Tips: Do not use high heat to fry eggs and shrimps. Use low heat to fry until solidify to eggs… Read More
Tips: 1. Beer is the best! The restaurant only use a cooking wine mix with water! When we make at… Read More
Tips 1. Blanch the crayfish only when water is boiling. Don‘t boil for too long, otherwise, crayfish become tough. 2.… Read More
Tip: 1. Usually, you can make only 150g meat with 1000g whole crayfish. 2. Mincing Douban paste (Board Bean Paste) is… Read More
Tips Only purchase alive crayfish. If you have enough time, you can raise crayfish in clean water for a half… Read More
Tip: Choose female crayfish when you buy it. Big female crayfish often have more yellow tomalley. (How to Distinguish a… Read More
Tips: 1. After simmering, taste the sauce and add chicken powder if it is not salty enough. 2. For details… Read More
Tips: The key to success is to add chopped pepper sauce (Hunan Chopped Red Chili) since it has an authentic… Read More
Tips: You should choose big crayfish, especially the crayfish with yellow tomalley. You can adjust the amount of the wine… Read More
Tips: You can use broad bean paste (Sichuan Pixian Doubanjiang). It is spice and makes spicy crayfish are tastier. You… Read More