Crawfish craze keeps industry on a roll

Sector expected to maintain steady growth trend in nation as consumer demand for product surges

Seafood-savvy Chinese are eating more crawfish at restaurants and through e-commerce purchases. Resembling small lobsters, the delicacy has been quite popular on Chinese dining tables and for late-night snacks over the years.

May, when crawfish mature, is the start of the peak season for crawfish consumption, and it runs until September. Crawfish can be cooked in various flavors such as spicy, minced garlic, stir-fried ginger and scallion, braised soy sauce, and innovative flavors such as cooking with salted egg yolk, cheese, and fermented bean curd.