Shanghai's 5 best xiaolongxia restaurants: A bite-by-bite guide
Your perfect Shanghai summer dinner: clawlicious xiaolongxia and beer.Call them what you like -- crayfish, crawfish, crawdads, "little dragon shrimp" or "little lobsters" -- but everyone knows that the Shanghainese go gaga about their xiaolongxia (小龙虾).
The popularity of this culinary delicacy -- even in the face of reports that they’re often bred in polluted waters -- is undeniable among the locals. Just check out the long queue in front of FOMO (复茂小龙虾), the most popular xiaolongxia chain in Shanghai.
“Crayfish actually can only grow in clear, clean water, so this saying about polluted environment is pure nonsense,” says Zhang Naijin (张乃今), marketing manager at FOMO. "Our Huaihai Lu outlet alone receives about 500 customers a night."
You can find xiaolongxia here and there around the city throughout the year, but the best time to fill your plate with these crawlies is from June until September when the crayfish are at their fattest and most abundant.
The flavors and preparation vary from restaurant to restaurant, but the most popular xiaolongxia flavor is mala (麻辣) -- a spicy combo of Chinese pepper and chilies.
Craving for some little crustaceans? Here is a list of the restaurants you should definitely try.
1. FOMO (复茂)
The place: Now with 15 outlets around town, FOMO has become one of Shanghai's most well-known crayfish chains since it opened its first restaurant here in 2002. The FOMO location on Huaihai Zhong Lu is one of the most popular -- and accessible -- of the chain's venues. The interior is clean and spacious, but always packed with crayfish diners. Be prepared to wait in line, especially during high season.
The dish: Shouzhua xiaolongxia (手抓小龙虾). There are almost 20 different flavors of crayfish served here, but shouzhua xiaolongxia is the one to try, especially your first time. It’s the best deal, reasonably priced and not too spicy. It's also good for xiaolongxia newbies: the heads and the intestines are removed for the customers before they're served.
The price: RMB 72 per kilo
Multiple locations, 172 Huaihai Zhong Lu, near Pu’an Lu 淮海中路172号, 近普安路, +86 21 6385 5152, 11 a.m.-4 a.m. www.xiaxie.com
2. Duan’s Crayfish (段氏龙虾)
The place: This is probably the only crayfish restaurant in Shanghai that has an open kitchen. Live crayfish are on display for the customers to choose. Your selections are then weighed in front of you to assure you that you're getting exactly what you pay for. The venue's interior decor doesn't set it apart from other small Chinese restaurants, but it does look cleaner than most.
The dish: 13 xiang xiaolongxia (13香小龙虾, crayfish served with 13 different spices). 13 xiang is one of the most popular ways to prepare crayfish; the 13 spices make the dish smell mouth-wateringly delicious with a sweet aftertaste.
Tip: Dip the crayfish meat in the sauce provided since it probably didn’t completely absorb all 13 flavors as well as it could have when it was cooked.
The Price: RMB 66 per kilo
933 Jiangning Lu, near Anyuan Lu 江宁路933号, 近安远路, +86 138 1783 3747 or +86 138 1610 2237, 5 p.m.-3 a.m.
3. Xiangbadao (香吧岛)
The place: This is a well-known crayfish restaurant crammed between all the other crayfish restaurants on Shouning Lu (editor's note: click for other Shouning Lu recommendations), the buzzing food street, a few blocks south of People's Square in downtown Shanghai. The owner takes advantage of every nook and cranny in this 20-square-meter joint, making it two stories and squeezing in 20 tables -- although it doesn't do much for the venue's hygiene. Great food, but opt to eat out.
The dish: Zhongla-flavored xiaolongxia (中辣小龙虾, medium-spiced crayfish). If you're into spicy food, the medium spice is probably the best choice. You probably won’t feel the heat at the first bite, but give it five minutes and the medium spice will make just about anyone sweat like it's August.
The price: RMB 70 per kilo
51 Shouning Lu, near Xizang Nan Lu 寿宁路51号, 西藏南路, ＋86 21 6311 4195, 10:30 a.m.-5 a.m.
