Founded in 2010, Hongxing Lobster has gathered a large number of fans for its good dishes. The restaurant was upgraded in 2013 to provide better environmental services, and the name of the restaurant was changed to Hung Xuan Accord, which has been upgraded a lot.

The owner of Hongxuan Accord is a native of Xuyi, Jiangsu, with many years of experience in crayfish supply management, and has his own set of insights on quality control. Although the official claim is that the restaurant uses crayfish from the Great Lakes (Hongze Lake, Poyang Lake, Dongting Lake, Weishan Lake, Taihu Lake), in fact, it is usually Xuyi crayfish (also known as Hongze Lake). Hong Xuan Accord uses manual brushing procedures, in order to ensure the freshness of the dish, do not go to the shrimp line. Only a few dishes of crayfish are processed with cut heads, but diners who need to cut their heads to remove the shrimp lines can directly ask the waiter. In terms of hygiene, Hong Xuan Accord is very confident, and there is closed-circuit monitoring in the shrimp washing area in the back kitchen, and the boss will also take the initiative to call up the screen for diners to check.

The specifications of crayfish in the restaurant include small shrimp, prawns, boutiques, superlatives, and royal products, and the weights are 4~6 money, 7~9 money, 1 tael, 1.2 taels, 1.5 taels and above (1 money = 5 grams, 1 tael = 50 grams). Except for the royal specifications of crayfish, which need to be reserved in advance, other specifications can generally be ordered on site.

Blueberry red wine lobster is the signature specialty of Hong Xuan Accord, which is available in limited quantities every day, and the owner said that diners in need had better book in advance. This dish is served chilled, and gourmets know that restaurants usually select the better quality crayfish to make this dish. Hongxuan Accord uses more than 1 tael of crayfish, supplemented by French red wine brewing, the shrimp meat has a strong aroma of red wine, which is very charming, and the cold processing makes the shrimp meat very elastic and refreshing.

Southern milk lobster is well received by diners and is also a relatively rare dish in other places. The crayfish are pre-cut so that the aroma of the southern milk sauce fills the whole shrimp head, which is a boon for diners who like to suck on the shrimp head (although we don't recommend eating it). The shrimp meat is silky and fatty, and its rich aroma is where its competitiveness lies.

There are many flavors of crayfish in the store, in addition to the common garlic, thirteen spices, spicy flavors and other performances, there are even durian lobster and other heavy dishes, interested diners can try.

The restaurant has two floors, and there is a serious queue during the peak season of crayfish. The waiter was quick with his hands and feet, and the withdrawal was more timely, but the attitude was a little cold, and the boss seemed a lot more enthusiastic. The minimum charge for a private room is 800 RMB, and there is no service charge. There is a parking lot outside the restaurant, and diners can get a 2-hour free parking coupon from the restaurant.