In 2018, Mei Niangjia was also awarded the titles of "2018 Jiangsu Lobster Assured Eating Alliance Unit" and "Jiangsu Lobster Famous Store" by Jiangsu Catering Industry Association, which is naturally the target of trust choice.

The name of Mei Niang's shop is more interesting, theoretically it should be "Mei Niang's shrimp", but there are also many people who call it "Mei Niang's crab". After all, Mei Niang's family sells crayfish in summer and crabs in autumn, and it is inevitable that diners will be confused. In order to facilitate the name, we choose the name of Mei Niang's family by the Jiangsu Restaurant Association.

In the peak season of crayfish, Mei Niang's family has a batch of northern Jiangsu crayfish to the store every day. On weekdays, the crayfish are refrigerated in the refrigerator until the evening, and only on weekends are they processed directly at the store. Except for the chilled crayfish, which will be simply cut off from the whiskers, the other flavors will have the head cut off and the shrimp line removed. It should be pointed out here that it may be that the restaurant business is too good, and sometimes the shrimp line processing result is too rough, and it is recommended that diners check whether the middle of the shrimp tail is missing, and what is missing is usually the shrimp line is extracted.

During the visit, we also saw the pickling of chilled crayfish. The restaurant neatly sits the crayfish in a large plastic locker and fills it with rice wine (Huadiao wine). The lockers are located in the refrigerator at the entrance on the first floor, and the other refrigerator next to it is for live crayfish.

Although the store claims that the smallest size of its crayfish is more than 1.2 taels, and the chilled one is at least 1.5 taels, but in fact, the ordinary size is 7~9 yuan, and the chilled one is more than 1 tael. Mei Niang's large, medium and small portions are 2, 3, and 4 catties respectively.

The shrimp meat of Qiwei Huadiao Chilled Lobster is of good quality, the shrimp line is clean, and the shrimp meat is very Q elastic and full, but its Huadiao flavor is a little light, which is generally suitable for diners who usually don't like to drink. The performance of the lobster in the red soup is relatively prominent, firstly, this dish is relatively rare, and secondly, the shrimp shell that has been fried first is very easy to peel, and the shrimp meat is spicy and fatty, mellow and long. The lobster in the sour soup is also the proud work of the boss, which is more suitable for diners with heavy tastes, and the strong sour, sweet and spicy taste buds are very impactful.

The restaurant environment is not much different from the food stalls, and the quality of service in the store is lackluster during meal time. There is no parking lot outside Mei Niang's house, and it is difficult for diners to find a parking space.