虾
Qianjiang Braised Crayfish
潜江油焖大虾 · qián jiāng yóu mèn dà xiā
Big crayfish braised in oil, garlic and chili. From May to August the whole province eats them by the kilo with beer, gloves on.
Order it
一份油焖大虾，中辣，两瓶冰啤酒。
yí fèn yóu mèn dà xiā, zhōng là, liǎng píng bīng pí jiǔ
One platter of braised crayfish, medium spicy, and two cold beers.
The story
Qianjiang, two hours from Wuhan, is China's crayfish capital and farms them in rice paddies. The 油焖 (oil-braise) style was invented there in the early 2000s and swept the country.
How to eat it
Put on the plastic gloves. Twist head from tail, pinch the tail shell, pull the meat. Locals suck the head juices; skip if squeamish. Best in June.
Where
Wanshong Road (万松园) in Hankou, May–August.
Allergens: shellfish
Checked by GoHubei local editors · September 2026. Spotted a change? Tell us.