If you are a veteran crayfish lover in Shanghai, then you must have heard of the fragrant name of Xietu Road. Although the promotion of its own brand is almost zero, its good dishes are impressive, and it has also become a good place for the staff to entertain friends in the magic capital.
The scale of Xiangmantang is not large, but the source of crayfish is still stable and reliable. Xiangmantang uses crayfish from Jiangsu breeding base, the quality is acceptable, and there is basically no black gills. During the cleaning process, the crayfish that are dying and not vigorous enough will be removed directly to ensure the quality of the crayfish on the plate. Of course, Xiangmantang can't avoid the current situation of the industry where the quality of crayfish declines in winter, and the restaurant will focus on foods such as sweet frog fish head hot pot in autumn and winter.
There are two types of crayfish in the restaurant, which are about 7 yuan and 9 yuan. Although the data is not good, fortunately, there will be no shortage of catties or two, and the crayfish on the table can basically meet the requirements. It should be noted that the large size is limited to two flavors: steamed and chilled. Seasoned diners know that steamed and chilled flavors require very high demands on crayfish, and the cleanliness of the ingredients can be seen at a glance under these two methods. Xiang Mantang attaches great importance to these two dishes, and the crayfish on the plate are carefully selected, which is an excellent choice for diners who are looking for the quality of ingredients.
Chilled lobster is the first recommendation, and the overflowing water vapor when served gives people a pretty good look, and its crayfish meat is plump about 1 tael. Because it is chilled, the meat is very firm and still tastes good when eaten with sauce. The steamed lobster is made of a slightly smaller 8 money ~ 1 tael crayfish, which retains the original taste of the crayfish, and diners can choose to eat it directly, with a better eating experience with sauces.
It is worth mentioning the fragrant red wine oxtail lobster, which is quite rare and can be described as a unique creation. The chef mixes the crayfish with the oxtail and the red wine to enhance the flavor, and the tender oxtail and crayfish are very intoxicating.
The rugged and atmospheric industrial decoration can only be said to be in the middle of the standard. At the same time, the service attitude of the staff is also a little rough, which may make some diners feel that the dining experience is not good. In general, although the quality of Xiangmantang has declined in recent years, it is still a reliable choice.
