Tang Kee King Prawn is probably the least well-known restaurant on this list. Tang Ji Shrimp King, located in Wangjiachong Alley, is difficult to find without repeat customers to lead the way. The shop is small enough to fit a kitchen, and diners have to sit at a few tables on the side of the road. The boss's operating hours are also set to be "capricious", and he only operates the summer and autumn night market (17:00~2:00). When night falls, the quiet alleys begin to come alive, and the lively scene of drinking and chatting continues until the early hours of the morning, as it has been for more than a decade.

As the "king of shrimp", the boss of Tang Ji has high requirements for the size and quality of shrimp. The boss once personally went to the crayfish breeding area of Dongting Lake to investigate, and finally agreed with a local crayfish farmer to only use more than 1 tael of crayfish. Every afternoon, a batch of fresh crayfish arrives at the store. Diners can see the staff at the door scrubbing the crayfish all night long. This is because Tang Kee is a made-to-order model - diners place orders, the clerk scrubs, unloads, opens the back, and removes the line, and the kitchen stir-fries in one go. Even if it is very busy, the clerk has never been lazy in scrubbing, and the crayfish bottom plate is clean and bright.

In terms of menu settings, Tang Ji is also very "unparticular": without a menu, diners can just order when they see the ingredients in the store. It may be that the owner is "lazy", or it may be because there are not many dishes to choose from. Generally, diners who come to Tang Kee come to admire the name of the shrimp, and other dishes have become supporting roles, which has little impact. For more than ten years, Tang Ji has insisted on only making flavored shrimp, and has not tried methods such as garlic and oil stewing.

The crayfish in the restaurant is only large (in fact, it is basically 1.2 taels), even if the whole shrimp head has been removed, it still gives new diners a considerable "visual impact". Diners can choose small, medium and large portions, with prices ranging from about 100, 200 and 300 yuan respectively, and the price of each crayfish is about 10 yuan. For diners, the "Fly House" level Tang Kee King Shrimp is undoubtedly priced higher, but the quality of its shrimp meat is also worth the price. Generally speaking, open-backed crayfish will face the risk of loose shrimp meat, like Tang Kee follows the traditional practice of unloading shrimp heads, which is more likely to be loose. However, the Tang Ji flavor shrimp is tender and elastic, and the juice is full and full. The boss sprinkled a large handful of coriander into the pot (Tang Ji used a large pot to put shrimp), the refreshing coriander flavor and the rich spicy, fragrant perilla are harmonious, and a variety of fragrances are intertwined with the shrimp meat in the mouth, and it is not greasy to eat more, which is very satisfying. There are a lot of konjac chips in the soup, which are smooth and delicious after absorbing the spice flavor, and do not lose the refreshing original taste. Judging only from the taste of shrimp, the performance of Tang Ji Shrimp King is slightly better than Tianshui Pavilion.

In addition to crayfish, Tang Kee's flavor of snail and shiso pumpkin is also well received. The snail cleaning is in place, and the seasoning is also sufficient, which is very delicious. Suck out the snail meat in one bite, delicious Q bomb, and the fragrance is attractive; The perilla mixed pumpkin has a strong aroma, and the taste is refreshing with a hint of sweetness, which is somewhat unexpected.

It is precisely because of Tang Kee's roadside table setting business model that the noise of its hot business naturally affects the night rest of residents in the surrounding communities, and is often complained about. Today, Tang Kee Shrimp King has opened a Shuguang branch not far away, and the store environment is better, and diners can also enjoy delicious crayfish indoors with air conditioning. The attitude of the waiters is average, and the diners in need basically rely on "roaring". Diners are advised not to have too high expectations for the service, but to hope for the Tang Kee flavor shrimp to "vigorously produce miracles".