Lobster City, nearly 30,000 catties of lobster will be consumed in one day, and the number can usually reach 500, and the taste of Qianjiang lobster has also increased a variety of flavors Braised prawns, garlic prawns, brine shrimp, steamed shrimp in three sauces, chilled pickled shrimp, baked lobster with egg yolk, salt and pepper shrimp and so on! Today, I will also popularize the characteristics of Qianjiang lobster to my friends: three white (gill white, meat white, belly white) two more (yellow and meaty) meat Q bomb! This is the characteristic of Qianjiang lobster!

At present, I think that the crayfish in Hubei is the most delicious, especially the lobster in Qianjiang, Hubei, the taste is super positive, so delicious that it can't be stopped, there is an annual lobster festival in Qianjiang, many people are admiring it, I have been there once before, if I have the opportunity, I will go to Qianjiang next year to eat and eat Qianjiang's crayfish.

It feels good, but there are differences in the taste or method of crayfish in different places. We all say that the lobster in Xuyi, Jiangsu is the most famous in China, and many lobster restaurants hang this signboard like Jiangsu people like garlic, Shanghai people thirteen spices, and Beijing is more spicy. There is also oil stew, dry stir-fry with water.

There are various methods that are spicy and non-spicy. It's delicious.

There are also many flavors of Nanjing lobster, such as sauce bones, thirteen spices, minced garlic, braised bones, dry stir-fry, clear water, beer, and ......These are all routine, and more than a dozen practices in a lobster shop are common, unlike some places, where the practices are relatively simple.

Xuyi lobster, the taste is unique, with the characteristics of numb, spicy, fresh and fragrant, as a popular, civilian food, the aftertaste is endless, the aftertaste is endless, and the food is not tired of eating repeatedly, so it has a fairly strong market share, and is favored by the majority of diners. The reason why Xuyi lobster is famous has a lot to do with its cooking method, first of all, its ingredients are unique, that is, thirteen spices (composed of dozens of Chinese herbs).

Special geographical location. Across the Huaihe River, located on the dividing line between the north and south of China's climate and geography, with the climatic characteristics of both the north and the south, the lowest average temperature between the Chinese New Year's Eve is about 10 degrees Celsius, and the highest average temperature during the day throughout the year is about 20 degrees Celsius, which is most suitable for crayfish molting growth, and the lobster can molt more than 11 times in a lifetime, and most of the lobsters produced weigh more than 40 grams, with a green shell and red tail, and a bright body color.

Personally, I like to be beautiful, whether it is stewed in oil, steamed, or the most primitive shrimp balls, the taste is particularly good. The most important thing is that the shrimp used are very fresh, and the shrimp will not be used in the oil stew. This year's new braised shrimp has a special taste and is very innovative.

I am a native of Changsha, now in Qianjiang, Hubei, the lobster industry here is quite developed, when a lobster restaurant can reach a maximum of 6700 square meters, the daily turnover of more than one million during holidays, the lobster taste is mainly fried shrimp, garlic shrimp, steamed shrimp, marinated shrimp, etc., the taste is OK, maybe because I am a Changsha person, accustomed to Hunan cuisine, or like the taste of Changsha shrimp. The shrimp here is a little better than Changsha, that is, the shrimp source is the shrimp in the rice field, which is relatively clean, the gills in the shrimp shell are not black, and the size is larger, ** is 148 a portion, 2 catties.

I have eaten Nanchang, Changsha, Guangzhou, Guizhou, Yunnan, and Jiangsu, what Xuyi, all have eaten, a few friends eat hundreds of pounds of crayfish every year, each time four or five people eat forty pounds, but also take the high-speed rail thousands of kilometers to participate in the Qianjiang Lobster Festival, ate for two whole days, on the whole, the best is the lobster of the Qianjiang Shrimp Emperor, the small plum is also good, but the shrimp is a grade.

As far as lobsters are concerned, the source of shrimp in each place is different, in general, the lobster in Xuyi is good, the lobster in Yunnan is also good, and the one in Hunan is also good, but the one in Hubei is not good, in general, the lobster has a small head and a long tail, and there are many places to eat. As for whether it tastes good or not, it has to do with the method. It can be said that the best lobster in terms of practice is Nanjing, whether it is the thirteen spices of Xuyi or the garlic of Jinhu, they are all famous in Nanjing!

Nanjing people slowly adjust through the practice of Jingsu cuisine, among which the garlic that has risen in recent years is the most obvious, the Jinhu garlic at the beginning is particularly salty, and it has changed to fresh and sweet after arriving in Nanjing, which is becoming more and more popular.

Crayfish are popular all over the country, such as braised prawns in oil, Hunan's flavor shrimp, garlic lobster, thirteen spiced lobsters, clear water lobsters, spicy lobsters and so on...The taste is good. As a Jiangsu person, I still like local garlic and spicy crayfish.

I can make garlic crayfish, spicy crayfish, spiced crayfish, spicy crayfish, braised crayfish, braised crayfish, braised crayfish, I am very good at each method, and the taste is very good.

I can make spicy crayfish, garlic crayfish, thirteen spiced crayfish, sauced crayfish, green onion fried crayfish, these flavors are also very fond of eating.

Spicy flavored crayfish, braised crayfish, boiled crayfish, spicy crayfish, thirteen spiced crayfish, these can be made.

Summer is the season when crayfish are abundant, and it is also the moment when crayfish are active on the dinner table, and many people are very fond of crayfish. In my opinion, I like spicy crayfish the most, and I think it's the tastiest way to make it.

1. In line with the taste of Sichuan peopleAs a Sichuan person, the daily diet must be inseparable from spicy, and spicy crayfish is in the middle of it. In my opinion, the loss of the chili market is equivalent to the loss of the soul, eating crayfish must be spicy, otherwise you will find it boring. The spicy lobster is a taste that many Sichuan people like to eat, and I am no exception, I find it very enjoyable.

Second, spicy makes me feel very enjoyableCrayfish has been particularly popular in recent years, whether it is men, women and children, rich or not, they all like to eat crayfish very much. The spicy lobster makes people feel different after eating it, and people feel very enjoy the process of eating. Because the taste is relatively unique, it makes me very unforgettable, and I think eating spicy crayfish is very enjoyable, especially the spicier it is, the more comfortable it is.

Maybe people are a little cheap, and the more runny food people eat, the more attractive they often feel.

3. Paired with an ice drink, it is in line with the taste of summer, and summer is very hot, no matter where you are, you are surrounded by the enthusiasm of the sun. In the summer, it is a pleasure to be able to eat spicy crayfish with a cold drink or beer. The spicy food and cold water hit my stomach all at once, making me feel very happy.

Lobster is a food that you never get tired of eating, and the spicy flavor is especially delicious, which makes me very happy. I think the vast majority of Sichuan people are more inclined to spicy crayfish, after all, it meets their appetite, and they feel that eating crayfish is a very happy thing. ，

I think the spicy crayfish will taste better. Wash the crayfish first, and then prepare some seasonings. Pour some oil into the pot first, then pour in the chili star anise, cinnamon, green onion, ginger and garlic to stir-fry, or add some bean paste.

Wait until the aroma is fragrant, and then put the shrimp in. Pour a little more water and let it steam. When it is almost dry, add some sugar and a little salt.

Spicy crayfish. Prepare some hot pot base, dried chili, thirteen spices, green onions, ginger and garlic, rock sugar, then add various seasonings to the pot with oil, and then add crayfish for stir-frying, and the crayfish made is particularly delicious.

Spicy crayfish, the crayfish is stir-fried in oil, and then put in the appropriate condiments, and the spicy crayfish made is very delicious.

I prefer to eat the garlic flavor, because I feel that this taste is very delicious, and it can bring out the aroma of garlic and mix it with crayfish, and the taste is very good.

Be sure to add a lot of chili peppers and stir-fry, which is quite simple and tastes great.

There are not many ways to make crayfish, the first one is steamed crayfish, there are spicy crayfish, and the other is garlic crayfish.

Heat the oil over high heat until it is 5 hot, pour in the peppercorns and stir gently with a spatula, adjust the heat to medium heat, add shredded ginger and garlic cloves after half a minute, slowly stir-fry for 1 minute, turn the heat to high again, and stir-fry the lobster tail when the oil temperature is extremely hot. When all the lobster tails turn bright red, add the chopped soaked peppers and Pixian bean paste, stir-fry repeatedly for about 3 minutes, and turn off the heat when the oil turns dark red.

Garlic crayfish, spicy crayfish, spicy crayfish, tomato crayfish, secret thirteen spiced crayfish. My favorite is the spicy crayfish, which tastes so good.

You can make spicy crayfish, steamed crayfish, braised crayfish, spicy shrimp tails, braised prawns, and spicy crayfish are the most delicious, and the taste is very unique.

There are many ways to do it, and now there are some people who have invented some new ways to eat. Garlic crayfish is very tasty and is also enjoyed by most people.

There are three ways to make crayfish, spicy crayfish, dried fried crayfish, boiled crayfish, and spicy crayfish are the most delicious.

Crayfish can be made in spicy, spiced or garlic flavors. You can choose which one you like.

Sichuan's spicy hotpot, Inner Mongolia beef jerky, Xinjiang's raisins, Shaanxi meat buns, Liangpi, Jiangsu salted duck, Guangxi's cross-bridge rice noodles, Yunnan's flower cakes, Henan's meeting, Taiwan's pineapple crisp are all eaten, as well as haggis soup, corn, fried chicken wings, roasted sweet potatoes, roasted snails, grilled oysters, grilled skewers and other delicacies, eat back to the taste! I have traveled to many places in the country for many years, so I still have a little feeling about this aspect, and I think it is the first thing that is still deeply rooted in my memory after many years, and that may be the best local snack in my opinion.

From the perspective of nutrition, a low-fat, low-salt, low-sugar and light diet is in line with the standards of human health, and a light and balanced diet will be beneficial to human health. Food is important, health is more important, advocating healthy diet is the best standard of people's life, taste is really secondary, and the original taste of the ingredients is true.

Shaanxi's cold skin, meat sandwich bun, mutton steamed bun; Mutton noodles that must be eaten every time you go to Guiyang; Barbecue, beef noodles, etc. in the Northwest Region; Sichuan and Chongqing's hot and sour noodles, spicy hot, even if we have here, there is a donkey meat fire, which is a very well-known snack. It's good enough to eat at that stall. Especially under the recommendation of some food documentaries, many Internet celebrity snacks were born.

Moreover, with the exchange of cultures and the convenience of transportation, snacks from different regions have appeared all over the country, so that foodies can feast on their mouths without going too far. Today, I'm going to talk to you about what I personally think is the most popular street food.

Liang Pier, whether he is in Hanzhong, Shaanxi or North China. I think they're the perfect way to cool off. Soft rice noodles, fresh side dishes, fragrant, spicy and sour mahjong with crispy and delicious crushed peanuts and sesame seeds.

The taste of this branch, you can make us can't extricate ourselves from Shanghai's fried buns, and our fried buns in Jiaodong are actually excellent flavors, and the soup is thick and difficult to refuse.

The thirteen-spice flavor is my favorite, because the thirteen-spiced crayfish can be said to be the most classic flavor.

Spicy crayfish. The spicy crayfish on the street is really delicious, first of all, the crayfish brother fight on the street is fresh and delicious, and it is easy to make, it tastes numb and spicy, and it is very delicious.

Garlic flavor. Because this flavor of crayfish is particularly delicious, it goes well with a meal, and it is paired with beer in the summer, which is simply amazing.

Spicy crayfish is my favorite flavor, because I am a person who likes spicy food very much, so I think spicy crayfish is the best.

It's spicy. I think the spicy crayfish is very tasty, and there are a lot of people who really like it.

Garlic crayfish is my favorite because I think it is very delicious and has a very good texture.

"Although the lobster is beautiful, it is difficult to adjust the heavy taste", in fact, each region is the taste of each region, although the lobster is basically all spicy, but the spicy taste is not the same all over the country. Therefore, there is time to welcome you to come to Linyi City, Shandong Province to eat lobster. This is really determined according to the habits, practices, and tastes of that place, a hundred people, a hundred favorite practices, as a northerner, like the spicy practices of the northern region!

Catch wild plant crayfish in Hongze Lake, Shuanggou Town, Sihong County, about 100 catties a day, all in a lake crayfish have a difference between good shrimp and bad shrimp, which depends on how the water resources of the small river shrimp are caught, if it is a pool of stagnant water caught shrimp is not delicious, it should be Hubei Qianjiang notoginseng braised prawns, when you eat it for the first time, the shrimp king in the shrimp brain is greasy and mellow, plus the spicy taste that is not spicy, this kind of compound aroma will immediately affect your sense of taste, According to the nervous system dredging will leave a taste of memory in the memory cells of the human brain, make lobster but oil, when the water is over, boil the oil, green onion and garlic hot pot bean sauce to boil into the aroma, add lobster stir-fry, add beer to sprinkle a bottle, add cold water, first go popular and then simmer slowly, add minced garlic before the juice is thick and dry, stir-fry out of the pot, delicious and delicious.

There are many crayfish restaurants in Wuhan, and three major schools have been developed from the taste: local pie, Qianjiang pie and Sichuan pie. In 2017, after field investigation and consultation by authoritative experts, Hubei Jianli was assessed to meet the requirements of the "National Characteristic Aquatic Products Township Naming Management Measures", and was awarded the title of "China's first lobster county", with a validity period of 5 years.

Don't think that the lobster in Xuyi, Jiangsu is more famous, in fact, the birthplace of lobster is in Bengbu, Anhui. Bengbu people call lobsters "hemp shrimp", and a snack street is named after "hemp shrimp street". Almost all year round, I love to eat seafood and other seafood!

Most of them only need to be fresh, and I still like the taste of the made, because of the previous natural environment, there is no way to eat the especially fresh kind of lobster, and the food stall restaurants on the side of the road in my hometown sell all the lobsters that are so small that there is no meat.