Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less flavour).
May marks the arrival of crayfish season, when the small freshwater crustaceans are welcomed on dining tables across China. In the Guangxi Zhuang autonomous region, rural communities have transformed ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results