Founded in 2002, Spicy Temptation is a well-known chain restaurant specializing in classic Sichuan cuisine such as boiled fish and Mao Xuewang, and officially settled in Shanghai in 2009. In 2014, Mala temptation bet on crayfish, supported the "Ma Xiao" signboard stores, upgraded some old stores accordingly, and launched online "Ma Xiao" takeaway in the same year, which was praised by the market. It is worth noting that the major branches of Shanghai Mala Temptation are still in the group's upgrade plan, basically maintaining the classic red and black decoration style, which is clearly different from the bright and concise tone of Maxiao.
As a large-scale enterprise, Maxiao has a mature supply chain management model. As we all know, the seasonality of crayfish is very obvious, and the frozen crayfish sold in winter generally have the situation of falling off the pincers, and the taste will also be doughy, and the weaker restaurants will choose to transform into the main crab or hot pot. In order to ensure the quality of crayfish, Ma Xiao has set up special breeding bases in Hainan, Yunnan and other places. Not only that, in 2017, Ma Xiao set up a fishing base in Lake Naivasha, the only freshwater lake in Kenya, Africa. Due to Kenya's location in the tropics, the environment around Naiva Lake is in good condition, and the supply of crayfish here is stable, and the finished products are large and of high quality.
When diners asked where the crayfish came from, all four branches in Shanghai insisted that all the crayfish were flown in from Kenya. Different from ordinary crayfish shops, spicy temptation crayfish are pre-treated after cleaning, seasoning, etc., and then transported to each branch in the cold chain to ensure a high degree of consistency of production. Each branch doesn't know the specific recipe for the seasoning, which makes the spicy temptation quite mysterious. Except for the crayfish, the in-house chef is in charge of the whole process, and the dishes are quite good.
麻小按照虾身重量，分为吃货放纵虾（<40g）、标准（40~60g）、精品（60~80g）、超大（80~100g）、至尊（>100g）共5种规格。超大、至尊两种规格的小龙虾最值得推荐，一般是官方在夏天推出的“黄金小龙虾”，肉质和普通清水虾相似，可惜长期处于无货状态，好在精品级别在小龙虾旺季还比较常见。
Senior crayfish lovers know that the two methods of chilling and steaming can best see the quality of crayfish and shrimp meat. In winter, the quality of crayfish generally declines, and Ma Xiao will temporarily take off the market for two flavors: chilled and flamed. Ma Xiao Chef said that the cleanliness of the shrimp gills of the two flavors of crayfish with ice and flame is very high, and it is difficult for crayfish in winter to meet the requirements. Diners who have the opportunity to choose these two flavors directly, after all, it is the official carefully selected crayfish.
"Thirteen incense", also known as Shiquan incense, refers to 13 kinds of spices with their own distinctive fragrances, including aster, sand kernel, nutmeg, cinnamon, cloves, Sichuan pepper, large ingredients, cumin, wood, angelica, sannai, ginger, dry ginger, etc. Today's Ma Xiao uses dozens of seasonings, and the taste of crayfish is very rich. Its biggest feature is that the numbness is not strong, so that many diners who pursue a fresh sense of food and do not like spicy can also feel the deliciousness of thirteen spices.
Diners who like spicy food can't miss Maxiao's signature spicy crayfish, whose special spicy taste has won the appreciation of many spicy lovers, and complements the crayfish with white cheeks and beautiful meat.
Shanghai Maxiao is still a spicy and tempting decoration style, and its red and black tones are very similar to common Sichuan restaurants, without the openness of Maxiao's simple style. The staff is friendly and on par with Beijing. It is worth noting that the scarf provided by Ma Xiao is not a common disposable item, and the experience is more general.
