Shrimp, which originates from the Han oil field in Hubei, Hubei province, is now spreading throughout the world and has been adapted to local tastes and has become a famous dish. The main cooking process is fried. They are famous for their colourful dates, their fragrance, their tender sweetness and their oily mouths. Traditional prawns tend to be more healthy and nourished than the “five-seventy-oil shrimps” in the river, reaching extreme levels of nutritional health and taste through hundreds of years of sedimentation, i.e. maintaining the smallest level of nutrient loss of raw shrimps and adapting them to difficult appetites. Because “five-seventy oily prawns” are not suitable for all humans, the fragrances and Chinese medicine that have been put into them are no longer necessary among the population of the Jianghan oil fields, and the food table in the old Jianghan oil fields is much lighter than that made of garlic, quail eggs or potatoes, small amounts of peppers and peppers, and the crayfish gas is a new, purer form of “shrimp” adapted to the current trend towards healthy diets。
