Since its birth in 2016, Jiangwei Lobster Restaurant has quickly captured the favor of a large number of Pengcheng diners with its decent decoration and good taste performance.
Officially, the team spent a year and a half, traveled to more than 20 cities, and experienced hundreds of related restaurants to develop their own unique tastes. It is worth mentioning that the supply system of Jiangwei lobster restaurant, compared with the instability of the supply chain of ordinary crayfish shops, Jiangwei lobster restaurant has signed a supply agreement directly with Hubei Qianjiang crayfish breeding base, and fresh crayfish are transported from Qianjiang, Hubei to Shenzhen every day, which meets the needs of discerning diners. Of course, Jiangwei lobster restaurant cannot avoid the problem of small crayfish in winter and declining quality.
The store mainly promotes four flavors of shrimp, thirteen spiced shrimp, garlic shrimp, and spicy shrimp, all of which are not open-backed, and the pretreatment of shrimp heads and shrimp lines is removed. It is worth noting that there are two sizes of crayfish in the store, and the best taste shrimp is the only large-sized crayfish in the store, which is more recommended. However, its price is also nearly double that of ordinary crayfish. According to the restaurant, the flavor of shrimp combines the characteristics of Hubei braised crayfish and Hunan flavor shrimp, and the spicy degree is moderate, even diners who don't know how to eat spicy food can try it. During the cooking process, the chef does not add water at all, only adding snow beer to the base. The best flavor shrimp served on the table is large, basically white gills, the shrimp meat is snow-white and tender, the entrance is full of juice, and there is a full spicy and a hint of wine in the mouth.
For those who don't like spicy food, you can choose garlic shrimp. The thick garlic is wrapped around the crayfish, and the garlic fragrance slowly unfolds, with a little sweetness in the salty aroma, which makes people remember. Thirteen spiced shrimp is also worth recommending, "thirteen spices" is also known as ten perfect fragrance, refers to 13 kinds of spices with their own unique fragrances, including aster, sand kernels, nutmeg, cinnamon, cloves, peppercorns, large ingredients, cumin, wood, angelica, sannai, ginger, dried ginger, etc. In fact, there are about 30 kinds of spices used in the Jiangwei lobster restaurant, and the unique fragrance after fusion is rich in layers, and the shrimp meat has a slight spicy taste after the mouth.
It should be noted that some diners will complain that some crayfish are not flavorful enough and that the shrimp have dark cheeks. In fact, Jiangwei Lobster House uses a large pot cooking method. At the beginning of the store, the chef often turned the pot in order to make the crayfish evenly flavored, which led to the situation that the shrimp body had short legs and broken pincers. Previous customers often questioned the freshness of the crayfish because of this, so now chefs rarely stir-fry the crayfish frequently. The crayfish at the bottom of the pot has been soaked for a long time, so it is "black", and some of the top of the pot are not very flavorful. Diners are advised to give preference to the crayfish at the bottom of the plate.
One of the more interesting points is that even if diners don't order shrimp, they can ask the waiter for free shrimp juice, which is also considered a pleasure to eat with clear water.
The store's signature snack, crispy stinky tofu, is worth a try. Because the store has improved it, it has almost no odor and is spicy and sweet in the mouth. Soy sauce bibimbap is a must-try gem. Wuchang rice, which costs 16 yuan per catty, is used for cooking, and special lard and soy sauce are drizzled to enhance the flavor. Although the amount of food is small, the diners who have tasted it have spoken highly of it.
Jiangwei Lobster Restaurant has two stores in Shenzhen, of which the Nanshan store is the first one, which is favored by more diners. Both storefronts have a nostalgic rustic style with a farmstead feel. Among them, the Nanshan store rents the adjacent steam seafood restaurant, and the interior style is not uniform enough. There are several layers of oil-absorbing kraft paper on the tables in the store, which not only conveniently deal with the greasy problem of the tabletop, but also give diners a clean and hygienic dining experience. The tableware used in the restaurant is very special, with a hint of the taste of the last century. In addition, the store has inserted a straw into each customer's teacup to solve the problem that users have greasy hands when eating crayfish and it is inconvenient to drink water from the cup, and the details are full of care.
The waiters are enthusiastic, answerable and have a good eye. As long as the shrimp shells in the diner's dishes are close to full, the waiter will take the initiative to ask and help pour them out, and the overall performance is on par with Haidilao. It should be noted that the Nanshan branch offers free parking at the Hanting Hotel not far away. Diners only need to ask the staff for a parking ticket after checkout.
