Thumb Lobster is a well-known crayfish chain restaurant in Suzhou, and its unassuming appearance is beyond our expectations.

The restaurant uses crayfish from Jiangsu, and a batch of crayfish arrives every day in the peak season. The thumb adheres to the operation of manual brushing, cutting hair, removing the shrimp stomach, and removing the shrimp line. In addition to the chilled taste, other crayfish will be simply fried once, which is also the reason why the shell of thumb crayfish is generally crispy, and it is easy to peel the shrimp. In the past, the iced crayfish was soaked and chilled with whole crayfish, but now the thumb may be processed uniformly to improve efficiency, and the crayfish is also cut head, shrimp tail, and shrimp line, which is relatively rare.

Thumb Lobster divides the crayfish in its own restaurant into three specifications: high-quality, superb and royal, with a weight of 4~6 yuan, 7~9 yuan and more than 9 yuan. Small, medium and large portions refer to 2, 3 and 4 catties respectively, in addition to the fine products there is no medium selection, the best, the royal have three kinds of weight choice.

There are 6 types of crayfish flavors in the restaurant: garlic, thirteen spices, salt and pepper, spicy, chilled, and flamed. The first 4 types are ordered according to the specifications and portions mentioned in the previous paragraph, and the price is the same. The ice and flame only have the specifications of the best and the royal products, and only 2 catties / serving are optional, and the price will be more expensive than the other four.

The gold medal garlic lobster is very popular, and its taste is very accurate to the preferences of Suzhou people. Since the crayfish has been cut and stripped of the shrimp line, the flavor of the garlic has penetrated well into the shrimp meat. It is estimated that the restaurant also added a certain amount of sugar to the minced garlic, and the combination of sweetness and garlic flavor makes the crayfish have a very "fresh" feeling, which is well received by Suzhou diners. Order an extra plate of noodles mixed with garlic juice, and the taste is also very sensitive, but if you eat too much, you will feel too sweet (the sweetness is comparable to cola).

The salt-and-pepper lobster is very crispy, the shell is very easy to fall off, and the experience of the shrimp meat coming out smoothly is very pleasant. Although the crayfish has been fried for a long time, the shrimp meat still maintains a high firmness, and the overall performance exceeds psychological expectations. After a period of soaking, the shrimp meat has a certain aroma of wine, and it has a very good flavor when eaten with sauce.

There are many branches of Thumb Lobster, but even the flagship store of Xinghai Square has a strong sense of food stalls. Restaurants are keen to wrap each table in a plastic sheet, probably to better handle the food waste after the meal. However, the reuse of plastic film does not give people a very clean feeling, and the experience of diners when dining is not very good.

The waiters in the store seem to be poorly trained, giving people a sense of amateurism. Interestingly, during the evaluation of the choice of trust, there was also a scene where two waiters were fighting on the spot, and there was no relevant leader in charge of the store to stop them, and the management was chaotic.