As a brother and sister shop of beautiful steamed shrimp, Bali lobster also has a very high reputation in Wuhan. The proprietress Zhou Fen is a native of Wansongyuan, and returned to Wansongyuan to start a business after failing to start a business in the early years. The unique name of the shop stems from the proprietress wishing to travel to Bali (an Indonesian island) after making money. As a result, the excellent performance of the dishes attracted a large number of diners, and the Cedar Road of Wansongyuan, which was not originally a place for supper, became a gastronomic memory of Wuhan people due to the pioneering role of Balinese lobster, and restaurants sprung up in the surrounding area. The proprietress also failed to complete the trip to Bali because the restaurant business was too hot, which became an interesting conversation in the hearts of many diners.
Interestingly, Balinese and Liangliang seem to complement each other, with the former having more younger diners and older diners preferring Liangliang. Together, the two are like giants in the crayfish industry in Wuhan.
Similar to the beautiful steamed shrimp, Bali lobster does not have the financial resources to contract the crayfish breeding base, but selects the best crayfish in season from all over Wuhan and transports them to each branch every day through the cold chain. The crayfish are manually brushed, cut heads, and removed from the shrimp line, and it does not take long to be freshly put into the pot and served hot. According to the size of the crayfish, the Balinese lobster is divided into three specifications: shrimp balls, ordinary and superb, with the sizes of 345 yuan, 789 yuan and more than 1 tael.
The advantage of Balinese lobster lies in the seasoning of dishes, such as the exclusive preparation of braised crayfish in oil, which is famous in Jiangcheng. After cutting the head of the crayfish, its shrimp yellow is still intact under the stir-frying, which is not easy. The oil stew outlines the delicious flavor of the shrimp yellow to a full and full, and a variety of flavors are layered. The shrimp with the shrimp line removed are not only firm, but also very flavorful. Compared with the traditional braised taste, braised shrimp in Bali oil is not only spicy, but also has a strong sauce aroma and is also sweeter. The braised prawns in oil with beautiful steamed shrimp have a stronger taste, but the aroma is obviously not as good as that of Bali.
The traditional garlic crayfish has also been improved in Balinese lobster, and the production is surprising. Normally, garlic soup is only stir-fried, but Bali uses a long simmer to make the juice thicker. The crayfish is embellished with such a soup, and the shrimp meat exudes a strong garlic flavor, and the shrimp meat remains highly compact, and the crystal taste is unforgettable. The soup is mixed with a serving of hot dry noodles, which is also full of flavor. The fly in the ointment is that the garlic crayfish does not have the best specifications and lacks a sense of fullness.
In the dish of the best steaming, each crayfish is shiny and shiny, the bottom plate is translucent, and the individual size is more than 1.2 taels, which shows the importance of Bali. The paired dipping sauce is sweet and sour and slightly spicy, bringing out the deliciousness of the shrimp itself. Although the overall flavor is not as good as the beautiful steamed shrimp, it is also worth recommending. Bali also has a variety of novel flavors of crayfish, but because it is only 345 yuan in size. We only recommend that diners try it and don't have to expect too much.
There are many people who are popular, and the huge fame of Balinese lobster has been stolen by many copycat restaurants. According to a report by Chutian Metropolis Daily on May 7, 2018, there are more than 60 fake lobster shops in Bali, and the number of real directly-operated stores is not more than two. Diners looking for a delicious indulgence should not go to the wrong restaurant, please eat at one of the recommended restaurants on this list.
