Wuhan Crayfish: A Fiery Summer Night Feast

A Wuhan summer favourite. Fresh green-shelled Wuhan crayfish, wok-tossed over high heat with spices, then braised until the shells turn red and the sauce thickens. Thin shells, plump meat, rich sauce, bold flavour. Slurp the sauce, peel the shell, dip the meat, and wash it down with ice-cold beer and edamame.