Pan Kee Shrimp Tail is one of the well-known long-established crayfish restaurants in Changsha. As early as 2006, the boss Uncle Pan rented a small store next to Yangtianhu Primary School and set up a small stall to take the first step of Pan Ji shrimp tail. Over the years, with a focus on taste, the restaurant has gained more and more fans. Today, Pan Kee has two stores in Changsha, and its shrimp tails have gradually become a taste in the memory of diners.
Although Poon Kee started with shrimp tails, in order to satisfy the increasingly picky diners, in addition to shrimp tails, restaurants have also begun to purchase prawns. However, Uncle Pan still has his own unique pursuit of crayfish: "The shrimp selected must be the shrimp from my hometown (Nanxian County, Yiyang City, Hunan Province)." Purchase, that is only looking for old suppliers who have been dealing with for many years, I am more assured. "The restaurant only operates a night market, so the crayfish that are delivered to the restaurant every day start to be washed in the afternoon. It is worth mentioning that Pan Kee adopts the mode of "brushing and rinsing", which is cycled at least three times to ensure that the dirt on the surface of the crayfish is eliminated.
The size of the crayfish used to make the shrimp tail is really not dominant, only 456 money. In order to make the soup taste more flavorful and the shrimp meat, Pan Kee deliberately chose the green shrimp variety. After washing, the shrimp are fried in hot oil to make the shrimp tails, and the shrimp shells become crispy. Then pour in the original soup and simmer and stir-fry over low heat, so that the shrimp meat can be thoroughly flavored. Due to the addition of a lot of aged vinegar during stir-frying, the fishy smell of shrimp meat is completely removed. Diners can easily bite through the shell of the shrimp, which is full and tender, and the rich soup of the shrimp meat is spicy but not oily, and the fragrance lasts for a long time.
In addition to the famous shrimp tails that have remained unchanged for many years, Pan Kee also has prawn dishes such as fried shrimp. The net weight of each shrimp reaches about 1 tael, and the crystal plump shrimp meat is very refreshing, and the shrimp yellow is rich and smooth. There are two kinds of dipping sauces, spicy sauce and garlic sauce, the latter has a strong garlic flavor and toppings such as chopped green onions and bell peppers. Secret braised shrimp is also Pan Kee's unique skill, dozens of spices are stir-fried over low heat, and then slowly boiled in the broth for several hours to obtain brine. Crayfish also need to be stir-fried many times in brine to become marinated shrimp. The shrimp meat is plump, and the soup is very abundant, but the shrimp meat lacks firmness.
The interior decoration of Pan Kee shrimp tail is average, but the overall decoration is relatively tidy. The boss is more cheerful and the staff is friendly, but the meal time may not be able to respond to the customer's needs in time.
