No Shrimp is a subsidiary of Shenzhen Jiangchuanhong Catering Co., Ltd., which was established in 2017 and can be described as a rookie in Shenzhen. Almost every diner who has visited this restaurant has given it a high rating.
No shrimp is not happy, and the crayfish supply chain attaches great importance to it. The crayfish basically come from Hubei Province, and they arrive every day, and the freshness is guaranteed. In order to solve the problem of crayfish being too small in winter, no shrimp chooses to cooperate with Hainan crayfish breeding base, and the crayfish individuals on the table are basically kept above 7 yuan (35g). Crayfish that come to the store every day will be stored in a constant temperature storage room at 9°C, and then the dead shrimp will be removed. Since the kitchen area is not large, Wuxi Buhuan chose an ultrasonic shrimp washing machine to clean the crayfish, which can effectively remove impurities in the belly of the shrimp.
The quality of crayfish depends largely on the chef's skill. The chef is from Hunan and has more than 10 years of experience in crayfish cooking. Officially, the crayfish in the store is a combination of Jiangsu flavor and Hunan spicy flavor. When ordering, we can see that there is a small pepper sign next to the dish. It is worth noting that for a dish labeled with chili peppers, diners can ask for non-spicy needs, but the crayfish on the table will still have the flavor of "hemp". This is a compromise effect after considering the needs of diners.
There are two types of crayfish in the store: ordinary and superb. The ordinary price is about 200 yuan a plate, while the latter is about 300 yuan. Most of the best crayfish are more than 1 tael (50g), which is more recommended. However, during the peak summer crayfish sales season, the best crayfish tend to sell out early. And in winter, the store basically doesn't sell the best crayfish. Diners with aspirations should grasp the timing well. Since each serving of crayfish has reached about 2 catties, no shrimp is also very intimate to provide half a portion of crayfish sales service to avoid waste of diners.
The most worth trying is the popular hit in the store - salted egg yolk crayfish. This dish is quite rare in other crayfish shops, and with a good taste, it has gained a large number of repeat customers. Because of the large portion of crayfish on each plate, the chef used a full 25 salted egg yolks to match. Each salted egg yolk crayfish is draped in a "golden suit", and its crisp appearance is quite impressive. The restaurant removes the shrimp stomach from the crayfish in advance of this dish, and adds flavor when stir-frying. Salted egg yolk and crayfish have a wonderful reaction, and the interweaving of the two flavors is a unique enjoyment.
The restaurant's signature dish is spicy crayfish. Although this dish is not thirteen spices, it is not limited to spicy, and dozens of spices are used to blend it, which is spicy and has a rich aroma layering. The spicy crayfish has a bright red color, which appeals to the appetite of customers. It is worth mentioning that the gills of spicy crayfish are darker, which is a normal phenomenon. The gray-black gills of the shrimp are the signs that the crayfish are not clean.
For those who don't like spicy food, try garlic crayfish, which is very appealing to the taste buds. After eating the shrimp, you can also stir it with cold noodles and continue to enjoy the wonderful taste. In particular, there is also a clear soup noodle dish that allows the chef to make longevity noodles, but the taste is very bland and it is not recommended to buy it. The crab roe tofu clay pot is inexpensive, and after it is served, it is still in a state of cooking with fire, and diners need to pay attention to the temperature of the tofu to prevent burns. Tofu melts in your mouth and has a strong crab aroma, which is worth recommending.
There is only one store now, and the area is not large. The decoration of the store is more exquisite and quite literary. There is only one private room that can accommodate 12 people, and there is no official minimum consumption. There is a handwashing station in the lobby to facilitate shrimp users to wash their hands. The waitress in the store is very friendly, and she will ask before doing anything about the withdrawal of customers, which is worthy of praise. In comparison, the male waiter performed slightly worse.
