After staying in Guangzhou for a long time, I missed the beef noodles and crayfish in my hometown of Fuyang. Before going out, the clouds were densely covered, and the rainstorms poured out, still not blocking a warm footstep. I heard that the boss of the shrimp head is a Xiangyang person, and my heart is a little intimate. The crayfish of the shrimp is from the Qianjiang River in Hubei Province---the largest crayfish breeding base in the country. It is large and full of meat. Before the meal, the boss brought us a few live crayfish to show us that the energetic crayfish were extremely powerful, put them in a basin, picked up one and turned them into a string. Shrimp heads are mainly spicy and oily. As long as the guests are satisfied, sometimes they can change the taste according to the requirements of the guests. Only the lobster is large to the palm of the hand, it is now killed, repeated cleaning, shrimp line, shrimp head, for the convenience of the guests to peel, very considerate to open the shrimp tail in advance, but also add some flavor, eat gently when you eat A glimpse of the fragrant and tender shrimp. The red soup made from more than 30 kinds of Chinese herbal medicines and spices is fragrant and fresh, and it is spicy and spicy. It is added to the washed crayfish and the soup is deeply dissolved into the shrimp and eaten into the mouth. It is crisp, tender and smooth and extremely refreshing. If you can't eat spicy food, you can choose the oily crayfish, which has a little bit of spicy taste and achieves an appetizing effect.