Sifang Trade City can be described as a well-known supper holy place in Changsha. Every summer night, many locals gather here at the "Night Plaza". There are hundreds of tables lined up in the field, and people have a few drinks, eat supper, and chat as if the scorching heat has no effect. A gust of wind blows, and the aroma mixed with spicy, ginger, seafood, etc. spreads quickly, and it is so rich that it is memorable. Among these small restaurants, Taixiang Koufu is the most well-known, and it is loved by diners for its excellent crayfish taste.

In the selection of crayfish, Taixiang Koufu cooperates with Hubei farmers and delivers cold chain to the store every day. After the crayfish arrives at the store, it will go through pre-treatment procedures such as brushing, opening the back, and removing the shrimp line. Taixiang Koufu has little advantage in the size of shrimp, there are a total of 3 specifications, which are 456 yuan for making shrimp tails (actually 4, 5, 6 yuan, here is used in jargon, the same below), 789 yuan for the taste of shrimp and about 1 tael of fried shrimp.

Among the three crayfish dishes of Taixiangkoufu, the most popular is naturally the favorite taste of shrimp of Changsha people. Shrimp roe is a combination of the ovaries, liver, pancreas, etc., located in the head, although it is generally a less healthy food, but its unique taste is loved by many diners. Taixiang Koufu directly chooses the favorite practice of Changsha people - unloading the whole shrimp head, and the loss of shrimp yellow is like "the ruthlessness of the wind to the leaves". The crayfish that has passed through the open back to the shrimp line is still surprising in terms of meat firmness, tender and a little elastic. The aroma of fried garlic, fragrant shiso and spicy chili pepper is fully immersed in the shrimp meat, and the three "flavors" decrease in order, and the spiciness does not affect the other flavors of the shrimp. Fresh, sweet and fragrant, the store's seasoning skills are remarkable.

Fried shrimp is a slightly larger crayfish in the store, which is cooked in the form of a whole fried shrimp without additional seasoning, so the quality of the shrimp is particularly particular, and the staff will also select it. However, Taixiang Koufu still only uses a huge stainless steel basin to casually hold the slightly messy fried shrimp, which is inferior in appearance compared to other exquisite plating. Compared with the flavor shrimp, the fried shrimp in the restaurant has a fuller meat quality, which is refreshing and sweet. The dipping sauce is a garlic sauce with a slight sour taste, and it is very refreshing with fried shrimp. As for the shrimp tail, it is similar to the taste of shrimp, and the firmness of the shrimp meat is the lowest among the three, barely meeting the freshness performance requirements. It is similar to the rich aroma of shrimp, but the shrimp tail also has an obvious black bean flavor, which has the charm of braised prawns in oil. Diners are advised to order another serving of clear water noodles and soak them in the shrimp tail soup, as the noodles are full of elasticity and can make people's mouths full of fresh flavor.

In terms of environment, the "main battlefield" of Taixiangkoufu is the outdoor square with simple sheds, and it is very hot in summer. The whole square is also very noisy, and in addition to shouting to the waiters, diners and friends have to raise their voices when chatting. Although Taixiang Koufu has set up an indoor store at the back of the restaurant, the area is smaller, and diners are more likely to eat outside.