益松龙虾(桓裕广场店)

🌈Summer is coming quietly, and it is another season to eat crayfish or go to eat crayfish! As a foodie, I drove 5 hours overnight to the crayfish capital for food. 🚗There were no pedestrians on the road at midnight, only a small car was speeding... 🦞Speaking of the crayfish capital, everyone will think of Xuyi, the most famous in the country. However, in fact, Jinhu County, which belongs to Huai'an City like Xuyi County, is surrounded by Baima Lake, Baoying Lake, and Gaoyou Lake. It has a perfect breeding environment, so the quality of crayfish produced is also quite good. 🍽This time I came to the food stalls in Jinhu that have been open for many years. It is full of the atmosphere of the city. I heard from the boss that there are hundreds of people here at night, blowing the night breeze, bare-chested, blowing beer, and eating lobsters. 👍The boss is quite confident about his own crayfish. He showed me a large basket of fresh crayfish and said that in order to keep the crayfish fresh, he also set up a special refrigerator, which shows his professionalism. ✨Garlic crayfish✨ ✅Garlic flavor is a specialty of Jinhu, just like thirteen spices is a specialty of Xuyi. But this place is more suitable for many people to go, and each flavor is 5 jin. ✅Here is a big soup pot, which looks a bit old. Onions, ginger and garlic are added to the soup to remove the fishy smell and enhance the flavor. Then the crayfish is poured into the pot, cooked with high heat, and then the seasoning is soaked in the shrimp with low heat. ✅The slightly yellow garlic paste on the table wraps each crayfish. Although the lobster is not big, the shrimp body is ruddy and the abdomen is white. The boss said that you should eat from the bottom first, so that the sauce is rich. In addition, there is a trick to eating crayfish here. First, hold the lobster's hand and suck the sauce on the lobster's skin, then use your fingers to lift the red cover and peel off the shrimp head. The fresh aroma of garlic paste and shrimp roe and shrimp meat will roll into the tip of your tongue. If you have a strong taste, you can dip some garlic paste soup, which seems to have a garlic paste golden soup. ✨Thirteen spices crayfish✨ The thirteen spices here do not add too many spices. The overall taste is not medicinal, not spicy but slightly salty. In addition, there are no side dishes in the crayfish here. ✨Dry-fried crayfish✨ The crayfish will be fried three times in the oil pan. The boss said that if the heat is not enough, the crayfish meat will not be tasty. If the heat is too much, the shrimp meat will be old and scattered. After frying, the crayfish will be placed in the seasoning for stir-frying. The crayfish on the table is wrapped with peppercorns, etc. The outer shell is really full of crispy and fragrant characteristics. The lobster is also tasty and has a spicy taste. On the contrary, I like this method more. 🍽Other cold dishes depend on personal preference, which is relatively ordinary. 💁Service: The food stall style is basically self-service. What you eat is the taste and atmosphere. Here is the true portrayal of Jinhu at night. 👉Store name: Yisong Lobster 📍Address: No. 18-3, Changle Road, Jinhu County

🌈Summer is coming quietly, and it is another season to eat crayfish or go to eat crayfish! As a foodie, I drove 5 hours overnight to the crayfish capital for eating. 🦞This time I came to a local food stall in Jinhu that has been open for many years. It is full of the atmosphere of the city. I heard from the boss that there are hundreds of people here at night, blowing the night wind, bare-chested, blowing beer, and eating crayfish. ✨Garlic crayfish✨ The garlic flavor is a specialty of Jinhu, just like the thirteen spices are a specialty of Xuyi. However, this place is more suitable for many people to go, and each flavor is 5 jin. The slightly yellow garlic paste on the table wraps each crayfish. Although the crayfish is not big, the shrimp body is ruddy and the abdomen is white. ✨Thirteen spices crayfish✨ The thirteen spices here do not add too many spices, and the overall taste is not medicinal. In addition, there are no side dishes in the crayfish here. ✨Dry-fried crayfish✨ The crayfish served is wrapped in peppercorns, and the outer shell is really crispy and fragrant. The lobster is also well-flavored and has a spicy taste. I love this method even more.

🌊 Jinhu: A Lake of Clear Waters Hidden with Stories of Fresh Flavor Standing at Huanyu Square on the shores of Jinhu, the aroma isn't the lake breeze, but the rich aroma of garlic and thirteen spices. This is a culinary landmark of Jinhu, the "Lobster Capital of China," and a living epitome of the millennium-old water town's history. As early as the Song Dynasty, this area was a crucial junction on the Grand Canal, with canal vessels crisscrossing the area. During the Ming and Qing dynasties, it became a hub for salt merchants, and the flourishing water transport gave rise to a unique wharf culinary culture. 🦞 The Secret of Yisong Lobster Twenty kilometers west of Jinhu, along the shores of Baima Lake, lie prime waters for lobster farming. Here, the waters are clear, the grasses lush, and the crayfish boast thin, crisp green shells and exceptionally sweet, tender flesh. The Yisong lobster master chef explains their adherence to traditional farming methods: casting nets early in the morning and harvesting at noon, precisely to preserve the prawns' plump, tender flesh. It's said that local culinary techniques date back to the Qing Dynasty, when salt workers discovered that stir-frying shrimp and crab with wild garlic from the lake was particularly appetizing. This down-to-earth cooking method later evolved into the nationally popular Thirteen-Spice Lobster. 🍴 Must-Try Menu Secrets 1️⃣ Iced Drunken Lobster: Marinated in ten-year-old Huadiao liquor, it alludes to Jinhu's ancient tradition of numerous wine shops. 2️⃣ Garlic Lobster: Stir-frying minced garlic until golden brown is said to have been invented by Ming Dynasty salt merchants to remove dampness. 3️⃣ Clear Water Lobster: Using only scallions and ginger for flavor, this dish is the perfect test of the shrimp's quality, reminiscent of the ancient practice of steaming fresh lake seafood. Sitting outside at Huanyu Square, I gazed upon the shimmering Jinhu Lake, a plate of tantalizingly crimson lobster. I suddenly understood why the locals always say, "We don't eat lobster, we eat the river and lake spirit passed down from our ancestors." The delicacies nurtured by this local land and water are a living reflection of the lake's vibrant history. #JinhuFood #Crayfish #Water Village Travel #HolidayDestinations #JiangsuTravel