Thirteen-Spice Crayfish

Thirteen-Spice Crayfish

　　Xuyi Thirteen-Spice Crayfish is a new signature dish created in recent years in Xuyi County, Huai'an City. Made from affordable yet delicious crayfish, it is prepared using over ten kinds of Chinese medicinal herbs and a special cooking method. The crayfish boasts bright colors and a tasty flavor, making it highly popular among consumers.

　　 There are two ways to cook Xuyi Thirteen-Spice Crayfish: stir-frying and deep-frying. Stir-fried crayfish have a delicate texture, while deep-fried ones are tender and juicy—both are delicious. They are introduced separately below.

　　Thirteen-Spice Crayfish is most famous and authentic in taste in Xuyi County, Huai'an City, Jiangsu Province, where it is widely popular across East China. The fame of Xuyi crayfish is largely due to its unique cooking method, especially its distinctive seasoning blend known as "thirteen spices" (comprising dozens of Chinese herbal ingredients).

　　Selecting the right crayfish is key when making Xuyi Thirteen-Spice Crayfish. It’s best to choose live, large-sized crayfish with shiny appearances and firm bodies. Female crayfish, if available, can further enhance the flavor.

　　How to Cook Xuyi Thirteen-Spice Crayfish:

　　1. Heat a pan and add rapeseed oil (which is better than salad oil or lard—rapeseed oil is cooling and detoxifying). When the oil is hot, add Sichuan peppercorns and fry until fragrant, then remove them. Next, add chopped scallions and ginger and fry until aromatic. Add the crayfish and stir-fry with a spatula until they turn yellowish. Then add cooking wine and continue stirring. Pour in red vinegar and stir until a pleasant aroma emerges.

　　2. To the fragrant crayfish, add beer, salt, MSG, sugar, and chili powder. Bring to a boil over high heat.

　　3. Add the Thirteen-Spice Crayfish seasoning mix. For more spiciness, add more chili oil; for more numbing flavor, add more Sichuan peppercorns. Simmer over low heat for 10 minutes.

　　4. When the sauce is almost dry and the flavors have been absorbed, add chopped green peppers, scallions, and garlic. Cook for 5 minutes, drizzle with sesame oil (which adds fragrance and soothes the throat), then remove from heat, plate, and serve.