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Time for crayfish to show their tastes to the world
By Staff Reporters |
June 27, 2009, Saturday
|
Print Edition
Print Edition
JINMANLOU Restaurant on Qibao Old Street of Minhang District has been recognized by Xuyu County government for its high-quality Xuyu crayfish. It was the only place authorized to hold the 9th Chinese Xuyu Crayfish Festival in Shanghai on June 17, signaling the coming of the Xuyu crayfish season.
All the crayfish are from Hongze Lake, east of Xuyu County in Jiangsu Province, and are carefully selected before being shipped to Shanghai. The crayfish are thoroughly cleaned after being soaked in water for two hours and carefully brushed.
Jinmanlou Restaurant has six different methods of cooking crayfish, such as boiling, dry-frying and braising. The boiling style is the most unique, and they call it "13-flavor boiling" where the crayfish is boiled together with more than 20 traditional Chinese herbs. The unique flavors gradually seep into the tender meat and the fresh soup. Enjoy the delicious crayfish with some beer -- it couldn't be better.
The specials at the Jinmanlou Restaurant are crayfish and Xuyu farmhouse food. The boss Yu Huayong produces local dishes with creativity. The restaurant creates its own special farmhouse dishes using little oil. It is fashionable to have tasty crayfish together with farmhouse dishes, which are full of nutrition. Here are recommendations from the Jinmanlou Restaurant:
"Locust Flower Omelets" -- Clean and fresh flowers are picked then fried with eggs. It is good for eyes and refreshing.
"Fish Balls in Sour Soup" -- they are made from chub by hand. The soup tastes delicious and sour and is good for the spleen and stomach.
"Crayfish Congee" -- Fleshy crayfish tails are cooked on a moderate heat. After two small bowls, you will feel satisfied. Besides, the restaurant specially makes a fine gift package of cooked crayfish.
You can visit the Qibao Old Street and look at the traditional buildings. If you want to enjoy the feeling of the south of China, walk over the Puhuitang Bridge. Finally, enjoy the traditional Xuyu crayfish.
All the crayfish are from Hongze Lake, east of Xuyu County in Jiangsu Province, and are carefully selected before being shipped to Shanghai. The crayfish are thoroughly cleaned after being soaked in water for two hours and carefully brushed.
Jinmanlou Restaurant has six different methods of cooking crayfish, such as boiling, dry-frying and braising. The boiling style is the most unique, and they call it "13-flavor boiling" where the crayfish is boiled together with more than 20 traditional Chinese herbs. The unique flavors gradually seep into the tender meat and the fresh soup. Enjoy the delicious crayfish with some beer -- it couldn't be better.
The specials at the Jinmanlou Restaurant are crayfish and Xuyu farmhouse food. The boss Yu Huayong produces local dishes with creativity. The restaurant creates its own special farmhouse dishes using little oil. It is fashionable to have tasty crayfish together with farmhouse dishes, which are full of nutrition. Here are recommendations from the Jinmanlou Restaurant:
"Locust Flower Omelets" -- Clean and fresh flowers are picked then fried with eggs. It is good for eyes and refreshing.
"Fish Balls in Sour Soup" -- they are made from chub by hand. The soup tastes delicious and sour and is good for the spleen and stomach.
"Crayfish Congee" -- Fleshy crayfish tails are cooked on a moderate heat. After two small bowls, you will feel satisfied. Besides, the restaurant specially makes a fine gift package of cooked crayfish.
You can visit the Qibao Old Street and look at the traditional buildings. If you want to enjoy the feeling of the south of China, walk over the Puhuitang Bridge. Finally, enjoy the traditional Xuyu crayfish.
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