At the table
Peel away the hard shell and eat the meat, leaving shells aside. Let hot pieces cool and ask about the chili level before ordering.
Contains crustaceans and is not vegetarian or vegan. Shells can be sharp and the sauce can be very hot with chili. Check additional sauce ingredients if you have dietary restrictions.
Usually chili-hot, though recipes and strength vary. Sichuan peppercorns add a separate numbing sensation. Chicken stock, scallions and perilla leaves occur in some versions and are not required in every bowl.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Garlicky and spicy.
- Chili heat
- Texture
- Tender meat.
- How it’s made
- Cook and serve with sauce.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hunan.
Ask if they have it first
请问你们有口味虾吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Changsha Night-Market Favorite
In Changsha, kouwei xia means a spicy freshwater-crayfish dish closely tied to late-night eating. Friends share a bowl, peel the shells and enjoy the tender meat with strongly seasoned sauce. Dried chilies and Sichuan peppercorns feature in a common preparation; garlic is another familiar accompaniment. Some versions include chicken stock, scallions and purple perilla leaves. The appeal is both the bold flavor and the leisurely shared meal, with recipes and heat varying between cooks.