Most of the crayfish restaurants in Wuhan are full of strong market atmosphere, and the environmental conditions are not excellent. Founded in 2013, Yitang Lobster is looking at this gap and focusing on the mid-to-high-end crayfish market.
A Tang lobster is a clear water crayfish from Qianjiang rice field. A batch of fresh goods arrives at the store every day, and there is nothing special about it. Although the restaurant is positioned in the middle and high-end, it is based on the choice of manual brushing instead of ultrasonic shrimp washing machine. In the shrimp washing procedure, Yitang lobster has its own experience: the crayfish in the store is poured directly into the water, and then some sesame oil is dropped into it at a ratio of 1:2000, stirred well, and the excretion of the crayfish is promoted. After that, it will be brushed and other operations.
The crayfish in the store are available in 345 gold shrimp balls, 789 gold prawns, and 1 tael or more of the best specifications. The best of the best are often sold out early in the peak season, so be sure to book in advance for diners in need.
It is estimated that the napkin confuses the meaning of the signature and the sign, such as the common oil stew and steaming are classified as the former, while rare dishes such as red flame cheese and lobster are classified as the signboard. The official signature dish is all prawns, and prawns are only available in the specialty dishes.
The best oil stew of Yitang lobster is the oil pie burning method, which melts the sugar in the oil over low heat, and then adds multi-flavored spices, which is a great test of stir-frying skills. The crayfish has been easier to taste after pretreatment, but the seasoning in the shrimp meat is uneven, and the aroma is strong in some areas but has not been developed. Only the large prawn meat has a satisfying full-bodied taste. In contrast, the garlic lobster, which is only 789 money, is much better. The minced garlic is stir-fried properly, the fragrance overflows, and the shrimp meat is smooth and refreshing. The best steamed lobster is also worth trying, the shrimp meat out of the pot is crystal fat and tender, and with the restaurant's dipping sauce, the umami taste lasts. The official signature dishes are all innovative crayfish dishes, which are novel and inexpensive, and interested diners can try them.
The restaurant environment of Yitang Lobster is more fashionable and gives people a sense of cleanliness. The private room needs to be booked in advance by diners, and the minimum consumption is 1,500 yuan, which has made a reference case for Wuhan industry peers.
