Hefei City is the “China Freshwater Lobster Capital”. Hefei lobster: green shrimp, tender meat, thin skin, unique between Jianghuai, unique flavor.

Ingredients: shallot, ginger, garlic, pepper, dried chili, fennel, fragrant leaves, cinnamon, vegetable oil, Shaoxing rice wine, soy sauce, salt, sugar, black pepper, MSG. Boiled: 1. Stir in a large iron pan; 2. Put the oil in the pan and blanched; 3. Knock on the onion, add the ginger and garlic slices to the scent, then add the dried spices such as pepper and dried chili; 4. Shrimp Put it into the pot, open the fire and fry, pour the yellow wine, put the salt in 1 minute, stir fry, put the soy sauce, sugar, stir fry, put half a bowl of water, cover it; 5, three or four minutes later Cover, put on the onion knot, put the MSG, pepper, and shallots. Liu Chunwu, founder of Hefei Times Xiaoya Catering Co., Ltd., is the lobster king of Hefei City. Founded on April 18, 1988, the City Square, after many years of research and development, the formula of the complete technical process of the production of large lobster, leaving a good reputation for customers. Now it has three stores in the era of Xiaoya, Ningguo South Road, Xiaoya, Xiaojie Times Xiaoya, and Binhu Wanda Bar Street Times Xiaoya. The principle of Xiaoya cooking: 1, fresh----day raw materials; 2, hygienic----multiple washing; 3, lubrication----green shell shrimp species; 4, cooking----spicy lobster Aroma; 5, unique ---- spicy lobster, spicy lobster, salt and pepper lobster, braised lobster and popular flavor, hemp, spicy, boiled lobster. The loofah, which has a unique taste, is presented to the general food lovers with its delicious taste and refreshing specialties.