When summer arrives, Wuhan transforms into a crayfish paradise. Cooked steamed with garlic, stir-fried with chili and Sichuan pepper, or braised in beer. Served by the kilo on metal trays, eaten with bare hands. The city has a dedicated Crayfish Street.
Crayfish became popular in the 1980s. Wuhan's position on the Yangtze gave it abundant freshwater crayfish. By the 2000s, Wuhan had become China's crayfish capital.