I don't know if you have heard such a sentence: the species that can flood in China are basically not delicious.
Crayfish, formerly known as Protocrayfish, were first flooded in large part because of suspicion and so-called conspiracy theories.
Some people say that the crayfish were brought to China by the Japanese to dispose of waste, and these crayfish are not clean and will be poisoned after eating. Therefore, people see one lost one, and people dare not eat it, nor do they dare to let domestic animals eat it. At first, no one cared about the disaster, thinking it was just an ordinary introduction of species.
Who would have thought that this thing is particularly suitable for China's water and soil climate, drilling holes everywhere and causing dikes to burst. People are also not illegal with this kind of thing, smoky fire, spray disinfectant, but it is all a palliative but not a cure.
In fact, crayfish had followed merchant ships to Nanjing as early as the Opium War. It's just that people see crayfish eating garbage on the edge of the gutter, which is why there is a rumor that "the Japanese brought crayfish over to dispose of garbage".
Until the 80s, some farmers in Qianjiang, Hubei Province, spontaneously collected crayfish on the edge of the field, set up a fire and ate them, and the fragrance instantly spread throughout the street. Then it spread to Wuhan and Nanjing, and finally became the feast of crayfish that we know today.
In 2017, Hubei even approved some crayfish cooking and breeding majors in colleges and universities, aiming to cultivate technical talents in the crayfish industry.
Jingong spicy crayfish seasoning came into being, it adopts the method of collecting the fishermen boiling shrimp on the Sichuan and Yujiang rivers of Jingong Chuan Pai Company, and carefully stir-fried and fried with Pixian beans, peppers, peppercorns, spices, etc., the color is bright red, spicy and delicious, and the taste is delicious, which leaves a deep impression.
The characteristics of Jingong spicy crayfish seasoning are that it can not only cook crayfish, but also make Sichuan cuisine such as spicy crab, spicy field snail, spicy frog, and spicy loach. One bag of seasoning is enough to cook 3 pounds of shrimp, with enough ingredients, good color, spicy comfort, and numbness. Just mix the crayfish and the seasoning together when cooking, and it is very convenient to come to a boil.
The taste of the Golden Palace crayfish seasoning is delicious, allowing you to enjoy authentic Sichuan cuisine at home. It makes it easy to make mouth-watering crayfish with a rich flavor, spicy taste. It can be used not only to cook crayfish, but also for other dishes, turning the family table into a showcase for gourmet cuisine.