"Braised Prawns" cooked by Wang Guangyun, the founder of Wang Beard Restaurant, himself. Photo by Zhuzhou Daily reporter Yu Qiangnian
Zhuzhou Daily reporter Li Zhiguo Yu Qiangnian Li Jun Trainee reporter Qian Hui
The temperature is slowly rising, and the night snack scene is becoming more and more lively.
Crayfish is an indispensable delicacy on the late-night snack menu of Zhuzhou people. In the various photos of eating crayfish posted in WeChat Moments, several signature restaurants such as Huifenglou, Wang Beard, and Jiuzi Spicy Crab appear frequently.
In the eyes of foodies, these stores are the banners of crayfish in Zhuzhou’s late-night snack scene.
Huifenglou
"Steam-headed shrimp", how can it be so popular?
In the center of the dining table, the gas stove was spitting out flames, the water in the steamer was boiling, and under the glass pot lid, plump lobsters were jumping around and showing their teeth. White steam quickly enveloped the shrimp body, and the air flow pushed against the lid of the pot, making a hissing sound. Eight minutes later, the boss Cui Xiang opened the pot lid.
This is the new product "Steam Head-fried Shrimp" just launched by Huifenglou.
"This is my first time trying this method. It's very fresh, tender and smooth." Two beauties from the Zhangjiajie Self-Driving Tour Association tasted the shrimp meat and were full of praise.
"Many customers are worried that the lobsters are not fresh. Our 'steam-exploded shrimps' are designed to allow customers to see live shrimps served on the table. We put cooking wine, ginger and garlic in the steamer, and of course my own research Ingredients, steam evaporates to emit a special aroma, which can remove the fishy smell of shrimps and maintain the freshness of lobsters to the maximum extent, which is especially suitable for customers who don’t like spicy food,” Cui Xiang explained.
At six o'clock in the afternoon, there were more customers, and all 11 private rooms were full. "The current business has only recovered to about 50% to 60% of the original level." Cui Xiang said, "Most of our customers are repeat customers."
Every lobster dish and every late-night snack here is researched by the boss Cui Xiang himself. The taste is naturally different. In his words, the way he prepares a piece of tiger skin chicken feet is completely different from others, and the taste is absolutely special.
Hui Feng Lou’s signature lobster is “dry fried shrimp”, which has a history of 20 years. "When stir-frying in oil, we add our secret spices to prevent the loss of nutrients in the shrimp to the maximum extent. The shrimp is fresh, spicy and fragrant, and the order rate is very high. At most, we sold thousands of catties a day." Cui Xiang said that back then, " When "Dry-fried Shrimp" became popular, many late-night snack bars in surrounding cities came to him to learn his skills. Some foreigners thought it was good after eating it, so they came to the store to package it and send it to their family members abroad to taste.
Cui Xiang is from Ningxiang. He came to Zhuzhou to start a business at the age of 18. He worked in sales, worked as a supper shop, opened a restaurant, and also traveled to other cities. By chance, he learned how to cook Chaozhou cuisine from a Chaoshan native, then returned to Zhuzhou and opened Huifeng Restaurant. "Catering is culture, and it's ethical and particular. I was inspired by how to match ingredients and how to use them," Cui Xiang said.
Huifenglou has been established for 21 years. It has won word-of-mouth and repeat customers not only by taste, but also by ingredients that reassure customers.
Huifenglou’s lobsters are purchased from Changde, Hubei and other places. They are large in size and of good quality. Through cold chain transportation, the shrimps are kept fresh and the cost is naturally high. "Some late-night snack shop owners also wanted to buy lobsters like us based on our delivery orders, but they found that the cost was too high and they couldn't do it," Cui Xiang said.
Every one of our lobsters is cleaned with both hands by our employees, never using detergent. "Everyone has different tastes. Our shrimp may not suit your taste, but it will definitely make you feel at ease." Cui Xiang said confidently.
Wang Beard:
" Konjac Shrimp Balls", you can eat them in any soup
The cooked braised shrimps are red, shiny and deep in color. Breaking open the hard and crisp shrimp shells, you can see the full shrimp paste. The shrimp paste is plump and the shrimp meat is translucent and plump.
On the evening of April 21st, Hejia Tu Renmin Road Wang Huzi. Xiaoxuan, a girl born in the 1990s, and her two best friends ordered a pot of braised shrimps in oil and a pot of garlic shrimps, each weighing 3 pounds. The three of them eat in slightly different ways. Some eat with plastic gloves, some roll up their sleeves and eat with bare hands, and some use chopsticks. Wang Guangyun, the founder of Wang Huzi, who was standing aside, came up to give some advice, “There are certain things to pay attention to when eating shrimp. You have to peel them with your hands. Generally, you don’t eat the heads.
At another table, 7 people sat around and ordered about 20 kilograms of shrimp. Xiaomeng, an old fan, ordered a pot of "Konjak Shrimp Balls", ate the shrimps and added noodles in the soup. Wang Guangyun introduced, "Konjak Shrimp Balls" "Shrimp balls" are made by pinching off the heads, removing the shrimp threads, and then frying them in large oil. After the shrimp tails turn red and curled, they add stock, various spices and konjac and stew them. They are clean and the soup is edible.
1999, Crayfish It emerged in the Zhuzhou night snack market, and by 2003, crayfish became the protagonist in the Zhuzhou night snack market. “At that time, we mainly ate flavored shrimp . " Wang Guangyun's son Wang Weiming recalled that when business was at its best, customers would line up from the lobby to the kitchen. "The guests took the initiative to pass the dishes on, and I didn't need to pass them on. "
There are more and more late-night snack shops that serve crayfish, and Wang Huzi is constantly innovating. Wang Weiming made a special trip to Qianjiang, Hubei, and worked "undercover" in a late-night snack shop for three months to learn how to make braised prawns. Nowadays, in addition to taste, Shrimp, the store has also launched new products such as braised prawns in oil, garlic prawns, scallops shrimp paste fried noodles and other new products. The scallops and shrimp paste fried noodles are an "exclusive dish". The ingredients include scallops, shrimps, homemade sauces, etc., and noodles. It has a chewy texture, a rich aroma, and is soft but not rotten, so it is favored by customers.
In order to adapt to the new trend, Wang Guangyun gave full control of the business to his son and continued to expand the market with the help of the Internet. "No matter how the form changes, the essence is still food. the quality of. One is that being a shrimp means being a human being, and the other is that you have to do it yourself. "Wang Guangyun muttered to his son.
Jiuzi Spicy Crab:
Shrimp and crab Regardless of family, both of them happened to be
Taking a taxi to Jiuzi Spicy Crab, the old taxi driver might ask: "Which store should we go to? "The flagship store of is near the stadium in Hexi, just opposite the taxi gas station. The drivers see each other every day and are very familiar with each other. The old store in Hejiatu, Hedong has been open for more than 10 years and is very popular. Therefore, the drivers I have this question.
html At 6 pm on April 22, the reporter went to the flagship store of Hexi Stadium. Although spicy crab is the signature, "shrimp and crab are not separated", and the boss Leng Lianbao confidently chose to serve lobster first.Three plates of lobsters were served. The dry-fried shrimps and flavored shrimps had bright red shells and green leeks. The garlic shrimps were quite large and had a tangy garlic aroma. Each type had its own characteristics. The dry-fried shrimps were cut along the back of the shrimps and the shells were crispy. The meat is delicious; the tails of the shrimp are cut open, and the meat is tender; the garlic shrimp is as garlicky as rice grains, and has a strong aroma, but it is not strong in the mouth and has a hint of sweetness.
Leng Lianbao is from Changde and was born in the late 1990s. After being laid off from a township enterprise, he went to start a business with eight friends. Since his parents owned a restaurant, he loved and knew how to eat since he was a child.
In 2000, Leng Lianbao and his friends traveled around the world. Hubei, Anhui, Chongqing, Chengdu and other places. After inspections, they absorbed the strengths of various places and combined it with Changde's taste improvement to develop an original brand. Because it was created by nine people, the store name was "Jiuzi Spicy Crab". , Leng Lianbao went to Zhuzhou and opened a store in Hejiatu Street, Lusong District, . He remembered that it was Christmas when the business opened, and although he was confident about the product, he could not help but feel anxious about relying on the word of the customers. Word of mouth spread, and in less than two months, people were busy coming to eat crabs from Tianxin and Hexi. At first, they expected to make 5,000 yuan in half a month, but later they could make that much in one day.
Recalling the heyday, Leng Lianbao said. From 2005 to 2015, it can be called the "golden decade". People often come from Xiangtan, Changsha and other places to eat crabs. "At the busiest time, 500 kilograms of crabs a day were slaughtered by four people. "
has been a signature brand for more than 10 years, and it has become more and more prosperous. It relies on continuous innovation, careful selection of ingredients, and strict preservation of freshness. Whether it is crab or lobster, Lenglianbao is developing new flavors. As for the ingredients, The crabs are high-quality meat crabs from Myanmar, Vietnam and other places. They are airlifted from the cold chain and kept fresh in self-built cold storages. During the epidemic, foreign logistics were affected, so he also chose to purchase from Yangcheng Lake in Jiangsu and Datong Lake in Yiyang. .
Leng Lianbao personally supervised the crabs or shrimps that died during transportation and was not allowed to use any of them, because “many old people and children like to come here to eat, and the food must be eaten in their mouths."
There is also a story behind Leng Lianbao's words.
For several years, a family living in Baishi Port had eight children often brought to eat crabs by their grandfather or grandmother. "Each child ordered a pound, Come almost every weekend. "Later, when the children entered middle school and high school, they came less and less. Leng Lianbao said that he originally had a poor memory, but the appearance of those eight children, "I will never forget it in my life."
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At another table, 7 people sat around and ordered about 20 kilograms of shrimp. Xiaomeng, an old fan, ordered a pot of "Konjak Shrimp Balls", ate the shrimps and added noodles in the soup. Wang Guangyun introduced, "Konjak Shrimp Balls" "Shrimp balls" are made by pinching off the heads, removing the shrimp threads, and then frying them in large oil. After the shrimp tails turn red and curled, they add stock, various spices and konjac and stew them. They are clean and the soup is edible.
1999, Crayfish It emerged in the Zhuzhou night snack market, and by 2003, crayfish became the protagonist in the Zhuzhou night snack market. “At that time, we mainly ate flavored shrimp . " Wang Guangyun's son Wang Weiming recalled that when business was at its best, customers would line up from the lobby to the kitchen. "The guests took the initiative to pass the dishes on, and I didn't need to pass them on. "
There are more and more late-night snack shops that serve crayfish, and Wang Huzi is constantly innovating. Wang Weiming made a special trip to Qianjiang, Hubei, and worked "undercover" in a late-night snack shop for three months to learn how to make braised prawns. Nowadays, in addition to taste, Shrimp, the store has also launched new products such as braised prawns in oil, garlic prawns, scallops shrimp paste fried noodles and other new products. The scallops and shrimp paste fried noodles are an "exclusive dish". The ingredients include scallops, shrimps, homemade sauces, etc., and noodles. It has a chewy texture, a rich aroma, and is soft but not rotten, so it is favored by customers.
In order to adapt to the new trend, Wang Guangyun gave full control of the business to his son and continued to expand the market with the help of the Internet. "No matter how the form changes, the essence is still food. the quality of. One is that being a shrimp means being a human being, and the other is that you have to do it yourself. "Wang Guangyun muttered to his son.
Jiuzi Spicy Crab:
Shrimp and crab Regardless of family, both of them happened to be
Taking a taxi to Jiuzi Spicy Crab, the old taxi driver might ask: "Which store should we go to? "The flagship store of is near the stadium in Hexi, just opposite the taxi gas station. The drivers see each other every day and are very familiar with each other. The old store in Hejiatu, Hedong has been open for more than 10 years and is very popular. Therefore, the drivers I have this question.
html At 6 pm on April 22, the reporter went to the flagship store of Hexi Stadium. Although spicy crab is the signature, "shrimp and crab are not separated", and the boss Leng Lianbao confidently chose to serve lobster first.Three plates of lobsters were served. The dry-fried shrimps and flavored shrimps had bright red shells and green leeks. The garlic shrimps were quite large and had a tangy garlic aroma. Each type had its own characteristics. The dry-fried shrimps were cut along the back of the shrimps and the shells were crispy. The meat is delicious; the tails of the shrimp are cut open, and the meat is tender; the garlic shrimp is as garlicky as rice grains, and has a strong aroma, but it is not strong in the mouth and has a hint of sweetness.
Leng Lianbao is from Changde and was born in the late 1990s. After being laid off from a township enterprise, he went to start a business with eight friends. Since his parents owned a restaurant, he loved and knew how to eat since he was a child.
In 2000, Leng Lianbao and his friends traveled around the world. Hubei, Anhui, Chongqing, Chengdu and other places. After inspections, they absorbed the strengths of various places and combined it with Changde's taste improvement to develop an original brand. Because it was created by nine people, the store name was "Jiuzi Spicy Crab". , Leng Lianbao went to Zhuzhou and opened a store in Hejiatu Street, Lusong District, . He remembered that it was Christmas when the business opened, and although he was confident about the product, he could not help but feel anxious about relying on the word of the customers. Word of mouth spread, and in less than two months, people were busy coming to eat crabs from Tianxin and Hexi. At first, they expected to make 5,000 yuan in half a month, but later they could make that much in one day.
Recalling the heyday, Leng Lianbao said. From 2005 to 2015, it can be called the "golden decade". People often come from Xiangtan, Changsha and other places to eat crabs. "At the busiest time, 500 kilograms of crabs a day were slaughtered by four people. "
has been a signature brand for more than 10 years, and it has become more and more prosperous. It relies on continuous innovation, careful selection of ingredients, and strict preservation of freshness. Whether it is crab or lobster, Lenglianbao is developing new flavors. As for the ingredients, The crabs are high-quality meat crabs from Myanmar, Vietnam and other places. They are airlifted from the cold chain and kept fresh in self-built cold storages. During the epidemic, foreign logistics were affected, so he also chose to purchase from Yangcheng Lake in Jiangsu and Datong Lake in Yiyang. .
Leng Lianbao personally supervised the crabs or shrimps that died during transportation and was not allowed to use any of them, because “many old people and children like to come here to eat, and the food must be eaten in their mouths."
There is also a story behind Leng Lianbao's words.
For several years, a family living in Baishi Port had eight children often brought to eat crabs by their grandfather or grandmother. "Each child ordered a pound, Come almost every weekend. "Later, when the children entered middle school and high school, they came less and less. Leng Lianbao said that he originally had a poor memory, but the appearance of those eight children, "I will never forget it in my life."
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content Copyright belongs to the original author, pay tribute to the original
