Deliciously spicy crayfish is a popular Chinese delicacy, especially as a late-night snack served at their peak succulence in the warmer months.

In Qianjiang city, Central China's Hubei province, one of China's largest crayfish production areas, it is possible to sample fresh crayfish year-round.

"Thanks to new farming technologies, we're able to regulate the quantity, quality and harvesting of crayfish in winter and ensure their healthy growth and stable production all year," says Li Mingbo, deputy director of the Hubei Crayfish Industry Technology Research Institute.

Based in Qianjiang, the institute has systematically focused on new technologies since the end of 2022. Li and his team have broken through technical bottlenecks through trial and error.

He explains that the traditional peak harvest season for crayfish is from April to June, with scarce supply in autumn and winter. This results in market oversupply, volatile prices and short earning periods for farmers.

"The key is to address the issues of poor quality and low yields in winter, when the crayfish have the habit of becoming dormant at low temperatures," says Li.

Crayfish are traditionally raised in ponds or paddy fields. In extreme heat or cold, they burrow into mud to protect themselves and stop growing and gaining weight. Females also use these burrows for reproduction and nurturing their young.

According to Li, the new breeding model requires farmers to first upgrade their ponds or paddy fields. The area can be divided into a breeding zone and a grow-out zone by building ridges and installing barrier nets to prevent crayfish from burrowing and to control their stocking density.

"Maintaining an appropriate stocking density is crucial," Li says.