Right line
Blessed with the crystal-clear waters and abundant aquatic vegetation of Shaobo Lake, Shaobo town in Yangzhou produces large, plump crayfish with firm meat.
Boiled crayfish
Boiled crayfish. [Photo/WeChat account: yzs_lyj]
Boiled crayfish best showcases the fresh flavor of Shaobo Lake. The springy meat is seasoned with only ginger and scallions, then dipped into a secret vinegar sauce, allowing diners to savor the crayfish's delicate, lake-fresh taste.
Garlic crayfish
Crayfish topped with minced garlic. [Photo/WeChat account: yzs_lyj]
Stir-fried minced garlic with crayfish is a classic pairing. The flavorful sauce seeps into the firm meat, creating a mellow yet irresistible taste that doesn't diminish the freshness.
Spicy crayfish
Spicy crayfish. [Photo/WeChat account: yzs_lyj]
Crayfish prepared with generous amounts of Sichuan peppercorns and dried chilies delivers the signature numbing heat of spicy cuisine while preserving the crayfish's natural sweetness. It's an ideal choice for those who crave intense flavors.
Creative Flavors
Crayfish in Shaobo's restaurants are also flavored with an exciting range of innovative recipes, including salted egg yolk, fermented bean curd, and pickled chilli.
