Famous City for Chinese Cuisine – Wuhan, Hubei

Do you really not eat crayfish? In Wuhan, Hubei Province, no crayfish can escape diners' mouths. For the past decade or so, when talking about Wuhan’s delicacies, spicy crayfish has been an absolute must-try.

Crayfish, officially known as Procambarus clarkii, is native to the southern United States and northern Mexico, where it mainly inhabits the swamps and rivers of Louisiana—thus earning the nickname "Louisiana crayfish". Yet it seems that Americans and Mexicans haven’t quite figured out how to turn crayfish into a delicious dish. So today, I’m going to share with you the recipe for Wuhan-style spicy crayfish from Hubei, so you can make this tasty treat right at home.

From what I know, crayfish has won rave reviews from food lovers in Sweden, Denmark, South Korea, the US, Italy, and Germany. Most of them tasted it either prepared by their Chinese friends or during their travels in China.

Wuhan’s spicy crayfish is more than just food—it’s a carnival of taste, socializing, and summer nights. With its bold flavors and lively atmosphere, it perfectly embodies the wharf culture spirit of Wuhan.

Now, let’s take a look at the recipe for Hubei Wuhan-style spicy crayfish:

I. Preparing the Crayfish

Scrubbing: Thoroughly clean the abdomen and shell with a stiff brush.

Trimming the Head: Slice diagonally just below the eyes to remove the black sand sac (the crayfish’s stomach), while keeping the orange roe intact.

Removing the Intestine: Pinch the middle fin of the tail, twist it gently, and pull out the intestinal thread.

II. Preparing the Core Seasonings

The Three Essentials: A generous amount of garlic (crush some, leave some whole), plenty of ginger slices, and a large handful of dried chili peppers and Sichuan peppercorns.

Sauce Mix: Pixian broad bean paste, spicy sauce, or special crayfish sauce.

Spice Base: A small amount of star anise, cassia bark, and bay leaves.

Liquid & Sweetener: A whole bottle of beer, plus white sugar or rock sugar (the key umami booster).

III. Stir-Frying & Braising

Par-Frying the Crayfish: Heat a large amount of oil in a wok. Fry the crayfish for about 40 seconds until they turn bright red, then scoop them out and set aside.

Sautéing the Seasonings: Use the remaining oil to stir-fry all the spices and sauces until fragrant, releasing rich red oil.

Braising: Return the crayfish to the wok and stir well to coat with the sauce. Pour in beer until it covers the crayfish completely. Add sugar, salt, light soy sauce, and oyster sauce to taste. Bring to a boil over high heat, then reduce to medium heat and simmer for 15–20 minutes.

IV. Reducing the Sauce & Serving

Adjusting the Flavor: Taste the sauce and adjust the saltiness and sweetness as needed.

Thickening the Sauce: Turn up the heat to reduce the sauce until it thickens and clings to the crayfish.

Garnishing: Sprinkle with chopped scallions or cilantro before serving.

When you dig into the cooked crayfish, first suck the savory sauce off the shell, then enjoy the tender meat, and finally toss the leftover sauce with noodles. It’s so delicious that it warms your heart. Its charm lies not only in the spicy kick, but also in the deep, complex, and lingering taste created by the long braising process that blends the sauces, spices, and the crayfish’s natural flavor perfectly.

This is the core recipe for Wuhan-style spicy crayfish. While the process may seem a bit tedious, every minute is worth it once you take that first delicious bite.

Another iconic specialty of Wuhan is reganmian (hot dry noodles). In Hubei, almost everyone knows about this dish—it’s like the city’s culinary calling card, etched deeply in everyone’s memory.

Making reganmian is quite simple: Cook the alkaline noodles, then quickly toss them to cool and separate the strands. Toss with sesame paste, sesame oil, pickled cowpeas, diced radish, and other condiments. The noodles are chewy with a rich, mellow sesame paste aroma, making it a classic "dry, fragrant, and filling" breakfast. The moment you take a bite, the smooth, springy texture that holds up even after mixing is the perfect base for all the flavors. Simple as it sounds, making authentic reganmian requires strict precision—the ratio of each ingredient is crucial; a slight imbalance will ruin the whole dish. If you ever visit Wuhan, I highly recommend stopping by a local breakfast stall and ordering a bowl of freshly made reganmian.

As I’m wrapping up this article, my mind has drifted back to the irresistible taste of spicy crayfish. If you love Chinese food, especially Wuhan’s culinary gems, you’re more than welcome to come to China and savor all these delicious treats for yourself.