When it comes to Xiaoliang steamed shrimp of Wuhan crayfish, the "Four Heavenly Kings", the brand is actually controversial. The lack of brand protection has led to the flooding of Wuhan with many small steamed shrimp. Balinese lobster copycat shops try to imitate the original brand as much as possible, but Xiaoliang steamed shrimp can be described as a hundred flowers, and all kinds of dazzling ones. Nowadays, there are two well-known Xiaoliang steamed shrimp in Wuhan, one is a large chain brand, and the other is Xiaoliang steamed shrimp located in Kounan Road, Zhuyuan Market, Shipailing. In the hearts of most Wuhan gourmets, the Xiaoliang steamed shrimp with the R registration mark on the signboard at the door of the house is the first store of Shipailing steamed shrimp.

Xiaoliang steamed shrimp is just a typical restaurant, so it is not realistic to have a self-operated crayfish breeding base. The restaurant cooperates with Hubei crayfish suppliers to deliver a batch of crayfish to the store every day. In terms of the size division of crayfish, the boss of Xiaoliang steamed shrimp is very realistic. Except for the steaming, which is more than 1 tael, the other three flavors are 678 yuan.

In fact, the size of Xiaoliang steamed shrimp is basically about 1.2 taels, and the price of two catties is only 120 yuan, so cost-effective can be said to sweep the entire Wuhan. However, in terms of the quality of shrimp, Xiaoliang steamed shrimp still has room for improvement. There will always be one or two bad shrimp in a plate of shrimp, which will affect the mood of diners. The dipping sauce prepared by the restaurant can make many gourmets stunning, the entrance is sweet and sour, the aftertaste is spicy, and there is no greasy feeling of the beautiful steamed shrimp dipping sauce, which highlights the deliciousness of the shrimp itself.

The other three flavors are garlic shrimp, braised shrimp in oil, and full-flavored shrimp balls. There are not many minced garlic in garlic shrimp, and there is still a problem of shallow flavor in the case of crayfish that has been cut off the shrimp line, but fortunately, the shrimp meat is Q bomb; The bottom of the stewed shrimp pot is solid, and diners can see ginger, cucumber and other ingredients, with sufficient flavor; The whole shrimp balls are decent and have no memory points.

Crayfish has been hot in Wuhan for more than ten years, and all kinds of crayfish restaurants have emerged in an endless stream. Only Xiaoliang steamed shrimp maintains the most original food stall attribute of crayfish. Diners order vinegar-soaked peanuts, peel crayfish, drink a few sips of beer, and talk and laugh in the noise, and the rich market atmosphere still exudes its unique charm.