"This winter, crayfish breeding technology is more mature, the farming area has been further expanded, and the crayfish output has increased," says Guo Song, office director of the trading center.
Dong Xinghua, manager of the flagship branch of Shrimp King, a crayfish restaurant chain headquartered in Qianjiang, says that live crayfish in winter have been available in the restaurant since December 2024. This winter, the supply is abundant. "About 70 percent of our sold dishes are made from larger-sized live crayfish, while the remaining 30 percent are flash-frozen crayfish."
