At the table
Twist off the head, peel the tail shell and eat the cooked tail meat. Crack large claws if you wish. Set shells aside; use the supplied gloves and wipes if available.
Contains crustaceans. Shells and claws can be sharp, and the sauce may be hot or spicy. Soy, wheat and beer may occur in the seasoning; check the recipe for allergies or alcohol avoidance.
Not vegetarian or vegan. The representative chili-seasoned version is moderately hot; actual heat and sweetness vary. Ask before ordering if you need a milder serving.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Beer, soy sauce, sugar and added vegetables vary by recipe. Thirteen-spice, garlic and chilled styles are distinct menu choices.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory, aromatic and often chili-hot, with some sweetness and possible Sichuan-pepper tingling.
- Chili heat
- Texture
- Firm red shells around tender, springy tail meat.
- How it’s made
- Fry the cleaned crayfish, cook the aromatics, then simmer together with spice seasoning and liquid until cooked through.
Beer, soy sauce, sugar and added vegetables vary by recipe. Thirteen-spice, garlic and chilled styles are distinct menu choices.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
About this regional connection
Jiangsu: Xuyi crayfish thirteen-spice style
Ask if they have it first
请问你们有盱眙十三香龙虾吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A shared plate to peel slowly
This account describes a tradition or story, rather than an established historical fact.
In Xuyi, crayfish is a dish to share and peel by hand. Thirteen-spice seasoning gives it layers of aroma rather than a fixed list of thirteen ingredients. Restaurants and seasoning makers use different blends, so the same dish name can bring different flavors.