Although it is Balinese lobster that drives the night snack economy on Cedar Road, it is not the oldest crayfish restaurant in Wan Song Yuan, which was established in 2006. As early as 1999, the old Wuhan cocoa prawns were the first to launch the braised prawns in Wansongyuan, and they are still very popular.

In the selection of crayfish sources, the old Wuhan cocoa prawns cooperated with farmers in Qianjiang, Hubei. Every morning during the peak season of crayfish, a truck full of crayfish is transported from Qianjiang to the restaurant. When it is close to the lunch and evening market, the staff will start to scrub, draw the shrimp line, and remove the stomach of the crayfish, so as to avoid the crayfish being processed too early but unable to enter the pot, resulting in missing the fresh season. There are three specifications of crayfish in the store, namely 345 yuan lobster (crayfish belongs to the crayfish family, not a real lobster, many restaurants call crayfish lobster, and the following "lobster" is used) or shrimp balls, 789 money prawns, and more than 1 tael of shrimp kings.

Although the restaurant focuses on the taste of old Wuhan, there is no well-known original crayfish dish in Wuhan, so the main recommendation is the Qianjiang oil stew that Wuhan people are very familiar with. The price of braised king shrimp reached 318 yuan, but the plating still looked rough, probably to show the down-to-earth market flavor of Wuhan. The fresh and spicy meat is perfected in the shrimp meat, and the meat quality can also ensure the Q bomb, and the product is good. The place that is not as good as Bali is that the tightness of the shrimp meat is slightly inferior, and the spicy flavor is not strong enough.

The individual of the steamed king shrimp is obviously larger than the braised king shrimp, generally reaching more than 1.1 taels, and the arrangement is more pleasing to the eye. The meat is smooth and sweet, in line with the "prawn style". However, the dipping sauce prepared by the old Wuhan cocoa prawns is obviously not sincere enough, the fragrance is weak, and the praise is comparable to Master Huang's spicy shrimp dipping sauce.

The garlic prawns are full of flesh, but the flavor is not deep, and the performance needs to be improved. In contrast, although the whole shrimp ball has very little shrimp meat, the taste is eye-catching. The shell is crispy and easy to cut, but the flesh inside maintains a round texture, and when you bite into it, the smooth and spicy smell fills the mouth. Considering its price of 79 yuan, it is not surprising that full-flavor shrimp balls can become a popular item in restaurants.

The restaurant tries to restore the old Wuhan style in the 80s and 90s of the last century, and the table layout is made of old wooden tables, wooden benches, bamboo chairs, etc., and the old-style water cups and iron bowls are also full of familiar sense of age. However, compared with brands such as Wenheyou, which leads the nostalgic style in the industry, the restoration degree and space margin of old Wuhan cocoa prawns need to be improved.