For Changsha people, the first impression of the old Changsha shrimp restaurant is Wenheyou, which was established in 2011. Thanks to its strong marketing campaign, Wen Heyou has become increasingly well-known in China, but it is more well-known as "Old Changsha Shrimp Restaurant". Many Changsha-style shrimp restaurants that are struggling in other places choose to use the "Old Changsha Shrimp Restaurant" to flaunt their own characteristics. Founded in 2015, Lexuan Lao Changsha Shrimp Restaurant is undoubtedly one with outstanding comprehensive performance.

As a restaurant with Changsha characteristics, Lexuan pursues to bring diners an authentic experience. Not only are the crayfish purchased in Hunan Province, but many seasonings are also produced in Hunan. The restaurant adheres to the method of manual brushing, and basically achieves a clean cheek and belly. Fried shrimp and steamed shrimp are both cooked whole, and other categories will be cut into the shrimp head and pumped shrimp line in order to make it more flavorful. There are two types of crayfish that diners can choose from, namely the signature crayfish for 789 yuan and the boutique crayfish for 1~1.5 taels.

Since it is the "Old Changsha Shrimp Restaurant", its Changsha signature specialty - Changsha style shrimp naturally has to be tried. For many diners, Changsha shrimp and spicy crayfish are both spicy flavors, and there is no difference. Generally speaking, Changsha shrimp can also be called spicy crayfish, but the two have a different seasoning, that is, perilla. In the eyes of Changsha gourmets, crayfish with perilla is "the taste of the country" in Changsha dialect. Crayfish with the shrimp head cut off and the shrimp line smoked can be seasoned to better immerse the shrimp meat, but at the same time, it is easy to bring the problem of loose shrimp meat. From this, it can be seen that Lexuan is extraordinary, the heat and cooking of the crayfish are just right, the shrimp meat not only tastes, but also maintains the texture of the crystal Q bomb, spicy and salty and fresh. Many diners will order another hand-pulled noodles to eat with this flavor of shrimp sauce, which shows that it is a good product.

If you like spicy but not too spicy diners, you can enjoy the secret crayfish, which is much less spicy, but only the 789 yuan signature specification is available. For diners who don't know how to eat spicy food at all, don't miss the high-quality fried shrimp and steamed shrimp, both of which are cooked in their original form to ensure that the smooth and tender shrimp will not be lost. Fried shrimp is fried at high temperature, but it is not greasy, the shell is crispy, very easy to peel, the meat is elastic, and the fragrance is more obvious than that of steamed shrimp. However, the dipping sauce that comes with Lexuan is garlic vinegar, which has a peculiar combination with the shrimp flavor and is not recognized by diners. The taste of steamed shrimp is similar to that of fried shrimp, but the shell is slightly hard and has a slight fishy smell. Restaurants may have spotted this too, with a ginger-flavored dipping sauce that is spicy enough to mask the fishy smell. Diners who are not used to eating can ask the waiter for a regular wasabi soy sauce.

The decoration style of each store in Lexuan Lao Changsha Shrimp House is not the same, if you want to experience the old Changsha style in the 80s of the last century, you can go to the high-tech store; If you like to dine in a modern and fresh style environment, you can consider Chang'an Guose Tianxiang Store and Nanguangji Street Store; For diners who have high requirements for the stability of crayfish production, it is recommended to go to the somewhat old cypress forest restaurant.