Crayfish Delicacies
Piquant Chicken, Sichuan Style
Steamed Pork with Fermented Bean Curd, Suzhou Style
Rice Noodles |
The period between May and October every year is the best consuming season for crayfish. The crayfish, with the scientific name "crustaceans", and also known as "freshwater crayfish", was introduced into China from Japan. The species is now widely distributed in all provinces and cities in the middle and lower reaches of the Yangtze River, especially in Xuyi that is best known for crayfish. As to the cooking ways of crayfish, there are countless methods to everyone's taste. |
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Photo Gallery
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Crayfish with 13 Spices -
Marinated Crayfish Eaten with Hands -
Full-Flavor Crayfish Balls -
Crayfish Balls with Hot Pepper and Chinese Prickly Ash -
Dry-Fried Crayfish -
Roasted Crayfish with Scallion Flavor -
Curry-Flavor Crayfish -
Crayfish with Drifting Aroma -
Crayfish with Wild Pepper -
Crayfish Soup with Glass Noodles -
Stewed Crayfish -
Crayfish Fried with Glutinous Rice Cake -
Crayfish Pickled with Wine -
Iced Crayfish
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