Wen Heyou is a well-known Internet celebrity store in Changsha founded in 2011, Jackie Chan, Nicholas Tse, Gao Yuanyuan, Wang Baoqiang and other well-known actors have patronized the Changsha store, CCTV "Consumer Proposition" and other media have also come to interview, Wen Heyou is in the limelight in Changsha for a while, envious of others. In May 2018, the first Wenheyou lobster restaurant in Suzhou was officially opened.
Although Suzhou Wenheyou Lobster Restaurant is a franchise store, all the dishes in the restaurant are trained by the headquarters staff one by one. The crayfish in the restaurant are purchased from Wen Heyou's exclusive breeding base in Honghu Lake and Dongting Lake, and the quality is very reliable. Wen Heyou adheres to the method of manual shrimp washing, and chooses whether to cut off the shrimp head, shrimp steps, open back, and draw shrimp line according to specific tastes.
Wenheyou crayfish has two specifications, 5~8 money is the normal size, and the best crayfish is about 1 tael. The small portion (about 15 pieces) is indicated on the back of the signature shrimp and flavor shrimp, and the general menu is about 22 pieces.
Changsha stinky tofu is famous far and wide, and the taste of shrimp is not far behind. Changsha people generally call crayfish "taste shrimp", which shows its dominance in Changsha. As one of the well-known crayfish brands in Changsha, Wenheyou's taste shrimp is naturally "eaten and tried" by the people. New diners may be surprised by the waiter who comes with a bag full of crayfish, and the whole bag may be shaken by the waiter to let the sauce flow through the shrimp again. Diners simply take the shrimp straight out of the bag and taste it. The store said that the plastic bag is a special product, and there is no food hygiene and safety problem. Because the crayfish has been pre-treated with head cutting and open back, the shrimp meat is very flavorful, and the spicy and fragrant taste fills the whole process, but the shrimp body is slightly not Q bomb.
Signature shrimp is also a dish we trust to choose and focus on reviewing. Although the store says that both are the size of ordinary specifications (5~8 yuan), it can be seen that the signature shrimp is smaller than the flavor shrimp. The restaurant removes the whole head of the crayfish, so diners will feel that the shrimp is a little thin. The crayfish are all open to the shrimp line, and it is still more convenient for diners to eat. Compared with the taste of shrimp, the signature shrimp is more spicy, and the spices are more flavorful, which is very enjoyable for Changsha people, but the shrimp meat is still a little loose.
The store also admits that the locals in Suzhou don't like their spicy taste too much, so the spiciness of the crayfish dish is also slowly adjusting.
The fried shrimp is served in a special way, and with the consent of the diners, the waiter will pour a bucket of crayfish directly into the table. Since the fried shrimp does not have any extra sauce, diners do not have to worry about the juice splashing. In addition, the table is padded with special oil-absorbing table paper, which will be updated after the diners leave, ensuring that the next diner has a hygienic meal. Since the fried shrimp is cooked whole, the shrimp meat still maintains a certain firmness, and it is very flavorful to eat with sauce. In addition, Wen Heyou's Changsha stinky tofu is quite bright, and the lard rice of 2 yuan and 1 bowl also has a high praise.
The 80's nostalgic décor of the Bunwayo Lobster House is impressive. The restaurant is designed to create a street dining experience from the last century, such as "telephone poles" with small advertisements next to the tables, which is very different from the nostalgic style of other houses. However, the decoration efforts of Suzhou Wenheyou have a feeling of being on the verge of stopping. It should be noted that the large woven baskets equipped by the waiters for diners are not used to dump shrimp shells, but to place backpacks and other items.
