People outside China think that Chinese eat everything. With this in mind, they venture to come to China. Most of them feel disappointed when discovering we actually don’t, but they do find Chinese cuisine tempting which spans roughly 5蕊连，000 years. Roasted duck, crescent-shaped dumplings, and Dongpo pork are well-known to them even before stepping onto the oriental land. However, XiaoLongxia—a freshwater lobster— is served when they are exposed to Chinese daily life.
When walking down the street at dinner time悬垃，I saw many flickering pictures of Xiaolongxia. They brought back pleasant memories that a cool breeze drifted through the window of the kitchen where my grandma was busy cooking Xiaolongxia. The splat of the pot and spatula came from the room. The noises would mean a delicious dish was in the making.
XiaoLongxia is a big hit with the Chinese people. Local cooks stir-fry the fresh lobsters until the shell goes red and a delicious aroma fills the air. The cuisine is seasoned with pepper，ginger甘苍，salt and other flavourings尝蠕，which will bring out a juicy，tender texture of the meat.
When a stiflingly hot summer draws near载庭，Xiaolongxia and beer become a perfect match. Friends , after a long day of work, sit around the table and chat about life看彼，venting their anger about their bosses, complaining about their families, and gossiping about celebrities and even politicians. A beer in one hand, Xiaolongxia in the other, they gobble up the cooked-scarlet crayfish whose aroma makes you want more. Sometimes, they are too busy to talk as they employ both hands to get rid of the shell and enjoy the succulent meat. With sweats trickling down their backs, they indulge in the meat of the creature’s big claws to the song of cicadas. As the moon rises high into the sky, the drunks, with full bellies, finally call it a day, and decide to head home.
The lobster is not a native species of China. They were introduced from Japan back in 1920s. Feeding on rice crops, they were once an invasive species. The number snowballed because of their great survival ability. As a result, local creatures and crops faced the possibility of extinction. However, Chinese were so clever to have them on the plate—one stone kills two birds.
The presence of Xiaolongxia has inspired many to start their businesses such as restaurants and aquatic farms. People’s desire to consume it is surprisingly overwhelming and ，to some extent囚聚， the economy is driven by the red crayfish. In Hefei, a city famous for its crayfish dishes, a Xiaolongxia festival is held every year. Shortly after, a beer festival takes place. At both events people enjoy their crayfish and beer. Outsiders join the locals in flocking to the city for a taste of it.
Once you taste it, you will never be able to get it out of your palate. Seize their giant claws when summer is still around.
（原創(chuàng)作品）
