Zhang Ailing once said that "it is necessary to become famous as soon as possible", compared with the "neighbor" Wuhan, Changsha crayfish became famous earlier, and is famous for "taste shrimp" throughout the country, and spicy crayfish from all over the country are basically born here. Every summer, Changsha people's enthusiasm for crayfish can be said to break through the sky, peel the hands painfully, eat sweaty, in Changsha dialect is "the taste of the country is the charm", the shrimp shells piled up into the "hill" can be seen almost everywhere. Changsha has never lacked old crayfish restaurants, but it is rare to always maintain a high standard of production, and Tianshui Pavilion can be described as a representative of the best.

Tianshui Pavilion has been in business for more than ten years, and was initially positioned as a mid-to-high-end consumer. For business banquets, wedding and birthday banquets, annual dinners, etc., local diners will habitually choose Tianshui Pavilion. As the consumption of restaurants gradually becomes more accessible to the people, and the taste of the dishes maintains their original advantages, more and more diners come to the restaurant.

Compared with many peers who use "shrimp tails" as their selling point, the supply of crayfish in Tianshuige is more stable, and there is no worry about no prawns. Over the years, Tianshuige has maintained cooperation with the state-owned grain lake farm in Qianjiang, Hubei Province, and only selects clear water crayfish above 7 yuan (1 money = 5g) and delivers them fresh to the store every morning. The crayfish will first go through the water to spit out the sediment, and the diners will cut the head and open the back after ordering, manual brushing and other procedures to ensure the freshness of the shrimp meat.

There are two specifications of crayfish in the restaurant, which are "ordinary" for 789 yuan, and "superb" for more than 1 tael (1 tael = 50g). Prawns are more satisfying, so it is recommended that diners with a sufficient budget choose the best size. In the off-season of crayfish, the size of shrimp has obviously "shrunk". This is especially true in Tianshui Pavilion, which only serves small shrimp in winter, and the performance of the dishes often declines severely. Of course, crayfish is not recommended for diners in general during the winter months.

The most worthwhile thing to try in the store is the taste of crayfish, which restores the taste of the memory of old Changsha and is well received. Chu people are delicious, and the dishes with the word "taste" are generally representative of Hunan's cuisine. Compared with the taste of shrimp, foreign diners may be more familiar with spicy crayfish, the difference between the taste of shrimp and Ma Xiao is that more perilla seasoning is added, like the finishing touch, unique characteristics. The flavored crayfish served on the table is shiny and shiny, full of red, and the perilla is fragrant. The soup made with a variety of spices penetrates the shrimp meat through the head and back. What is rare is that the shrimp yellow in the shrimp head is well retained, spicy and not fishy, soft and smooth; The taste of the open back will not cause the shrimp meat to be loose or tight, and the Q elasticity is firm and sweet after chewing for a long time. There is also a konjac that has absorbed a lot of soup under the crayfish, which is soft and refreshing, and a variety of fragrances linger on the lips and teeth.

As an old shop that has been in business for many years, Tianshui Pavilion has both traditional shrimp flavors and innovative products such as ginger sesame oil shrimp, which taste similar to Yueyang's ginger and spicy pie. Choose enough flavored ginger into the pot, stir-fry first to create a rich fragrance, and then add a lot of sesame oil and crayfish. After the shrimp is stir-fried, it needs to be simmered in a pressure cooker for a few minutes, and various seasonings such as ginger and hemp are thoroughly pressed into the shrimp meat. Suck a bite of shrimp tails, the ginger is slightly spicy and charming; It is very easy to peel off the shrimp shell, and the white and tender shrimp meat enters the mouth, which is sweet and tender, and full of flavor. If diners want to eat the best quality crayfish in the store, they have to try the best fried shrimp. Because the fried shrimp is in the form of a whole fried shrimp, the steps are relatively simple, and the form of the crayfish is more demanding. In order to better look good, the restaurant will use shrimp of the same grade to make it relatively large. The presentation of fried shrimp is much more exquisite, and the neatly arranged "red armor warriors" also reveal a little "golden halo". The shells of fried shrimp are crispier and easier to peel. Among them, the shrimp yellow is smooth, tender and sweet, and the shrimp meat remains Q elastic and firm, while there is no greasy trouble, and the whole is relatively refreshing. The flavor performance of the paired chili sauce, garlic sauce, mustard sauce and other flavors is average, and the advantages of the prawns are not fully displayed.

Today's Tianshui Pavilion does not have an advantage in store decoration, revealing a trace of the charm left by time. Fortunately, the restaurant as a whole is relatively tidy, and the main crayfish, Hunan cuisine and Cantonese snacks are all based on banquet standards, which is still a good place for business banquets. In recent years, due to the subway being built near the Tianshui Pavilion (Yuelu Main Store) restaurant, the surrounding road conditions are poor. It is difficult for newcomers to find its traces, but the restaurant is still standing, and the popularity of meal time is quite not weak, which shows the status of Tianshui Pavilion in the hearts of diners.