Brine-Braised Crayfish 卤虾
Brine-Braised Crayfish is featured among the local specialties of Hubei.
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Brine-Braised Crayfish (卤虾) appears in Qianjiang (潜江) in a golden-broth version called jintang luxia (金汤卤虾). Hubei Daily (湖北日报) describes it among the winter crayfish dishes at Xiadongjia (虾东家) in Qianjiang Crayfish City (潜江龙虾城) in February 2026.
How it is made
This version begins with a brief, high-temperature fry lasting six to eight seconds, which cracks the shells. Cooking then proceeds in three equal stages: three minutes over high heat, three over very low heat and three soaking with the heat turned off. The nine-minute sequence lets the flavour penetrate the crayfish.
Flavour and texture
Hubei Daily describes the golden-broth crayfish as savoury and aromatic. Discussing the winter menu, local crayfish chef Lü Liming (吕立明) stresses choosing live, plump crayfish to maintain their eating quality.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-27. Recipes and servings vary between kitchens.