Regular customers who are full of fragrance basically know that there is a well-known lobster shop on the original slope road - it is not in the world, and its secret crayfish has left a deep impression on many crayfish lovers. Later, the indisputable world (Xietu Road store) moved to Caobao Road, and the two restaurants became kings on their respective streets.
After investigating a number of crayfish breeding bases on the spot, we finally chose to cooperate with Jiangsu farms. Fresh crayfish arrive at the store regularly for temporary farming. Only after the diner has ordered the food, the crayfish will be put into the ultrasonic shrimp washing machine for cleaning, and then the dead shrimp will be removed. The restaurant does not divide the size of crayfish, and the uniform specification is more than 7 yuan. Although the volume is not large, and the restaurant still focuses on crayfish in winter, the performance of the production at this time is quite average. Do not fight for the world and do not follow the upsurge of hot pot and sheep scorpions in the winter transformation on the market, and the business situation in winter is not optimistic.
The slogan "Secret Lobster Makes Lobster" is very famous, and diners must try the secret crayfish when they come to the restaurant. The secret sauce they have developed is the highlight of this dish, and the unique taste is unforgettable for most diners. Gold medal crayfish is also a dish that diners talk about, and it is best to use fresh crayfish for marinating and dipping with gold medal sauce. Since the crayfish are freshly washed and cooked, diners will have a slightly longer waiting time. It is worth mentioning that almost every dish has four kinds of spicy options: slightly spicy, medium spicy, extra spicy, and super spicy, and diners can choose according to their preferences.
There are not many crayfish choices in the world, and other dishes such as secret hairy crab, secret fish head pot, hot pot crab and hot pot shrimp are all excellent, and the stable and reliable quality of the product is worth a try for diners.
Shanghai's two world-class environments are extremely simple and industrial, lackluster. There are no private rooms in the store, so many people can only choose to use the tables together. The waiter is very friendly, has a good eye, and will take the initiative to help the diners pour out the shrimp shells when they are full. The restaurant supports invoicing, but diners generally only receive it by mail. Neither restaurant has its own parking space, which is slightly inconvenient.
