source: the author of the Qilu Evening News: Lin Yuanyuan
summer day, and the business of a variety of lobster shops on the streets of Ji'nan. Newspaper reporter Wang Yuan
newspaper reporter Lin Yuanyuan Intern Xu Feifei
crayfish became more and more the first choice for the Jinan people to eat the stall, a basin of hot and spicy crayfish bright red, aroma attractive. According to industry estimates, after entering the summer peak season, the number of crayfish eaten by Ji'nan residents is about 15 thousand pounds per day. Reporter survey found that Jinan people eat mostly low-grade crayfish.
[b] is said to be a Weishan Lake shrimp, mostly from the southern
[/b] in June 13th. The reporter visited a number of lobster stalls and restaurants in Ji'nan and found that most of the big stalls and restaurants put the living crayfish on the street. For the source of the crayfish, the reporter consulted many shopkeepers located in Shun Yu Road, fork road street and Shan Shi Dong road. They all said their little Lobster came from Weishan Lake.
at a lobster stalls on Shun Yu Road, the boss said all the crayfish used in the shop came from Weishan Lake. The reporter carefully observed the lobster. The box lobster was not big, but the shrimp body was very clean, and there was no silt between the paws. The boss told reporters that this is the authentic Weishan Lake crayfish, "you see, this shrimp is clean and strong, and the meat is fine, and it tastes good."
the same night, the reporter saw in a lobster stall near the street. They had silt on the crayfish and their paws on the street. When the reporter consulted the boss, the boss said that the black was the silt in the river. "This is the crayfish in Weishan Lake. The crayfish grew up in the mud. After the fish came out, it was all like this, and the clean one was washed."
for shops, Li Rongqi, founder of Li Sao lobster, who has more than ten years of experience, said, "as far as I know, more than half of the crayfish in the Ji'nan market come from places like Jiangsu, Jiangxi and so on, and the real crayfish from Weishan Lake are less than half." Li Rongqi said that the quality of Weishan Lake crayfish is good, and consumers in Ji'nan recognize this, so merchants say so.
[b] Weishan Lake prawns went south, and the low-grade transportation to Ji'nan
[/b] in Jianshe Road's seafood wholesale market in Ji'nan was the main distributing center of the Ji'nan crayfish. On the morning of the 14 day, the reporter came here to interview.
engaged in [url=http://www.dzwww.com/shandong/sdnews/201306/t20130616_8510534.htm# ": 2b24xoml] aquatic products [/url:2b24xoml] wholesale for many years, Mr. Wang told reporters that the wholesale market of the crayfish are mainly southern shrimp and Shandong shrimp, Shandong shrimp with Weishan Lake shrimp. "Although the shipping cost of Southern shrimp is higher than that of Weishan Lake, the price of Weishan Lake shrimps in the Ji'nan wholesale market is more expensive than the southern shrimp, and the difference of the price per Jin is one or two yuan."
Mr. Wang said that the quality of shrimp in Weishan Lake is better than that in the southern shrimp: "one is clean, the other two is that it has vitality after transportation and has a long survival time." But the journalists consulted with many wholesalers that the Weishan Lake crayfish that could be shipped to Ji'nan were small and low, and the best lobsters in Weishan Lake were generally sold to the south.
seafood wholesale market manager said that there is no specific statistical data for the origin of the lobster in this market. But reporters interviewed a number of wholesalers, they estimate that the Ji'nan market, more than half of crayfish come from the south.
[b] eat crayfish less than the southerners crazy
[/b] 14 morning, the reporter in the wholesale market interview found that the most important buyers of crayfish are hotels and restaurants, wholesale and retail sales of aquatic products are very few. "Every morning when I come over to buy goods, I bring some crayfish, most of which are also sold to small restaurants nearby, and few people buy them home to eat." A little bullshit in the business of wholesale water products.
Lu Chunfeng, the wholesaler of Yutai County, the main producing area of Shandong Province, told reporters that at the peak of the peak, the Weishan Lake area produced a few dozen tons of crayfish a day, and one or two was sold to Ji'nan. "And all are small and cheap." Lu Chunfeng said that the best crayfish in Weishan Lake will be shipped to the south for more than 30 yuan a Jin, and to the restaurant, it will also be fifty or sixty, nearly twice as expensive as Ji'nan. "This price can't be sold at all in Ji'nan."
"eating crayfish in Ji'nan is not long, unlike southern people who are so fascinated by crayfish." Lu Chunfeng believes that good crayfish can not get to Ji'nan is not a problem of consumption, because other high-end aquatic products are well sold in Ji'nan, the key is that consumption habits have just been formed. "Besides, Jinan people eat crayfish mostly in the street stalls, which determines that it is also a low-end consumption. Small vendors are also the first to choose cheap crayfish for profit. Quality is not the main factor they consider. "
[b] / knowledge link is best not to eat shrimp fresh to be the most important
[/b] a lot of people who like to eat crayfish will also try to buy fresh crayfish home for themselves. The Weishan Lake area crayfish farmer Hu Guangrong suggested that the small lobster do not necessarily have to buy a big head, as long as the head is uniform, shrimp body Clean, soft and thin, all good prawns. Lu Chunfeng, a businessman, told reporters that the selection of crayfish must be a good choice. "The crayfish transportation process will inevitably have some suffocation, the dead shrimp meat quality is very poor, must not buy, to pick the action lively, two forceps forceful."
for people who like to eat hot and spicy lobster outside, Li Rongqi, general manager of Li Sao lobster, reminds us that when choosing a restaurant, first of all to make sure that the crayfish as a material is alive, but also to see if the shrimp is clean and smooth. "Dead crayfish not only taste bad, but may cause adverse reactions," he said. Crayfish usually need to be soaked in clear water for a day before cooking. If the body is darkened, it may not be handled well. "
Li Rongqi gives the public the way to tell the good and bad crayfish: "if it is processed by a living crayfish, the crayfish bend more tightly, and the dead lobster is straight. The lobster's shrimp is hard and elastic, with a certain degree of chewing. The dead lobster is soft and soft, even with a little ammonia flavor.
Wang Qindong, a researcher at the Freshwater Fisheries Research Institute in Shandong, suggested that the head of the crayfish is the most capable of adsorbing heavy metals and bacteria, so eat little lobster as far as not to eat the head of the shrimp. "Although crayfish are mostly aquaculture, like other aquatic products, they try not to eat their heads." Wang Qindong also suggested that crayfish should be eaten now and try not to store them for long.