My May Holiday Adventure: Cooking Crayfish

Have you ever tasted garlic crayfish—spicy, fragrant, and bursting with flavor? Or perhaps you’ve tried crayfish simmered in rich, aromatic oil? But have you ever cooked them with your own hands?

This May, when crayfish are at their plumpest and most delicious, I seized the holiday as a chance to escape school and retreat to the peaceful village where my grandparents have lived for over 60 years. As I stepped onto the country road, the scents of nature, home, and freedom washed over me.

To my surprise, my grandpa had already set traps and caught three buckets of lively crayfish! You can’t imagine how refreshing it feels to clean them—removing their heads and gills, then scrubbing their shells over and over with my younger brothers. By the time we finished, the crayfish had enjoyed the cleanest bath of their lives, their shells gleaming in their original vibrant red.

Next came the cooking. I heated oil in a wok until it shimmered, then tossed in spices and seasonings. Holding the lid like a shield against the sizzling splashes, I inhaled the rising aroma as the crayfish tumbled into the pot. I watched their shells shift from dark to fiery red, then added onions and cucumbers for extra freshness. The final dish was as colorful as it was mouthwatering.

Around the big round table, my grandparents, their children, and grandchildren laughed, chatted, and savored the meal. The warmth of the house echoed with praise for my cooking, and in that moment, I felt it deeply: food isn’t just flavor—it’s the bond that ties a family together.