In China, summer is the season to savor crayfish. In Jiangsu, when speaking of crayfish, the first thing that comes to mind is Xuyi crayfish, and in China "Xuyi Crayfish" is also famous as a national geographical indication.
Xuyi is the famous "Crayfish Capital" in China, and is known as the birthplace and innovation place of China's crayfish industry. The excellent natural resources endow the Xuyi crayfish with the natural quality of being "white, nutrient-rich and beautiful". "White" means clean and white. The crayfish live in Xuyi’s clean waters with plenty of water plants. Therefore, the crayfish are clean outside with white gills and white meat. "Nutrient-rich" means rich in nutrition. "Xuyi crayfish has more meat and roe, and the proportion of protein can reach 20%. It is also rich in many kinds of nutrients beneficial to the human body. "Beautiful” means a good body shape. The growth cycle of Xuyi crayfish is about one month longer than that of crayfish from other regions, which makes the crayfish bigger, the meat fuller and more al dente.
There are many ways to cook Xuyi crayfish, garlicky, spicy, chilled, peppery, salty, and fried with sauce, etc ... but many people’s best love is the classic crayfish with 13 spices. Crayfish is usually served in a basin. The spicy and fresh taste of the al dente crayfish meat is irresistible and people can't help but gorge on it and then enjoy a long aftertaste after the feast.
