2. Spicy crayfish are mainly crayfish, with spices such as pepper and pepper. When cooked, the vegetables are red and bright, and the taste is spicy and delicious.
3. The scientific name of crayfish is Procambarus clarkii, which is native to North America. 19 18 was introduced to Japan from the United States, and then introduced to China from Japan in 1929, growing in rivers and lakes in southern China.
Since the reform and opening up, with the spread of Hunan cuisine to all parts of the country, especially Hunan Satellite TV, spicy crayfish (tasty shrimp) has become all the rage, and many performing stars will inevitably forget to eat spicy crayfish when they come to Hunan to do programs.
At the end of the 20th century, spicy crayfish began to spread all over the country and became a classic snack in street beer stalls on summer nights.