Nanchang has a serious crayfish (小龙虾, xiǎo lóng xiā) culture that peaks in summer. From May through September, dozens of specialist restaurants and street stalls serve spicy braised freshwater crayfish in multiple styles — the Jiangxi version tends toward garlic-heavy preparations with dried chilli rather than the overtly spicy Sichuan or sweet Hunan styles. Eating crayfish requires time and patience: cracking the shells, sucking the heads, and working through a half-kilo pile with cold beer is an evening activity, not a quick meal.
The best crayfish is found at informal outdoor restaurants near the Donghu and Qingshan Lake areas, where tables spread onto the pavement in warm weather. Prices are by weight, typically 30 to 50 yuan per 500 grams. Pre-packed bibs are provided at most places that take the eating experience seriously.