Sihong Lobster [Jiangsu Sihong Specialty]

What is Sihong lobster? Authentic Specialty of Sihong, Jiangsu: Sihong Lobster

Summary:Do you want to know what Sihong Lobster is? This article is a detailed introduction to the special product of Sihong, Jiangsu Province - Sihong Lobster. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Sihong Lobster. The full text takes about 5 minutes to read, mainly including the basic introduction of Sihong Lobster and its nutritional value? How did the history of Sihong lobster come about? The production method of Sihong lobster, the tasting and eating method of Sihong lobster, etc

Basic introduction of Sihong crayfish

Sihong County has 40% of the entire Hongze Lake water surface, with unique aquatic resources that are very suitable for crayfish farming. In recent years, the value of crayfish in the county has skyrocketed, and the breeding efficiency has significantly increased

In Sihong, every "Jinshui Brand" Hongze Lake crayfish has an ecological breeding "golden signboard" on its head. Sihong County has clearly stipulated that it is prohibited to breed crayfish in small rivers and streams. The water quality of crayfish must meet the prescribed standards. If there are no emergent or submerged plants in the growth environment of crayfish, they must be artificially planted. The feed fed should use designated specialized feed to ensure that it does not contain any prohibited substances. The relevant departments of the province have conducted multiple random inspections on crayfish raised in a simulated ecological manner, and the pass rate has always been 100%, which has been recognized by the Ministry of Agriculture as a pollution-free aquatic product

The production method of Sihong lobster

Clear water lobster is a highlight dish in Sihong fishermen's cuisine. The general method is to use crayfish with a size of about 8 centimeters, produced in the pollution-free shallow water area of Huze Lake, with bright color, clean body, no earthy smell, fresh and healthy body, and strong crawling ability. Incubate in clean water for 24-36 hours to remove any impurities from the body. When cooking, heat the pot over high heat, add cooking oil, and then simmer until it boils. Add pure crayfish, stir fry for 3 minutes, pour in ecological water from the deep natural wetland of Hongze Lake, and add scallions, ginger, cooking wine, refined salt, and local original ecological special plant ingredients. Cover and simmer over high heat for 5 minutes, then simmer over low heat for 8 minutes

Tasting and Eating Methods of Sihong Lobster

The lobster eating process includes one sniff, two licks, three peels, four eats, five twists, six squeezes, seven peels, eight pulls, and nine tears

Smell - Smell the lobster

Lick - Experience the numbing, spicy, and fragrant taste of lobster

Uncover - Uncover the lobster's head and chest armor

Eat - eat the yellow of the lobster

Twist - Two hands, one facing outwards and the other facing upwards, remove the step feet

Pinch - Pinch the belly of a soft lobster outward with both hands

Stripping - Peel off the upper half of the abdominal segment

Pull - remove the intestines of the lobster

Tear - If the intestines cannot be removed, then tear open the meat and take out the intestines