Shipailing Zhuyuan Market, one of the originators of shrimp eating in Wuhan, was once an Internet celebrity food street, and its popularity in the early years was comparable to that of today's Wansongyuan Cedar Road. There are many KTVs in the market, and in the early years, many customers (usually business entertainment personnel) who sang would go to the food street to taste crayfish, which led to the fire of the local supper culture. During the crayfish season, the narrow roads are often crowded into one-way streets by diners who come by car. The crayfish restaurants here all focus on steamed shrimp, and Zhu Weng steamed shrimp is one of the relatively outstanding ones.
Many restaurants are obsessed with crayfish produced in Qianjiang, and the Zhu Weng steamed shrimp operated by the small shop chooses to purchase from Jianli County, Hubei Province, which has the highest crayfish production in the country. During the peak season, the store arrives every day with a batch of fresh crayfish, which is then processed by traditional hand. It is worth mentioning that the crayfish restaurant in Zhuyuan Market will generally be closed in winter, and in recent years, the children of the owner of Zhu Weng's steamed shrimp go to school here, so they have not returned to their hometown to rest during the holiday, and the restaurant is open normally in winter. However, the business is poor in the off-season, the frequency of delivery to the store has been changed to once every few days, and the quality of Xiaolong has also decreased significantly, so it is not recommended for diners to go in the off-season.
Zhu Weng steamed shrimp crayfish is divided into three specifications: shrimp balls, special and superb, shrimp balls are generally not more than 4 yuan, the characteristic weight is 789 yuan, and the best is more than 1 tael.
The restaurant's signature dish is, of course, the best steamed shrimp. Crayfish lovers know that steamed shrimp is the most testing of shrimp quality, so most restaurants will choose the best crayfish from their own sources to make them, and Zhu Weng steamed shrimp is no exception. The crayfish used in the restaurant are all 1.2~1.5 taels of "big block", which are directly steamed and cooked after brushing, and finally served on a plate. Needless to say, the taste of the fresh and sweet prawns is characterized by Zhu Weng's exclusive dipping sauce. The soy sauce has a simple vinegar flavor in the aroma, which makes the crayfish more sweet, and the slight spiciness, which lasts for a long time, is very charming. Compared with the old Wuhan cocoa prawns, Zhu Weng's dipping sauce is obviously much better.
Braised prawns in the best oil are another dish with the best crayfish. After cutting the head and removing the shrimp line, although the shrimp meat is not loose, the firmness is lacking, the heat is not properly controlled, and the flavor is deep when simmered in oil. The price of the dish is 220 yuan, compared with the price of about 300 yuan for other best braised prawns (2 catties), Zhu Weng's braised prawns are more cost-effective, and the performance is in line with the price level.
The restaurant will soak the steamed crayfish in rice wine and pickled pepper water for a day, and the shrimp meat is sweet and slightly spicy, with a unique flavor. But crayfish are smaller, and the flesh is firm but lacks fullness.
Zhu Weng steamed shrimp is a typical food stall, there are no private rooms, and the only hall environment is very simple. If you're interested in the atmosphere, Zhu Weng is a down-to-earth choice.
