Daddy Amy is a well-known crayfish chain brand in Xi'an, and the store environment of each branch is not eye-catching, but it is really a holy place in the hearts of crayfish lovers.
Like Haoxiang lobster, Amy's father also has an exclusive crayfish breeding base in Hebei, and a batch of crayfish is delivered to the store fresh every day. After ordering, diners can even see the prefabricated operation of lobster in the back kitchen. The restaurant only starts to scrub, cut the head, open the back, remove the shrimp line and other steps after the diners order, and the crayfish is still in an extremely fresh state until it is put into the pot. The crayfish in the store is only 789 yuan a specification, which is not big. If you want to eat prawns, you can consider the Australian freshwater crayfish that the restaurant has from time to time, all of which are more than 2 taels. It is worth mentioning that the scientific name of Australian freshwater crayfish is red crayfish, and the common crayfish is crayfish, which belong to different species, the former is generally larger than the latter, so the shrimp tail meat is more and fuller.
Unlike the crayfish restaurants on the market, which offer various flavors, Amy's father is famous in Xi'an with only two flavors: spicy and garlic. The spicy crayfish has as many as 28 spices, and Daddy Amy also adds a lot of beer with a difference, and the wine has a rich and attractive aroma, which is a perfect match for the spicy. The restaurant named the spicy flavor Amy's Papa Crayfish, which shows confidence. Generally, the spiciness of crayfish is distinguished by the amount of chili peppers, and Amy's father chooses Shizhu red, Chaotian pepper, and devil pepper corresponding to micro, medium, and extra spicy respectively, which can definitely meet the "firepower" needs of diners. Because the crayfish has been cut head, opened back, and removed from the shrimp line, it is very flavorful, but the fly in the ointment is that the shrimp meat is not enough Q bomb, and it is not as good as Lexuan to deal with the old way. Garlic crayfish is also a heavy dish, sweet and delicious, and the shrimp meat is not full enough, but it performs better than the spicy taste. Spicy crayfish can choose to add cucumber, green bamboo shoots, and tofu skin as a base dish to continue to enjoy the joy brought by spicy.
In addition to spicy and garlic flavors, Australian freshwater crayfish are also steamed. Because it is difficult for the ordinary size crayfish in the store to meet the requirements of the steaming method, it is not surprising that the restaurant only uses Australian freshwater crayfish for steaming. It may be that the unit price is slightly higher, the restaurant is more attentive, and the spicy and garlic flavor performance of Australian freshwater crayfish is not enough to Q bomb, which is more recommended. The steaming method reflects the full and fragrant shrimp meat characteristics of Australian freshwater crayfish more prominently.
The decoration style of Amy's Papa stores varies greatly, but it basically belongs to the level of the upgraded version of the food stalls. The waiters are more enthusiastic, have better eyesight, and are more neat in withdrawing dishes. If you want to experience the ultimate spicy crayfish feast in Xi'an, Daddy Amy should be able to meet the demand.
