Xuyi Lobster

Xuyi Lobster

Xuyi lobster is a geographical indication protected product.

Xuyi lobster is a geographical indication certified trademark.

　　Xuyi lobster is a type of freshwater lobster, also known as the red swamp crayfish, with the scientific name Procambarus clarkii. Originally from the United States, it was introduced to the Nanjing area in China during the 1920s and 1930s, then spread to the Dou Lake and Hongze Lake within the Xuyi region, and subsequently to other water bodies such as Tianquan Lake, Ma’er Lake, Swan Lake, and Baxian Lake. It has grown, bred, and flourished in the area, becoming a beautiful highlight of Xuyi. Among them, the lobsters from Dou Lake, Tianquan Lake, Ma’er Lake, Swan Lake, and Baxian Lake—collectively known as the “Five Lakes Lobsters”—are the most famous. The peak season runs from May to September each year, with an annual production reaching up to 5,000 tons.

　　Xuyi lobster is a type of freshwater lobster, also known as the red swamp crayfish, with the scientific name Procambarus clarkii. Xuyi lobster has a unique flavor characterized by numbness, spiciness, freshness, and aroma. As a popular and affordable food, its lingering aftertaste and irresistible taste make it highly repeatable, giving it strong market presence and widespread popularity among diners. The most renowned and influential variety is the “Hand-Held Thirteen-Spice Lobster.” So, what’s the secret? Picture a steaming red basin of lobsters, fragrant and mouthwatering. When eaten, the combination of numbness, spiciness, freshness, deliciousness, aroma, sweetness, tenderness, crispness, richness, and glossy sheen is simply addictive. The flavor lingers long after eating—people say you’ll remember it for three days. That’s why it’s unforgettable. The fame of Xuyi lobster is closely tied to its unique cooking method. First, its seasoning is truly one of a kind: the “Thirteen Spices” blend (made from dozens of Chinese herbs). Additionally, restaurants across Xuyi don’t serve the lobsters in bowls or plates but in wide pasta or washbasin-like containers. A few years ago, when crab prices were prohibitively high, ordinary folks turned to lobster as a more affordable alternative to satisfy their craving—hence, Xuyi lobster earned the playful nickname “Crab Substitute.” It’s fair to say that Xuyi is one of the earliest places where lobster became a popular dish. As the Thirteen-Spice Lobster gained fame, to boost the local economy, the Xuyi County Government held the first China Dragon Year Xuyi Lobster Festival in mid-July 2000. The festival featured events such as a “Grand Variety Show,” “Tianquan Lake Dragon Boat Race,” “Off-Road Vehicle Performance,” “Traditional Water Folk Wedding,” and a “Thousand-Person Lobster Feast.” So, how does this affordable little lobster relate to those pricey giant lobsters? The little lobster’s scientific name is Procambarus clarkii, also called the crayfish or crawfish. It belongs to the crustacean class and resembles a small lobster, hence the name “little lobster.” Its first pair of walking legs are highly developed, similar to a crab’s claws. Its shell is brightly colored, often a blood-red hue, and it typically lives in mountain streams and nearby rivers. The larger-headed crayfish in Xuyi, also called “Clark’s crayfish,” is part of the same family and usually burrows along field ridges and riverbanks. The Procambarus clarkii is relatively large, with a thick shell and a dark reddish body. Originally from North America, it was later introduced to Japan and then brought to China in the 1930s. Due to its strong survival and reproductive capabilities, its range has expanded significantly and can now be found throughout southern China, especially in cities along the Yangtze River. Crayfish can pose risks to levees due to their burrowing habits. Their front claws resemble pincers, allowing them to dig rapidly and extensively. Since they often live near the shores of rivers, reservoirs, ponds, and rice paddies, they may pose an even greater threat to levees than termites. Field studies have found that crayfish mostly appear on the landward side of levees, and wherever there are puddles, ditches, or very damp areas, traces of them can usually be found.

　　Place of Origin and Production

　　Originally from the United States, it was introduced to the Nanjing area in China during the 1920s and 1930s, then spread to the Dou Lake and Hongze Lake within the Xuyi region, and subsequently to other water bodies such as Tianquan Lake, Ma’er Lake, Swan Lake, and Baxian Lake. It has grown, bred, and flourished in the area, becoming a beautiful highlight of Xuyi. Among them, the lobsters from Dou Lake, Tianquan Lake, Ma’er Lake, Swan Lake, and Baxian Lake—collectively known as the “Five Lakes Lobsters”—are the most famous. The peak season runs from May to September each year, with an annual production reaching up to 5,000 tons.

　　The Most Famous Thirteen-Spice Flavor

　　Xuyi lobster has a unique flavor characterized by numbness, spiciness, freshness, and aroma. As a popular and affordable food, its lingering aftertaste and irresistible taste make it highly repeatable, giving it strong market presence and widespread popularity among diners. The fame of Xuyi lobster is closely tied to its unique cooking method. First, its seasoning is truly one of a kind: the “Thirteen Spices” blend (made from dozens of Chinese herbs). Additionally, restaurants across Xuyi don’t serve the lobsters in bowls or plates but in wide pasta or washbasin-like containers. A few years ago, when crab prices were prohibitively high, ordinary folks turned to lobster as a more affordable alternative to satisfy their craving—hence, Xuyi lobster earned the playful nickname “Crab Substitute.” The most renowned and influential variety is the “Hand-Held Thirteen-Spice Lobster.” So, what’s the secret? Picture a steaming red basin of lobsters, fragrant and mouthwatering. When eaten, the combination of numbness, spiciness, freshness, deliciousness, aroma, sweetness, tenderness, crispness, richness, and glossy sheen is simply addictive. The flavor lingers long after eating—people say you’ll remember it for three days. That’s why it’s unforgettable. It’s fair to say that Xuyi is one of the earliest places where lobster became a popular dish. As the Thirteen-Spice Lobster gained fame, to boost the local economy, the Xuyi County Government held the first China Dragon Year Xuyi Lobster Festival in mid-July 2000. The festival featured events such as a “Grand Variety Show,” “Tianquan Lake Dragon Boat Race,” “Off-Road Vehicle Performance,” “Traditional Water Folk Wedding,” and a “Thousand-Person Lobster Feast.”

　　On December 18, 2009, the first China Agricultural Products Regional Public Brand Construction Forum was held in Beijing. Liu Jian, State Council counselor and former Vice Minister of Agriculture, announced on behalf of the forum that the brand value of “Xuyi Lobster” reached 4.13 billion yuan. “Xuyi Lobster” ranked 9th among 106 national agricultural products regional public brands, making it one of the “Top Ten Valuable Regional Public Brands in China.”

　　On December 20, 2009, according to the latest announcement by the State Administration for Industry and Commerce, the “Xuyi Lobster XUYILONGXIA and Design” trademark from Xuyi County, Jiangsu Province, was recognized as a “China Well-Known Trademark,” marking the birth of the first lobster-related “China Well-Known Trademark.” The registrant is the Jiangsu Xuyi Lobster Association.

　　The geographical indication protection area for Xuyi lobster covers the natural water bodies within the current administrative region of Xuyi County, Jiangsu Province.