Crayfish with 13 Spices Flavor (10 pieces) / Thirteen-Spices Xiaolongxia
ChinaHuda Restaurant, Gui Street, Beijing
AI Overview
Crayfish with Thirteen Spices (Shisanxiang Xiaolongxia) is one of China’s most popular crayfish dishes. It is typically made with freshwater crayfish and is characterized by its unique flavor, created by combining a variety of spices and medicinal ingredients. The dish is especially popular on Beijing’s Guijie Street, known for its gourmet food scene, and at renowned restaurants such as Hu Da Restaurant, where it is favored by locals and tourists alike. Its rich aroma, appetizing spicy taste, and modern adaptations using different cooking methods have made it a staple of Chinese dining culture.
- Taste Rating
-
3.9/5
As expected from using 13 different spices, it has a very deep, almost herbal flavor. There's a peppery taste, and the Sichuan peppercorn salt leaves your tongue numb. It's moderately spicy and goes perfectly with beer.
- Price
- 60 Yuan Renminbi
- Meal Date
- 9/23/2025
- Food Travel Log
- Let’s try crayfish, a Beijing specialty, on the gourmet street “Gui Jie”!
Hu Da Restaurant is a hugely popular chain where you’re sure to face a line, and the taste is worth the wait!
The color and flavor are bright and vibrant with oil. The crayfish offer a plump, springy texture rivaling shrimp, and washing them down with rich garlic sauce and beer is pure bliss.
I’m almost jealous of how delicious and cool crayfish are—truly gifted in both looks and taste!
AI Gourmet Analysis
Thirteen-Spice Crayfish (Shísān Xiāng Xiǎo Lóngxiā)
Overview
Thirteen-Spice Crayfish (Shísān Xiāng Xiǎo Lóngxiā) is a crayfish dish highly popular in China’s northern regions such as Beijing, as well as in the middle and lower reaches of the Yangtze River. The name “thirteen-spice” refers to the complex concoction of thirteen different spices, herbs, and medicinal ingredients used to season freshwater crayfish. Since the 2020s, amid a concentration of specialty and chain restaurants on Beijing’s Guijie (“Ghost Street”)—notably the renowned Huda Restaurant—this dish has been overwhelmingly popular among locals and visitors alike. Often enjoyed as a partner to beer, its unique and rich flavor makes it one of the signature dishes of contemporary Chinese cuisine.
Origin and Development
The roots of crayfish cuisine in China stretch back to the early 20th century in Jiangsu and Hubei provinces. As the American crayfish (Procambarus clarkii), said to have originated from Japan, spread across the country, it became a significant part of local food culture. Since the 1980s, urban night markets and street food stalls ensured the crayfish’s status as a beloved and affordable delicacy. The distinctive “thirteen-spice” seasoning, blending philosophies of traditional medicinal cuisine from Hunan and Hubei with the spice-rich traditions of Sichuan cuisine, has grown increasingly popular in major cities in recent years.
Cooking Features
The hallmark of Shísān Xiāng Xiǎo Lóngxiā lies in its complex blend of spices. Commonly used aromatics include Sichuan peppercorn, black pepper, star anise, cinnamon, clove, cassia, fennel, dried tangerine peel, ginger, garlic, chili peppers, cumin, and bay leaves. These ingredients are heated with a special oil (typically vegetable oil or chili oil) and large amounts of garlic and fermented sauces, ensuring the crayfish are thoroughly coated and flavorful. The finished dish showcases a vibrant red hue, merging medicinal aromas, numbing spiciness, and a refreshing aftertaste. As "beer crayfish" (啤酒小龙虾), it is widely paired with ice-cold beer and sold as a popular set in many establishments.
Popularity on Beijing’s Guijie Street
Located in Beijing’s Dongcheng District, Guijie is a gourmet street famous nationwide for its vibrant, late-night dining scene. The flagship Huda Restaurant here specializes in crayfish dishes, drawing long lines every evening. Its signature "Thirteen-Spice Crayfish," made with fresh, live crayfish and thirteen spices, is a must-try menu item. In recent years, each restaurant has crafted its own unique recipes, ranging from authentic medicinal versions to more accessible garlic-heavy flavors, reflecting a broad approach to flavor.
Diversity and Contemporary Variations
Beyond the traditional thirteen-spice preparation, urban centers like Beijing and Shanghai frequently offer a variety of toppings and flavor changes, such as basil, corn, potatoes, and fish roe. Modern adaptations also include medicinal soup variations, as well as Western-style pairings with butter or cheese, highlighting the dish’s evolutionary journey at the crossroads of diverse food cultures.
Influence on Food Culture
Crayfish consumption peaks between June and September, with national consumption estimates reaching several million tons annually. The spread via SNS by urban consumers and mass supply by restaurant chains have transformed crayfish into an icon of the night economy and dining-out trends. Because the basic ingredient is mild in flavor, the complexity and blend of spices serve as a distinguishing mark of each chef’s skill, giving rise to the local custom of choosing establishments based on culinary prowess.
Health and Nutrition
Crayfish are low in fat, high in protein, and rich in essential amino acids and minerals. However, attention should be paid to the high amounts of oil, salt, and spices used in its preparation. The inclusion of medicinal elements is credited with benefits such as promoting digestion and improving blood circulation from the perspective of traditional Chinese medicine, making this dish of interest in both traditional and modern nutritional studies.
Summary
Thirteen-Spice Crayfish represents the essence of urban dining culture in China, offering a singular culinary experience where tradition intersects with modernity. As a symbol of China's contemporary and diverse food scene, it continues to captivate the palates of both domestic and international gourmet travelers.
