Nan Shrimp and North Sheep is an Internet celebrity brand from Nanjing, and the official claim is that the boss is the founder of Xuyi Thirteen Fragrances and the general manager of Hongye Hotel, Ms. Zhang Yulan, who is highly respected by the food media after landing in Hangzhou, but the actual performance is not amazing.

The restaurant's crayfish comes from Hongze Lake and is delivered to the restaurant every morning. The crayfish that arrive at the store will be manually brushed and picked, and some of them have procedures such as cutting heads and removing shrimp lines. The results of crayfish shabu washing are acceptable, but some shrimp lines are not clean. It can also be seen from the name that the southern shrimp and northern sheep do not sell crayfish in winter, and the transformation mainly promotes shabu and sheep scorpions.

There are only two specifications of crayfish, 7~9 money and more than 1.2 taels. The small and large portions are the former, and only the best ones are prawns. If you're on a budget, we recommend choosing the best size.

The store's signature dish, Peach Blossom Pan, is not a peach-flavored crayfish, but actually a steamed, signature and garlic-flavored dish that is served on a plate from top to bottom. Judging from the amount of each plate and the size of the shrimp, it is more suitable for new diners to try it. If diners want to have a good time with a lot of friends, drink and sing, a la carte dishes will be more suitable.

The steamed crayfish shows the quality of the restaurant's supply, giving people a sense of medium distance. The signature crayfish is salty and sweet, and the rice cakes are a bit hard to describe. Deep-fried rice cakes have a hard surface and are difficult to bite, and the fillings will erupt when diners have worked hard to bite into them. Note that the restaurant is not equipped with disposable scarves, and diners are likely to be "tricked" because of this. The safest way to eat it is to eat it immediately after the dish is served, when the rice cake is still relatively hot, the surface hardness is small and it is easy to bite, of course, you can also choose not to eat the rice cake directly. The performance of garlic crayfish is a little disappointing, and the concentration of garlic juice is like a joke with diners compared to the likes of persimmons, and the shrimp meat is very unflavorful. The curry crayfish has a sweet seasoning and a strong milky aroma that makes a good first impression, but the seasoning that only stays on the surface is disappointing. Diners are advised to eat these two types of unflavored crayfish directly with dipping sauce.

Compared with ordinary food stall restaurants, the environment of South Shrimp and North Sheep is undoubtedly much better. However, the service is not flattering, gloves are not standard at every table, diners in need have to ask the waiter for their own, and the frequency of helping to pour shrimp shells is very low, and the dining experience is poor. Fortunately, there are paper towels at each table, which is not a complete overturn.