The 2018 World Cup in Russia is a carnival for football fans all over the world, and for China, the World Cup is just in the middle of the supper business node, and the crayfish, which is the "superstar" attribute of the food night club, has naturally grown explosively. Xi'an crayfish market has become more and more mature after the baptism of 2018, in addition to all kinds of crayfish food stalls, there are also boutique lobster restaurants like Tongfu lobster.
It should be reminded that crayfish belong to the crayfish family, while lobsters belong to the lobster family, and the presence or absence of large tongs is the most intuitive difference between the two. Perhaps due to the needs of business publicity, many restaurants refer to crayfish as lobster, and this list follows this statement.
Tongfu lobster does not have its own breeding base, but cooperates with farmers in Poyang Lake, and a batch of fresh crayfish is transported to the store through the cold chain every day, and it takes no more than 20 hours from the catch to the restaurant. The restaurant deliberately emphasizes the use of only red-shell female shrimp, in fact, the green shell red shell is just a different growth state of crayfish, the former is more sought after by diners because of the soft shell and full flesh, but also because of the soft shell in the long-distance transportation survival rate is not high, non-crayfish farming provinces will rarely see green shell shrimp. Tongfu's choice of red shell lobster is an industry standard operation and has no bright spots. Female shrimp has more shrimp yellow than male shrimp, which is more popular with diners. When the meal time is approaching, the kitchen will manually brush, cut the head, and remove the shrimp line, making the shrimp meat more flavorful and more convenient for diners to eat.
Many of our peers changed careers or closed down during the winter months, and the restaurant serves crayfish all year round, which alone is enough to be proud of the whole of Xi'an. Tongfu has two specifications of crayfish, which are more than 1 tael and 789 money (7~9 money, 1 money = 5 grams, unified jargon, the same below). It is rare that large-sized crayfish are not out of stock in winter, which also leads to many Xi'an crayfish lovers when they taste the delicious crayfish in winter, and the first thing that comes to mind is Tongfu lobster.
The restaurant has developed dozens of crayfish dishes, but only 8 of them have survived after screening. The most popular of these are chilled lobster and chilled lobster, both of which are marinated in wine for hours, but the latter has a very light flavor and is more similar to steaming, so it is recommended that diners choose chilled lobster. Tongfu Restaurant attaches more importance to the iced series, and the selection is more than 1 tael of crayfish boutiques. Unlike its peers, which only use Huadiao wine to pickle, Tongfu also adds a little Moutai wine. After the fragrant lobster is chilled at low temperature, the meat is full of Q bomb, the juice is full, the fragrance of Moutai and Huadiao wine is very refreshing, and the sweet aftertaste is long; The shrimp yellow almost overflows the shrimp head, and it is smooth and sweet when you suck it gently. Whether it is look, hygiene or taste, this fragrant lobster is a rare boutique, the only fly in the ointment is that the hardness of the shrimp shell is large, and it is not easy to peel off.
Compared to the chilled taste, the other crayfish dishes are relatively bland, but they are still worth trying. The restaurant uses 789 money crayfish, which is not dominant in size. These flavors of crayfish are seasoned with cooking oil, and interestingly, the restaurant advertises the use of hand-pressed rapeseed oil, which is not a particular advantage. First, manual pressing is not more advanced than machine pressing; Secondly, rapeseed oil is a commonly used edible oil in Xi'an, which is not special; Third, after people's special breeding, rapeseed oil on the market is basically a variety with low content of erucic acid and glucosinolate (both of which are harmful to the human body), and the traditional "green smell" is almost non-existent. However, diners who are not accustomed to rapeseed oil can still eat the faint "peculiar smell" of rapeseed oil, and the review of the dish is easy to deteriorate. Fortunately, the seasoning work in the kitchen is solid, and the crayfish finally presents a decent flavor. The combination of sauerkraut and crayfish is more special, the lighter sauerkraut flavor solves the greasy feeling in the diner's meal, and at the same time improves the sweetness of the shrimp meat. The hot lobster is full of hot and spicy flavor, which is more suitable for the appetite of spicy people than spicy lobster; The garlic processing in garlic lobster is coarse and the portion is small, resulting in a lackluster garlic taste of crayfish, so it is not recommended.
In addition to crayfish, ground pot eggplant is very popular. This dish is made of a combination of ground pot cake and braised eggplant in the middle, the cake has the sweetness of corn and sweet potato, and the eggplant in the middle is slightly sweet and tender, the combination of the two is very delicious, but it is easy to get greasy.
Tongfu lobster environment is one of the best crayfish restaurants in the whole of Xi'an, with a touch of European pastoral decoration style and less common greasy feeling, and just the right lighting arrangement makes it easy to relax and enjoy a good meal. The tables and chairs in the restaurant are spaced far apart, and Tongfu lobster is more suitable for friends to chat quietly than their noisy peers. The waiter has a good service attitude, and it is very neat to pour shrimp shells and withdraw dishes. There is no minimum service charge for private rooms, and they can be used as long as the number of people meets the requirements.
