As one of the four kings of Wuhan crayfish, the shrimp emperor is actually an "outsider", which was founded and made a fortune in Qianjiang. The lobster city in Qianjiang is famous, and next to the huge crayfish sculpture in the city is the flagship store of the shrimp emperor in the single-family building, where many stars such as Lin Junjie, Zhang Liangying, and Deng Ziqi have come to see its influence. The shrimp emperor in Wuhan is like a fish in water, and the development is very rapid, and it is not an exaggeration to call it the "four kings" of Wuhan crayfish.
Unlike most crayfish restaurants, the wealthy shrimp emperor has a direct breeding base in Qianjiang, which controls the quality of crayfish from the source, and then selects individuals from it who pass the quality test. Wuhan Shrimp Emperor accepts the distribution of Qianjiang head office, and a batch of fresh crayfish is delivered to the store every day.
In addition to shrimp balls, shrimp king crayfish has two specifications: ordinary (678 money) and superb (about 1 tael). Judging from the size of the shrimp alone, the shrimp emperor has no obvious advantage.
In the first episode of Hunan Satellite TV's "Everyday Upward" "Lobster Feast" program, the two founders of the shrimp king brand participated in the program on behalf of the crayfish on behalf of the Qianjiang oil stewed prawns, and finally won the title of "King Shrimp". The shrimp emperor was in the limelight for a while, and the braised prawns in oil have also become a must-order dish for diners when they arrive at the restaurant. In terms of the size of the shrimp, many of them are smaller than 1 tael, and the size is even comparable to the ordinary specifications of other restaurants, which is surprising. The highlight of braised prawns in oil is that the shrimp emperor does not simply use a pot of oil to stew, but first refines the spice flavor into the oil, and then cooks the shrimp with oil. It is worth noting that the restaurant boils the crayfish in the soup made from the tube bones and crucian carp in advance, and the shrimp shells are softened and the flavor of the fresh shrimp can be forced out. Therefore, the overall spicy taste, and then the tip of the tongue is crispy and numb, but the second cooking also brings the problem that the shrimp meat is not full enough.
The best garlic prawns are also boiled in the bone and crucian carp soup to remove the fishy smell. The garlic in the shrimp meat is rich and slightly sweet. Because the size of the crayfish in this dish is about 1.2 taels, the shrimp meat is relatively full. The best steamed prawns are also of the same size, and the crayfish without opening the back and removing the shrimp line are full and fragrant. However, the dipping sauce performance is not up to standard, and diners are advised to eat the shrimp directly.
Looking at the crayfish industry in Wuhan, the environmental decoration of the shrimp emperor belongs to the middle and upper grade, which is more suitable for banquet occasions. The waiters in the restaurant are not enthusiastic but responsive, and the overall experience is better.
