Xu Ke can be described as the pioneer representative of the shrimp tail faction in Yueyang, Changsha. As early as the 90s, the boss Xu Shaohua began to engage in the crayfish catering industry, mainly promoting shrimp tails, from Yueyang to the whole country, and finally took root in Changsha in 2007. At that time, it was still the era when the four flavored shrimp dominated Changsha, and the fried shrimp could only barely resist. Lao Xu began to make a name for himself in Changsha with a Yueyang shrimp tail, and it was not until 2012 that Yueyang shrimp tail caught fire in Changsha, and Xu Ke and Pan Ji shrimp tail became well-known brands in the industry.
People in the crayfish industry rarely choose the source around Changsha, because the quality is generally not as good as that of the Dongting Lake production area, which is a little farther away. Xu Pike has insisted on purchasing goods from the Dongting Lake production area for many years. The crayfish are fished from the lake at around 8 a.m. and transferred directly to the foam box containing the ice cubes, which are delivered to the store at 11 a.m. After arriving at the store, the crayfish will face preliminary processing, such as the crayfish used to make the flavor shrimp will be directly plucked, and then the shrimp line, open the back, and brush.
The gold medal shrimp tail is naturally the treasure of Xu Keke's town store. Although Lao Xu is no longer in charge of the spoon now, the chef is also Yueyang's "old mouth" (Changsha dialect, referring to people who are very familiar with a certain trade), and the Yueyang shrimp tail is fried perfectly. The whole gold medal shrimp tail has a simple appearance, and the rich soup is soaked in the shrimp meat. I have to say that the gold medal shrimp tail is not a common Changsha flavor shrimp flavor, there is no "too strong" salty and spicy, and the seasoning of the shrimp meat gets along well. Although the head is removed and the shrimp line is removed, the degree of Q bomb of the shrimp meat is relatively high, which is surprising.
Even if it is fried shrimp, Xu Pian Ke only provides 789 money specifications, which is undoubtedly "shabby" compared to industry peers. The advantage is that the difficulty of peeling the fried green shrimp is low, and the shrimp meat is full and sweet. The dipping sauce prepared in the store has a faint aroma, and there are not many memory points. In contrast, the taste of shrimp is better, and the perilla is rich in flavor, with spicy and garlic aromas shuttling through. The store deliberately chose potato flour as the base, which is strong and delicious under the background of the soup, and the experience is novel.
In recent years, Xu Ke has been renovated to create a kind of "chivalrous style", and the effect is much better than that of a shrimp shop. The waiters in the restaurant have a good attitude, and the meal time can also take care of the needs of most diners.
