Liangliang steamed shrimp is definitely one of the most well-known brands of Wuhan crayfish, and in recent years, it has vaguely become the chief of the "Four Heavenly Kings". The beautiful steamed shrimp that originated on Cedar Road was not the leader of this food street at the beginning, but the owner Zhou Quan saw that the Balinese lobster business founded by his sister Zhou Fen was booming, and he followed up the following year to launch the main steamed shrimp. At the beginning of the restaurant's opening, a Wuhan father (Wuhan dialect, generally referring to an older man) thought that the diners in the restaurant were drunk and noisy, which affected his rest, and ran to the restaurant to "smash the field". As soon as this matter was reported by the media, Liangliang's popularity was greatly improved, and then the business festival was held. In 2013, Liangliang steamed shrimp was selected for the supper recommendation of Hunan Satellite TV's "Everyday Upward", and it became even more famous.
In addition to the brand's reputation, Liangliang steamed shrimp also has the strength to match. After years of operation, the boss has a deep understanding of the lobster producing areas in China, and only selects the best production areas in the corresponding season. The basic selection of Liangliang is Hubei Qingshui crayfish, of which Wuhan Xinzhou, Honghu, Jianli, Qianjiang crayfish account for most of them. The supplier distributes the crayfish by storing ice cubes in foam boxes to ensure freshness. The crayfish in the restaurant need to be manually brushed and soaked in clean water for 1~2 hours, so the crayfish seen by diners are basically white and the bottom plate is bright.
According to the taste needs of diners, Liangliang has developed more than a dozen crayfish flavors, but most of them are only made of shrimp balls, which shows that the restaurant also has a conservative attitude towards this, and diners can simply try it. The three flavors that have been tested in the market are naturally available in prawns: steamed, braised in oil, and minced garlic. The restaurant divides crayfish into three types: superlative, ordinary, and shrimp balls, with a quality of about 1.5 taels, 789 yuan (actually 7~9 yuan, 1 money = 5 grams, unified use of jargon, the same below), and 345 yuan. It is worth noting that Liangliang only has the best shrimp in steamed, braised oil, which also confirms the basic situation of Wuhan's crayfish industry: steamed, stewed in oil, supplemented by minced garlic. Since the ordinary size is the existence of the volume, we recommend that diners choose the best shrimp with a limited amount every day to experience the advantages of the restaurant.
The best steamed shrimp is a weapon for beauty and pride in Jiangcheng. Compared with the common steamed shrimp in clear water, Liangliang spent a little more thought, adding some ginger slices, green onions, and ginger slices to the water, and steaming the crayfish over high heat with such a "soup" for 8 minutes. Therefore, the steamed shrimp has a slightly refreshing smell when it comes out of the oven, and it is eaten directly without dipping sauce, and the rich and sweet shrimp meat reveals a slight refreshing taste, and the shrimp yellow is smooth and tender and charming, which fully reflects the advantages of the prawns. Liangliang's exclusive dipping sauce has always been talked about by diners and is a benchmark for peers to learn from. The rich spicy and sauce flavor hides a faint sweet and sour plum flavor and a hearty ginger flavor, and the thick oil layer on it makes up for the problem that the steamed shrimp is more "vegetarian", which is in line with the appetite of Wuhan people, but foreign tourists may not rate it highly.
Another signature dish in the store, the best braised prawns, is also a high-quality product. The restaurant pre-cut the head of the crayfish and remove the shrimp line, so that the oil and simmering juice can soak into the shrimp meat. However, the problem with pretreatment is that shrimp meat is prone to loosening. The restaurant's braised prawns are easy to shell, the shrimp meat is fresh and plump, and the rich and spicy flavor overflows after biting, and then it is sweet. The shrimp meat and seasoning are perfectly matched, which is suitable for diners with heavy tastes.
Every crayfish season, Wansongyuan and Bali often have long queues at the door, so that a group of "scalpers" who make a living by selling queue numbers are derived. It's not good news for diners who don't buy numbers and queue up honestly. It is worth mentioning that the Liangliang main store is only open at 4:30 p.m., and the morning and afternoon markets are Wang's Huahua Beef Grocery Store. There is a branch opposite the main store, which is suitable for diners who come to the lunch market in search of the delicious taste of crayfish.
