My May Holiday Adventure: Cooking Crayfish

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

This May, when crayfish are at their plumpest and most delicious, I escaped the hustle of school and retreated to my grandparents’ peaceful village, where they’ve lived for over sixty years. Stepping onto the country road, I breathed in the scents of earth, home, and freedom.

To my delight, Grandpa had already set traps and caught three buckets of lively crayfish! Cleaning them was an adventure—snapping off heads, removing gills, and scrubbing their shells over and over with my younger brothers. By the time we finished, the crayfish gleamed in their original vibrant red, as if polished by our efforts.

Then came the real magic. I heated oil in the wok until it shimmered, then tossed in spices—star anise, ginger, and dried chilies—filling the air with a mouthwatering aroma. Holding the lid like a shield, I bravely dumped in the crayfish, listening to their shells crackle as they turned from dark brown to fiery red. For a fresh crunch, I added onions and cucumbers at the end, creating a dish as colorful as a summer garden.

Around the big round table, three generations of my family laughed, shared stories, and savored every bite. The warmth of the house hummed with praise for my cooking, and in that moment, I understood: food isn’t just about taste—it’s the thread that weaves a family together.