JASON Boundless Food is a catering brand from Nanjing. According to the special food of each season, JASON Unbounded Food has launched a total of 6 seasonal dining activities: Taste of Spring, Puffer Fish Season, Lobster Season, Crab Season, Mutton Season, and Charcoal Grill Season. One of the most well-known is the lobster season, where a variety of crayfish dishes are produced steadily and are highly praised. Shen Hongfei, the general consultant of "Tip of the Tongue", once praised JASON's "lobster tree", and Meng Fei and Huang Han also went to JASON to taste creative crayfish dishes.

Here is a reminder that crayfish is not a real "lobster", it belongs to the crayfish family, and its scientific name is "crayfish". The scientific name of lobster is "lobster", which belongs to the lobster family. Lobsters don't have big pincers, which is the most intuitive difference between the two. Now in order to highlight the "big" of their crayfish, merchants generally call them "lobsters", and some merchants may not understand the difference between the two. The choice of trust is called "lobster" in the list, and it follows the merchant's recipe. 

JASON Unbounded Gourmet cooperates with professional farmers in Jinhu and only uses more than 1 tael of crayfish. Unlike most restaurants where crayfish are kept fresh in the refrigerator or raised in a small basin of water, JASON Unbounded Gourmet allows the crayfish to spit out as much sediment as possible from their bodies, and they are kept in a purified water environment filtered by an A.O Smith water purifier for at least 24 hours. In order to ensure that diners can eat completely fresh crayfish, the restaurant does not cut the head, open the back, remove the shrimp line, etc. After ordering, the crayfish are selected and eliminated by the kitchen and subjected to three high-pressure water washes before cooking.

The restaurant's signature main dish is the clear water lobster tree, whose unique shape makes many diners unforgettable, and JASON Unbounded Cuisine has even applied for a patent for the appearance of this dish (national patent number: ZL201730290007.6). After the crayfish are washed, they are placed in JASON's exclusive lemon-fructose tea, which has a unique tea aroma that can be well preserved in the shrimp meat. "When cooking, put it in a 185°C oil pan, fry for 10 seconds, put it in clean water with a salt water concentration of 1.5% and a sugar water concentration of 5.3%, and cook for 8 minutes and 37 seconds", it is estimated that the "literary youth" will have a great impression of this official propaganda. The branches and leaves are dotted, and the crayfish in the ring seem to become the "fruit" of the "tree", which is really interesting. When the shrimp head is uncovered, the shrimp gills are white, which shows the degree of cleanliness. Although it is cooked whole, the sweetness of the shrimp meat is just right, and the meat is elastic and refreshing. Compared with the common steamed crayfish on the market, the clear water lobster has certain advantages in color and flavor, and it is worth a try.

Tom Yum lobster is a popular dish in the restaurant and is known as "the happiness of packing the whole of Thailand". Tom Yum soup is a classic dish in Thailand and Laos, and its spicy and sour taste is very popular among people in Southeast Asia. JASON Infinity uses Thai lemongrass and lemon leaves to make the tom yum sauce, and tops the spicy and sour crayfish with a layer of fresh lemon juice. Its sweet and sour taste, lemon fragrance is refreshing, and it performs well, so it is recommended that diners order more noodles or rice mixed with sauce.

In addition, the performance of golden garlic lobster, golden pepper lobster, and strange lobster is also above a certain level, which is worth trying.

Compared with ordinary crayfish restaurants, JASON Unbounded Food is much better in terms of environmental indicators. The more elaborate tableware and dishes are presented at first to a good first impression. It may be that few diners use the private room, and the environment is a bit sloppy compared to the hall, but fortunately there is no minimum consumption. The restaurant charges a 10% service charge, but this is widely criticized by diners. Although the waiters are polite, they are clearly understaffed, and the needs of diners are often not effectively responded. It is worth noting that the location of the restaurant indicated by the map software is slightly different from the real location, and diners can go directly to the first floor of Howard Johnson Executive Apartments, and on the right side of the lobby is JASON Boundless Cuisine.