Steamed crayfish. [Photo/WeChat account: wuxishilvyouju]

For locals of Nantong, no summer is complete without a steaming platter of crayfish. Paired with chilled drinks and good company, the ritual of peeling, dipping and savoring these crayfish is as much about beating the summer heat as it is about enjoying the food itself.

The city’s crayfish scene offers something for every palate. A perennial favorite is the 13-spice crayfish, slow-cooked with a secret blend of spices until the sauce becomes rich and glossy. The result is a complex layering of heat and aroma — spicy enough to tingle without overwhelming, savory down to the bone.

For those who prefer a milder option, golden garlic crayfish is a top contender. The garlic is simmered until creamy and fragrant, coating the bright red shells in a thick, aromatic paste.

Purists often favor steamed crayfish as the ultimate test of freshness. The live catch goes straight into the steamer with little more than a dash of heat, emerging after about 10 minutes with its natural sweetness on full display. The meat remains firm and succulent, best enjoyed with a light dipping sauce that enhances rather than masks its flavor.

On the other end of the spectrum, chilled crayfish offers a refreshing twist on the summer staple. Low-temperature chilling locks in the sweetness while keeping the flesh springy and juicy.

And the variety does not stop there — there are egg yolk-coated crayfish, pickled-vegetable versions, soy-braised crayfish with pork bones, oil-braised and spicy pepper styles, all of which have their place on Nantong's ever-expanding crayfish menu.

This summer, Nantong is rolling out the red carpet — and the red shells — for food lovers looking to taste their way through the season.