Qianjiang Braised Crayfish 潜江油焖大虾
Qianjiang Braised Crayfish is featured among the local specialties of Hubei.
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Qianjiang Braised Crayfish (潜江油焖大虾) is an oily, red, spicy crayfish dish from Qianjiang (潜江). The shell-on preparation keeps the head contents with the meat, and cuts in the crayfish allow the sauce to penetrate.
Where it comes from
In an April 2026 Hubei Daily (湖北日报) interview, Li Daijun (李代军) recalled developing the dish at Xiaolizi Restaurant (小李子餐馆), which he and his wife He Fengzhen (何凤珍) opened on the Wuqi oilfield street (五七油田街) in 1996. Her oil-braised young chicken supplied the starting point: experiments with crayfish in the chicken pot led them to adapt the method to crayfish.
How it is made
Li’s preparation includes trimming the head and claws, removing the stomach sac and intestinal tract, and cutting the back. These openings help the sauce reach the meat. Hubei Daily describes the resulting crayfish as glossy and red, with a strongly seasoned, numbing-spicy flavour.
How it is eaten
The newspaper recalls oilfield workers gathering after work to peel the crayfish slowly over beer. The shell-on dish became a focus of their shared meals.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.