How Louisiana Crayfish Became China’s National Dish

Posted on: December 5, 2022 December 5, 2022
Categories: Jiangsu cuisine
Tags: baton rouge, cajun, china, chinese, chinese culture, chinese food, Chinese University of Hong Kong, cooking, crawdads, crawfish, crayfish, crayfish burritos, crayfish pizza, crayfish tacos, crayfish-flavored, crayfish-flavored Lay's potato chips, creole, culture, Goldthread, gordon ramsay, gullah, hairy crab, Japan, KFC, Lay's, lobster, Louisiana, new orleans, Pizza Hut, recipe, restaurant, Sidney Cheung, states, street food, summer, Taco Bell, US, usa, Xiaolongxia, Xuyi, yabbies, 十三香, 宵夜, 小龙虾, 张展鸿, 張展鴻, 盱眙, 龙虾

In China, crayfish is king. Chinese people consume 90% of the world’s crayfish every year. But the species they eat is not actually native to China. Just a few decades ago, it wasn’t even considered food. So how did crayfish end up becoming such a beloved dish? We talked to some crayfish enthusiasts and experts to find out.
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Producer: Lia Yi
Narrator: Gavin Huang
Videographer: Lia Yi
Editor: Hanley Chu
Mastering: Joel Roche

Music: Audio Network

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