Nanjing, East China, is a crayfish paradise, as famous as Wuhan in Central China. The reason for this has a lot to do with policy and geography. In order to earn foreign exchange through exports, Hubei began to breed crayfish on a large scale as early as the 70s; Nanjing has Xuyi platform, which belongs to Nanjing's "one-hour city circle", and its (small) lobster industry began to take off in about 2000, and the famous "thirteen spices" lobster flavor was born in Xuyi.
According to a survey conducted by the Jiangsu Academy of Social Sciences, in 2002, there were 12,000 Xuyi lobster shops (or not limited to specialty stores) in Nanjing. Not every Xuyi lobster has official certification, but even without certification, Nanjing Lobster House can still cook good flavors: about 80% of Xuyi's lobster chefs are employed in other places, and Nanjing is the first place to go. Founded in 2004, the head chef of Red Lobster is gilded in Xuyi, and has won many awards in lobster cooking competitions, and the chefs of Red Big restaurants have more than 10 years of experience in lobster cooking, and their skills are perfect.
Hongda's claim that its thirteen-spiced lobster is descended by Zhang Yulan is full of moisture, but most diners are dismissive of Hongda's legends and pay more attention to the flavor. The thirteen-spiced lobster has an eye-catching performance and has naturally become the signature of the store. Thirteen spices are compound condiments, and there are usually more than thirteen spices in them. For diners, the flavor is complex and difficult to summarize, and they can often only express their hearts with one sentence of "delicious". Compared with other shops, the spicy flavor of the red big thirteen is not distinct, and the various flavors are balanced, and the locals may feel a little numb, but they do not lose the sweetness, and the taste is pleasing with the excellent shrimp meat.
The store has its own farm in Hongze Lake, and the quality is extremely stable. Even in the unpopular winter, it provides clean whitegill shrimp. Thanks to the management norms, the shrimp line and shrimp bottom are also relatively clean. The lobster is divided into two specifications, generally more than 8 money, the entrance is very enjoyable, and more than 1.2 taels is an upgraded style.
The popularity of finger sucking garlic shrimp is no less than the thirteen spice flavor, and in the minds of many diners, it is also the best choice to taste red da. According to the chef's experience, the garlic of Shandong Jinxiang is the best companion for the lobster in Hongze Lake. In the oil blending stage, the store mixes three types of oil. The garlic flavor of the dish is refreshing, and the aroma of oil echoes it, which is also the protagonist. After eating the lobster, many diners are reluctant to give up the garlic toppings and eat them with noodles for aftertaste.
Ice drunk lobster is a little special, different from ordinary shops, Hongda chooses his daughter red into the dish. The flask is served with the ice shrimp, and the consistency is determined by the person. Ice drunk shrimp is not sweet, slightly bitter after eating, the aroma of wine will not dominate, compared to the thirteen spices and garlic paste, ice drunk is obviously a light dish. Chilled lobster is not raw, the shrimp body is oiled before it is chilled, and the duration is usually less than 10 seconds, and the dish retains the original sweetness and tenderness.
There are various types of red lobster, and the flavors of dry stir-fried and bone-flavored are also quite mainstream, and there is a mixture of dried fried garlic flavors. Spicy has a bit of Sichuan-style meaning, and the numbness is better than thirteen spices. Shrimp curry is rare, and the amount of condiment is a little underwhelming, making it difficult to ensure that the meat and shell of each lobster are covered with sauce. In addition, there are also duck heads, beef and other food with wine and wine landed in Hongda, if you are not full, you can pay attention to lobster rice, its appearance is slightly similar to the northern gnocchi soup, compared with shrimp meal, the taste is relatively light.
There are many red lobster branches, and the decoration of each store has fast fashion characteristics. The service is remarkable, the gloves and aprons are of good quality, and the staff is not only kind, but also familiar with the steps of shrimp eating, and can guide customers to improve the efficiency of shrimp eating.
