Hu Xiaopang is definitely the most well-known crayfish shop in Shanghai, and this restaurant founded in 2003 has already blossomed all over Shanghai. Celebrities such as Huang Xiaoming, Gao Xiaosong, Zhao Wei, and Xie Na have all visited the restaurant, which has made it even more famous, with an endless stream of diners every day, and business is very hot.

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. Hu Xiaopang has a cooperative relationship with a number of domestic crayfish breeding bases, and a batch of crayfish is transported to each branch in two days on average. The crayfish that arrive in the store will be temporarily farmed, and the freshness is still guaranteed. While manually brushing the crayfish, the staff will also pick and pick them by the way to ensure that the crayfish on the table are above a certain standard. However, Hu Xiaopang did not perform operations such as cutting hair, opening the back, and removing the shrimp line, so diners remember to remove it by themselves when eating.

It is worth mentioning that there are many chain stores in Shanghai, but there is not much difference in the level between the stores, which is due to the standardization of the production process of Shanghai. Traditional crayfish restaurants rely heavily on the individual chef, and once the chef leaves, the restaurant's competitiveness will be significantly reduced. According to the staff, the boss of Hu Xiaopang is a good cook of crayfish, and the business of the old store has been very prosperous. In addition to reliable ingredients, the boss has excellent skills, and there is also an exclusive development of seasonings. Today's old shop is no longer open, and it is only for the owner to make seasonings every day, and each branch goes to pick it up on time. The chefs in each branch follow a standard process and no one knows the owner's recipe.

There are three specifications of Shanghai crayfish, medium and large, and the weight is 7 money, 1 tael and 1.5 taels. According to the official statement, the smallest size is generally only the signature lobster flavor, and only the dish name with the word "supreme" in front of it is the medium size. The 1.5 taels of crayfish are used to make the "signature king shrimp", 198 yuan / catty, which is quite cost-effective. I have to say that the boss of Hu Xiaopang is very confident in his signature taste, and provides three specifications: small, medium and large. Consistent with ordinary crayfish shops, crayfish are smaller in winter, and Shanghai Xiaopang can only provide specifications below 1 tael.

The official claim that it took 192 days and 228 experiments to develop the "signature lobster" that has been popular for many years, which is the first recommendation. This crayfish is a type of cooking method such as dry stir-frying, without excessive sauce. When diners "loosen their clothes" for the crayfish, they will find that the shrimp meat still retains Q elasticity and the taste will not be too dry. In terms of the processing of spiciness, the Shanghai Xiaopang signature lobster is biased towards the local preferences of Shanghai, and the slightly spicy taste can be accepted by most people.

The performance of the supreme oil stewed lobster is also relatively good, Hu Xiaopang also added corn, rice cakes, etc. to stir-fry, spicy and sweet at the same time, there is a trace of sweetness in the shrimp meat, and it feels quite rich. Diners who want to directly experience the quality of Shanghai crayfish are recommended to choose the Supreme Chilled Lobster and the Supreme Huadiao Drunken Lobster, which basically have no black cheeks, which are recognized by diners.

Interestingly, the decoration style of each branch of Hu Xiaopang is not completely consistent, such as the flagship store on Huaihai Middle Road and the store on Changshou Road. All things considered, it is recommended that diners go to the flagship store on Huaihai Middle Road for a better experience. Hu Xiaopang's service style is not the Haidilao model, but the service quality is basically passable, and there is nothing inappropriate. In addition, Hu Xiaopang cooperated with the famous hot pot catering brand Brother Laoguan to establish the brand of "Hu Xiaopang Falls in Love with Brother Laoguan", and the quality of crayfish dishes is still highly consistent, which is also worth recommending.