King of Crawfish in China! 500kg Crawfish Sold Per Day! With A Secret Crawfish Recipe Worth $20'000!

Crawfish, known as "xiao long xia" in Mandarin, became a popular street food in China around the early 2000s. It is often seen as an affordable luxury, providing a satisfying meal at a reasonable price, making it accessible to a wide range of people.
Crawfish are typically prepared with bold and spicy flavors, which resonate with the Chinese palate, especially in regions where spicy food is favored.
Eating crawfish is not just about the food; it's also about the experience. The process of cracking open the shells and digging out the succulent meat can be enjoyable and engaging, adding to its appeal as a social activity.
The Chinese way of cooking crawfish often involves bold flavors, spices, and a communal dining experience.
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Restaurant: Mr. Tang King of Crawfish, NO.563-NO.567 Qing Feng Bei Road, Tongxiang County, Jiaxing City, Zhejiang Province, China
Price: $28 usd per kg
BTW, they use a secret crawfish recipe which is worth around $20'000 USD.
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Here's a common method of preparing Chinese-style crawfish:
Ingredients:
Live crawfish
Garlic, minced
Ginger, minced
Scallions, chopped
Dried chili peppers
Sichuan peppercorns
Doubanjiang (fermented broad bean paste)
Shaoxing wine (Chinese rice wine)
Soy sauce
Sugar
Salt
Cooking oil
Optional: vegetables like corn, potatoes, or lotus root
Instructions:
Preparation: Rinse the live crawfish thoroughly under cold water to remove any dirt or debris. Remove any dead or damaged crawfish. Drain well.
Seasonings: In a large wok or pot, heat some oil over medium-high heat. Add minced garlic, minced ginger, chopped scallions, dried chili peppers, and Sichuan peppercorns. Stir-fry until fragrant, being careful not to burn the spices.
Flavor Base: Add a spoonful of doubanjiang (fermented broad bean paste) to the wok. Stir-fry for a minute to release its flavor and aroma.
Crawfish: Add the live crawfish to the wok. Stir-fry briefly to coat them evenly with the seasonings.
Liquid Seasonings: Pour in some Shaoxing wine for aroma, soy sauce for saltiness, and a bit of sugar to balance the flavors. Adjust the seasoning according to your taste preferences.
Cooking: Cover the wok or pot and let the crawfish simmer in the flavorful sauce for a few minutes until they start to turn red and are cooked through. Stir occasionally to ensure even cooking.
Adjust Consistency: If the sauce is too thick, you can add a bit of water or broth to adjust the consistency.
Finishing Touches: Once the crawfish are cooked, garnish with chopped scallions and perhaps some additional dried chili peppers for extra spice.
Serving: Transfer the cooked crawfish to a large serving platter or bowl. Serve hot, preferably with some steamed rice or crusty bread to soak up the flavorful sauce.
Communal Dining: Chinese-style crawfish is often served in large portions, meant to be shared among friends and family. Provide plenty of napkins and perhaps some finger bowls for diners to clean their hands afterward.
This recipe offers a spicy and flavorful twist on cooking crawfish, typical of Chinese cuisine, especially in regions like Sichuan where bold flavors are celebrated. Adjust the level of spiciness according to your preference.
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[@nattvandraren8676]

That looks so good 🤤

[@eileen2906]

Very delicious. All the very best frm England. 😊❤😊

[@mariayolandamejiabonilla8211]

Viendo esta delicia de manjares, se me abrio el apetito❤ chinese lo maximo👌💯💯💯👋👋👋👋

[@agwantainday6418]

Yummy 😋👏

[@Manisa369]

Wow!! Looks so delicious 😋😋.new frn❤❤🙏🙏

[@SilverPlaqueVII]

They put a lot of hard work adding unexpired beer, onions on the crawfish.

[@gracerani4919]

Fast comment

[@Byrd21590]

Wonder where the Chinese get their crawfish from?

[@johannfunn6962]

There are species of crawfish in China

[@TopTum]

Probably from Louisiana and started their own farm, that deeper red hue definitely mud bugs specimen, not the typical fresh water crawl fish variety

[@aury3633]

Killing a small animal like that, there's no meat to eat, what's the point? 😢

[@dontcaredidntask404]

Cringe comment please delete

[@adeblueevans9380]

True tbf

[@johannfunn6962]

op, you can’t pretend this is about saving the animals if you’re going to draw the line at size class 😅

[@Makrel94]

Loads of tail meat, and the shells make delicious broth 😂👍

[@Pillowie]

Go back to PETA

[@DayuanWang-mu6fx]

nice car in the eighth second