Founded in 2016, the Hometown Shiguang Changsha Shrimp Restaurant is located next to the Dekeqin 24-hour bookstore. At the beginning of the establishment of the restaurant, it was presented to the public with "literary and artistic style", in addition to the name of the store is quite emotional, the interior environment of the store is antique, and the temperament of the bookstore is reciprocal. At the beginning of the opening, the performance of the hometown was not ideal. The following year, Tang Guangqian, who had been a chef for many years, took over the position of R&D director and store manager of the restaurant, and the dishes and services were subsequently raised to a higher level, and the restaurant's reputation gradually spread.

In terms of official publicity, the literary and artistic atmosphere of the hometown is also strong enough: "The crayfish in the hometown are innocent, and the selected clear water shrimp raised in the water of Qingshan Lake are like Qinglian that is not stained by silt." "In fact, the crayfish picked up in the hometown is Hubei farmed shrimp, as long as the farmers scientifically breed crayfish, coupled with stable environmental conditions, the crayfish meat quality gap is not large, will not be magical like "Qinglian". The shrimp are delivered once a day, and when they arrive at the store, they go through the process of brushing. Soak the crayfish in water mixed with salt and vinegar for more than ten minutes, forcing the lobster to spit out the dirt on the gills, and then the cleaning is easier and the cleanliness is higher.

I have to say that picking up light and ordering food in my hometown is also an interesting experience. There is no menu in the restaurant, so diners need to go to the menu area near the front desk to choose their own dishes. Although there is only a display of the raw materials of the dishes on the table, there are bamboo skewers indicating the recipe of the dishes next to them, and diners can take the bamboo skewers and explain them to the staff. The experience is novel, but it also brings some problems, one is that diners can't just look at the raw materials and can't intuitively understand the dishes they order, and secondly, there are too many diners at meal time, and ordering is a little troublesome. Among them, the good and the bad, depending on the wisdom.

The signature dish of the hometown is the braised shrimp in oil. The restaurant uses 789 money size crayfish, remove the head and back in advance, and simmer it until the soup is full of flavor. The crayfish on the table is bright red and beautiful, and the shrimp meat is very flavorful, spicy and salty. It is also pleasantly surprised in terms of the delicacy of the meat, and it brings tenderness and enjoyment after springing the teeth. The overall performance is comparable to that of braised shrimp in a large pot with shrimp shops.

The first product of steamed shrimp is worthy of its title of "one product", and the restaurant uses 1~1.2 taels of large green shrimp. Compared with red shrimp, green shrimp shells are thin and tender, and there is almost no fishy smell. Take a bite of shrimp meat, and the plump and refreshing taste is about to come out. The performance of the dipping sauce prepared by the restaurant is average, and the aroma is not layered enough. The Changsha-flavored shrimp in the store uses the classic cooking technique, removing the whole shrimp head, accompanied by secret spices, and stir-frying the shrimp to a compelling aroma and spicy ironing. It's a pity that the shrimp meat is a little loose.

The per capita consumption of the hometown is not high, but whether it is the exquisite restaurant layout, good food performance or courteous staff, diners can get an experience far beyond the price point. If you need an affordable banquet, it will be a good choice.