At the table
Twist off the tail and peel away its shell to reach the meat. Set shells and whole spices aside.
Contains crustaceans and beer; cooking does not guarantee an alcohol-free dish. Check sauces and seasonings for your dietary needs, and take care with sharp shells.
This chili-and-bean-paste version is fairly hot. Chili amounts, spice mixtures and optional pickled chili vary; ask before ordering.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Other cooking oils can replace rapeseed oil, and pickled chili is optional. Spice mixtures vary.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and spicy
- Chili heat
- Texture
- Firm tail meat inside a hard shell.
- How it’s made
- Fry aromatics and chili-bean paste in oil, add crayfish, then braise with beer and spices.
Other cooking oils can replace rapeseed oil, and pickled chili is optional. Spice mixtures vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hubei.
Ask if they have it first
请问你们有潜江油焖小龙虾吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Qianjiang Crayfish: From Rice Fields to the Table
Qianjiang’s crayfish culture is closely tied to farming crayfish alongside rice. Oil-braised crayfish is one of the city’s characteristic preparations, alongside garlic, steamed and chilled styles. Here, oil carries the aroma of chili and spices before beer is added for braising. The red shells hold the flavourful sauce, but the prize is the tail meat inside: peeling is part of the meal, rather than eating the shell.