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Crayfish eateries still packed
By Ni Yinbin and Wu Shen |
May 20, 2009, Wednesday
|
Print Edition
Print Edition
ON Shouning Road in Luwan District, the restaurants that lined the road were packed with people eating crayfish at lunch time yesterday, despite the reports on the crayfish washing powder.
"I heard the news, but I don't worry too much since there are still many people coming here to eat crayfish," said one diner who ordered 1.5 kilograms at a restaurant on the road.
"It's lucky to find a seat this time. The restaurant is even busier in the evening. The whole street will be crowded with people waiting for seats," said a cook frying crayfish in front of the restaurant.
At the Changshou Noodle Restaurant, baskets of half-cooked crayfish are stacked beside the cook who was busy putting them in a boiler and getting them out to waiting customers.
A basket of almost 10 kilograms is served within 20 minutes. "We must wash and boil the crayfish in the early morning. It is too busy to do that when customers keep coming from 11 o'clock," the cook said
He denied using the washing powder: "We don't use that. It is poisonous. No one has had any problems after eating in our restaurant. Our crayfish are clean, and it is unnecessary to use the powder."
The restaurants in the street buy their crayfish from the wet market on Tongchuan Road. The crayfish there are from Hubei, Hunan, Anhui, and Jiangsu provinces and priced from 18 yuan (US$2.63) to 25 yuan per kilogram.
Xuyi, a small city in Jiangsu Province, is the best-known crayfish breeding center, selling more than 500 tons a year for about 15 million yuan, according to Xuyi's government Website.
"I heard the news, but I don't worry too much since there are still many people coming here to eat crayfish," said one diner who ordered 1.5 kilograms at a restaurant on the road.
"It's lucky to find a seat this time. The restaurant is even busier in the evening. The whole street will be crowded with people waiting for seats," said a cook frying crayfish in front of the restaurant.
At the Changshou Noodle Restaurant, baskets of half-cooked crayfish are stacked beside the cook who was busy putting them in a boiler and getting them out to waiting customers.
A basket of almost 10 kilograms is served within 20 minutes. "We must wash and boil the crayfish in the early morning. It is too busy to do that when customers keep coming from 11 o'clock," the cook said
He denied using the washing powder: "We don't use that. It is poisonous. No one has had any problems after eating in our restaurant. Our crayfish are clean, and it is unnecessary to use the powder."
The restaurants in the street buy their crayfish from the wet market on Tongchuan Road. The crayfish there are from Hubei, Hunan, Anhui, and Jiangsu provinces and priced from 18 yuan (US$2.63) to 25 yuan per kilogram.
Xuyi, a small city in Jiangsu Province, is the best-known crayfish breeding center, selling more than 500 tons a year for about 15 million yuan, according to Xuyi's government Website.
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