Most people have heard of crayfish in Xuyi, Jiangsu, and Qianjiang, Hubei, but they don't know that Changsha flavor shrimp became famous earlier, so that almost all spicy crayfish in various places were born here. Compared with the more familiar Ma Xiao of non-local diners, the difference between the flavor of shrimp and it is that it adds more perilla seasoning to make it more distinctive. In summer, Changsha people's enthusiasm for crayfish is particularly high, and shrimp shells can be seen everywhere on the streets.

The crayfish that is popular in China does not have a long history, it is native to North America, introduced to Japan by the United States in the early 20th century, and then brought into China in the Japanese war of aggression against China. It was not until the 90s that crayfish appeared on the table of Chinese, and since then it has become a common snack in Chinese night snack stalls.

The flavor of Changsha shrimp is shiny and shiny, full of red, and the aroma of perilla is strong. The high-quality flavor of the shrimp will allow the soup made of various spices to penetrate the shrimp meat through the head and back. The shrimp yellow in these shrimp heads is well retained, spicy and not fishy, soft and smooth; Opening the back and incorporating the flavor will not cause the shrimp meat to be loose or tight, and the Q elastic is firm and sweet after chewing for a long time.

In addition, a variety of crayfish practices have also been derived locally, such as fried shrimp, braised shrimp, steamed shrimp, etc., each with its own flavor, although the regional characteristics are weaker than the taste of shrimp, but the texture and taste are not bad at all.

There are a large number of crayfish restaurants in Changsha, which can be referred to by diners who are interested in thisChangsha's best crayfish recommendation list。