There are two famous crayfish towns in China, one is Xuyi, Jiangsu, and the other is Qianjiang, Hubei. For crayfish lovers, these two places are a gastronomic mecca. Nanjing and Wuhan can become crayfish capitals, because of the endorsement platform of Xuyi and Qianjiang. After more than ten years of fierce competition, the Wuhan crayfish industry has derived the name of "Four Heavenly Kings": Liangliang Steamed Shrimp, Balinese Lobster, Xiaoliang Steamed Shrimp, and Shrimp Emperor. These four restaurants are almost a must for Wuhan people to recommend crayfish to tourists from other places. Although the Four Heavenly Kings are excellent, Wuhan gourmets are very fond of another less-known "fly restaurant" - Master Huang's spicy shrimp. This restaurant has always captured the stomach of visitors with the characteristics of crayfish "big and delicious", and it can be described as the leader of the crayfish industry in Wuhan.

Interestingly, Master Huang's spicy shrimp, who has been galloping in Wuhan for many years, is not from Wuhan, but from Chongqing. His way of doing business is special. The restaurant is located in the remote lakeside commercial street at the back of the community, and there are few passing vehicles; The location of the whole store is not large, and it can only accommodate six small tables, which is a visual sense of the standard fly restaurant; The environment is not good, but it does not prevent it from selling at a high price, and the unit price of the dishes has always been comparable to the most expensive shrimp of the "Four Heavenly Kings"; He never advertises, even if he comes to interview on TV, Master Huang tries to avoid it. The secret to the fact that the business of the restaurant has been booming is that Chef Huang only serves the highest quality crayfish in Wuhan. The boss himself once revealed: "My shrimp are guaranteed in quality but not in quantity (supply)." Shrimp of the same quality, buy if you have it, and don't have it if you don't. In order to ensure the quality of crayfish, Chef Huang has an exclusive farm in Hanchuan, and only selects more than 1 tael of prawns and delivers them fresh to the store every day. A few people at the door of the restaurant are busy processing crayfish every day, brushing the bottom plate, pumping the shrimp line, and cutting the shrimp head in one go.

There are only two types of crayfish in the restaurant: spicy prawns and steamed prawns. The boss seems to be a bit casual in pricing, and only sells at the current price. However, the price of crayfish in restaurants is generally similar to the highest specification crayfish of the "Four Heavenly Kings" in the same year, and there will be no price gouging. Spicy prawns are smaller than steamed prawns, with a mass between 1~1.2 taels (1 tael = 50g). Although it is called spicy, it is actually a Qianjiang oil stewing method, rock sugar to enhance the flavor, green onions to enhance the fragrance, cucumber base and so on are all standard matching. A pot of 2 catties of crayfish should absorb about half a catty of edible oil, so the name of oil stew is derived. This method is a great test of the heat control of the chef, the time is short, and the flavor may lead to loose meat. The restaurant uses green shrimp with thin and soft shells that are easy to taste, coupled with the processing of thread and head cutting, and the special seasoning has excellent conditions. The spicy prawns have a rich aroma and are not greasy, and there is no obvious dipping sensation, and the calm "Chinese medicine" flavor reveals a hint of spiciness, and the plump and elastic flesh also proves to diners that this is a rare superb. It is recommended that diners order another hot dry noodle and mix it with the braised sauce to instantly absorb the flavor and continue the delicious enjoyment.

The steamed shrimp method itself has higher requirements for the quality of the crayfish, and Master Huang's spicy shrimp selects the best products from the already excellent crayfish, and the production level can be imagined. Steamed shrimp generally starts at 1.3 taels, and the maximum can reach 1.6 taels, and each one is very visually impactful when placed in the palm of the hand. The quality of Master Huang's crayfish can be glimpsed from the shrimp yellow, the plump shrimp yellow has an oily appearance, and there is no fishy smell when sucking in a big mouthful, which makes people feel as if they are tasting hairy crab crab roe, full of fragrance, and moisturizing the mouth. Although shrimp yellow is the gonad of crayfish, close to the liver, pancreas and other parts, it is not recommended to eat, but it is not a big problem to taste it occasionally. The "big" shrimp meat is white and elastic, satisfying the needs of diners. However, the sauce paired with the restaurant is not outstanding enough, the taste is monotonous, and the aroma is bland.

There are not many hard dishes in the restaurant, except for crayfish, only hairy crab and Jiwei shrimp are left. Spicy crab and spicy shrimp are both the store's signature oil stew method, giving full play to the advantages of the store's secret sauce. In order to solve the problem of hairy crabs not being tasty, the restaurant pickles the crabs in advance. Therefore, the crab roe has both creamy and spicy aroma, and the fragrance is rich in layers. The price of spicy Jiwei shrimp is affordable, and the meat quality is sweeter than that of crayfish.

Chef Huang's spicy shrimp always has a long queue at meal time, and the small restaurant seems to be stretched. The waiter will lead most of the diners to other small restaurants nearby, collect the shrimp money and deliver the shrimp, so diners have little chance to experience the service. The drinks and side dishes required by diners are provided by the restaurant, which shows that Chef Huang's spicy shrimp has revitalized the whole street. The restaurant only makes the best quality crayfish, which also leads to limited supply and difficult to replicate the model. Branches like the one that Chef Huang tried to launch have long since closed down, which is a good illustration of this truth.

There is no restriction on the path in front of the restaurant, but there are many diners who come to visit the restaurant, and there is often a traffic jam. Diners who drive are advised to park in a farther parking lot or take the subway to Jinyinhu Station, which is about 800 meters away.