Grilled shrimp chef is a brand that is positioned at a young customer base of 22~38 years old. Since its establishment in 2014, it has built a reputation in Beijing, and its business is very popular. Zhao Wei, Chen Kexin, Wang Yuelun, Liu Yiwei and others have all patronized the shrimp roast master. As the name suggests, "Grilled Shrimp Master" is "Grilled Crayfish Master". However, a closer look at the English name "Crayfish Master" reveals the founder's confidence. Different from the popular "spicy crayfish" in Beijing, the shrimp roast chef mainly promotes southern flavors. To this end, the founder specially recruited a Nanjing chef and a Xuyi chef from Jiangsu, a major crayfish province. Among them, Executive Chef Wang Aijun has been cooking crayfish for nearly 20 years and is good at 20 flavors of crayfish, which is well received by senior diners. Crayfish have long been criticized for their hygiene. In the early days, there were indeed many crayfish caught from rivers, lakes and even rice fields, but with the boom of the industry in recent years, wild crayfish in various places are simply not enough to meet the needs of the market. In order to popularize the idea of cleanliness and hygiene of crayfish, shrimp roasters are also more demanding in the selection of materials. After inspecting the crayfish in Hubei, Jiangsu, Jiangxi, Hunan and other places, and then analyzing and comparing, the shrimp roaster finally chose the crayfish from Hongze Lake in Jiangsu. The shrimp roaster does not use shrimp powder to wash crayfish, and insists on using the most direct physical cleaning - rinsing with water. The crayfish on the table are basically white cheeks, sweet and tender, clean and flavorful, and there are few cases of broken hands and feet. However, the principle of using live shrimp throughout the year is adhered to, and the shortcomings of small shrimp in winter are inevitable. The most famous of the roast shrimp chefs is the thirteen-spiced crayfish, which almost every diner who has tasted it will never forget. Executive Chef Wang Aijun's experience is that he uses southern rapeseed oil in his cooking and uses beer to remove the smell in advance. Thirteen kinds of spices such as aster, sand kernels, nutmeg, and cinnamon are used as the main seasonings, which make the crayfish rich in layering, sweet and refreshing, and three-dimensional and full of fragrance. The slight spicy taste is endless, and it can be called the best thirteen spiced crayfish in Beijing. Another signature dish of the shrimp roaster is garlic crayfish, which is officially advertised as a secret garlic soup made by ancient methods, which is soaked in garlic and quite delicious, and the crayfish is fatty and sweet, which is unforgettable. It is also worth mentioning almond tofu, which is a dessert, but it is not really tofu, the main ingredients are almonds and milk, which has a taste very close to tofu, melts in the mouth, and is cool and sweet. The waiter will also recommend "Freshwater Aolong" to customers, saying that this shrimp is 4~5 times the size of ordinary crayfish and has an excellent taste. In fact, this shrimp is called "Australian freshwater lobster", belonging to the decapod, crayfish family, and bareshell shrimp genus, not a "lobster" in the real sense, because there is a membranous bright red band on the outer top of the adult male crayfish, so it is also called "red crayfish". The crayfish belongs to the crayfish family, and the official name is "crayfish". The meat of freshwater ausaurus is delicious and sweeter than crayfish. However, the price will also be a lot more expensive. Among the several branches in Beijing, the Gongti store is undoubtedly the most popular, and it is also a milestone in its brand layout. As we all know, Gongti North Road and Sanlitun are the gathering places of Beijing hipsters, which just correspond to the brand positioning group of shrimp cooks. The interior of the store is spacious and generous, and it is not cluttered. Customers who pursue privacy can choose the second floor box, of which box 5 is the largest, which can accommodate about 14 customers, and the minimum consumption is 2,000 yuan. The minimum cost for other boxes is about 1,500 yuan. The third floor is an open-air venue and is closed to the public in winter, so it is worth considering in spring and autumn. The waiter of the shrimp chef still insists on wearing cute crayfish hats to entertain customers, and the service is proactive and friendly enough, which is commendable.