Founded in 1994, Laomeiyuan Prawn City is one of the earliest restaurants in Changsha to make shrimp flavors, and became famous very early. More than ten years ago, the old plum garden and the single prawn city next door were also called the "Bayi Bridge System" flavor shrimp by various media, and the fame was not far behind the "South Gate Department" flavor shrimp of the four Jiaoyu that was in full swing back then.

The restaurant does not have a fixed cooperation with farmers. The crayfish are sourced from the local seafood market. The specifications of the old plum garden shrimp are not paid attention to, and they are generally 4~8 money.

The restaurant's signature is Wong Kee Chicken Soup Shrimp, which is actually a small amount of chicken broth added to the traditional shrimp flavor. The spicy seems to stay in the shell of the shrimp, the shrimp meat is too salty, and there is basically no expected chicken soup flavor, which is a little disappointing. The heat of the braised lobster is not properly controlled, the shrimp meat is loose, and the flavor is shallow. The best performer was the relatively easy to make fried shrimp, which was fresh and sweet, but the dipping sauce was mediocre.

In 2014, Lao Meiyuan was inspected several times by the Changsha Food and Drug Administration due to health problems, and was issued a notice of suspension for rectification, and in 2015, it was again exposed to health problems by the Hunan public channel "Help the Girl Help You". Years of good reputation have basically disappeared. Si Xiaoyu also has frequent health problems, and now Changsha locals rarely go to Si Xiaoyu to taste crayfish. As for the single prawn city, the taste performance is really unsatisfactory, so I don't recommend it here.