Xuyi was among the first places to turn that preference into an industry. In the 1990s, crayfish were still regarded as low-value aquatic animals. That changed when local chefs began cooking them with a rich blend of spices that became known as "13-spice crayfish".
"Many people say Xuyi crayfish became famous not because of the crayfish itself, but because of the 13 spices," Cheung notes. What emerged was not just a dish, but a new kind of shared flavor experience — bold, sticky, and made for gathering around a table.
Local governments quickly turned that success into a defining city brand. Festivals, branding campaigns, and tourism projects transformed Xuyi into the "Crayfish Capital", attracting investment and reshaping the local economy around a single ingredient.
If Xuyi shows how crayfish became a brand, Qianjiang reveals how they evolved into a production system.
Here, farmers once saw crayfish as a problem because they burrowed into rice fields and damaged seedlings. The turning point came when local practices shifted to "rice-crayfish co-cultivation", allowing both rice and crayfish to thrive on the same land.
What began as trial and error gradually became a stable farming model: crayfish feed on weeds and plankton, while their movement and waste help fertilize the rice. A single field now produces both grain and seafood, turning conflict into mutual benefit, according to Cheung.
For many farmers, the benefits have been immediate and tangible. In Qianjiang, even small plots can generate steady annual income, often enough for families to stay in their hometowns rather than seek migrant work elsewhere. Harvesting is concentrated into short seasons, while earnings have become more reliable.
Around this farming model, a wider industrial chain has taken shape. Processing plants freeze, season, and package crayfish for year-round consumption. Logistics networks connect farms to cities within hours. What was once a seasonal rural product has become a nationwide supply system.
Cheung notes that crayfish farming has also expanded beyond its traditional southern base. With technical adaptations, it has spread into colder northern regions, where it follows a different agricultural calendar.
"In July and August, when growth slows in the Yangtze River region because of high temperatures, northern areas are entering their peak season," he says. That seasonal offset has created a continuous supply chain across different regions.
In places like Harbin, capital of Northeast China's Heilongjiang province, rice fields now produce both grain and crayfish, extending the geography — and the economics — of what was once a regional specialty.
Today, crayfish are more than a popular dish in China. They reflect broader changes in how food is produced, transported and shared, while offering a glimpse into the continuing evolution of Chinese cuisine.
For Cheung, the most interesting feature is not just the species' popularity at home, but also its potential abroad. Unlike earlier waves of Chinese food that traveled with migrants, crayfish come with a highly standardized system of farming, processing and production that is easier to scale internationally.
In recent years, Chinese crayfish have already appeared in overseas contexts, from cross-border shipments to international sporting events and a growing number of restaurants. Each new destination adds another chapter to their remarkable story.
What began as an introduced species has become part of a national rhythm of farming, dining, and commerce. Today, crayfish are gradually finding a place on the global stage — not just as a dish, but as a blueprint for how food can connect production, culture and communities across borders.
