It’s shrimp season again. Across more than 4,000 direct-sale stores and 10,000 partner restaurants nationwide, «Qianjiang Crayfish» has diners packed in.

That’s right, the star is me—a little crayfish from Qianjiang.

But you might not know that behind my journey to the table lies an «AI revolution» from pond to cloud. Smart farming, robotic shelling, QR code traceability… AI has reshaped every link of my entire supply chain.

Thanks to this wave of «smart» transformation, my confidence is growing: by 2025, the comprehensive industrial chain output value will exceed 90 billion yuan, with a total farming area of 956,000 mu, making it the largest and most complete chain in the country.

My «Tech Bundle»:

From seedling to table, it’s all handled by AI

First, let me show you my «smart mansion.»

I used to live in the shrimp ponds of Qianjiang’s Zhangjiayao «Four-Season Shrimp» experimental demonstration base. A farmer used to row a small boat around the pond every day, checking water, feed, and water quality, exhausting himself. Now, he just swipes on his phone—and the pond’s aerator starts automatically.

Oxygen deficiency can be deadly for shrimp. In the past, relying on manual work often led to mistakes.

With this «AI Smart Farming System,» labor costs are cut in half, and yields have increased by 15%. When farmers face problems, they can ask the AI robot directly on their phones, and it provides an instant «prescription.»

There’s also a nifty tool: a portable QR code. When you buy me and scan it, you can see which pond I grew up in, what I ate, and when I was caught—information comparable to a human ID card.

Let’s talk about my «genetic upgrade.» In the past, most of my family were «free lovers,» with parents and siblings varying in size and shape. But now it’s different—the specially bred «Qianjiang Crayfish No. 1» grows 15% faster than before, and every one of us is robust.

Today, Qianjiang has achieved «Four-Season Presence»—last winter, my family produced 26,000 tons of winter shrimp. Farmers’ ponds, once only busy for one season, now yield harvests in winter too, earning an extra 2,000 yuan per mu. During the Spring Festival, when the rest of the country was still in a «shrimp shortage,» I was already on tables in Beijing, Shanghai, Shenzhen, and other cities.

Finally, the big reveal—my «robot partner» (intelligent shrimp-shelling robot)!

Its tactile sensors work like a master craftsman’s hands—twist and turn, precise operation, matching the skill level of an experienced worker.

My «Full-Body Transformation»:

From shrimp meat to shell, everything becomes treasure

In the past, my fate was simple: the meat was eaten, and the shell was thrown away.

Now, my whole body is valuable—I can «turn shells into gold.»

A technology company, in collaboration with a university, has built a chitin deep-processing center. They successfully extract products like glucosamine hydrochloride, chitosan, and chitooligosaccharides from shells, widely used in biomedicine, functional foods, and cosmetics. It processes 100,000 tons of shrimp shells annually, producing 5 billion health supplement capsules per year, with an annual output value of 1 billion yuan—a leap from selling by the kilogram to selling by the gram.

Previously, if you wanted to eat me, you had to queue at a restaurant. Now, a food company has launched the country’s first bagged ready-to-eat product—just tear it open and eat. Brand snack chains have made me a top new product. From the table to the pocket, I’ve officially «crawled» into college students’ snack bags.

A crayfish holding group has introduced «fish-shrimp cakes,» pairing fish with me for extra freshness. Young people, while watching shows or camping, can tear open a pack—healthier than chips, more satisfying than biscuits.

From raw materials sold by the ton to

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Qianjiang

Qianjiang is a district in Chongqing, China, located along the Qian River. Historically, it was part of the ancient Ba Kingdom and later developed into a key transportation and trade hub due to its position in the mountainous Wuling region. Today, it is known for its scenic landscapes and as a center for tourism and local culture.

Qianjiang Crayfish

Qianjiang Crayfish refers to a famous freshwater crayfish variety from Qianjiang City in Hubei Province, China, which has become a culinary specialty and economic driver for the region. The industry gained prominence in the early 21st century as local farmers developed innovative rice-crayfish co-cultivation methods, turning Qianjiang into the «Crayfish Capital of China.» This cultural and agricultural phenomenon now supports a thriving food culture, with dishes like spicy crayfish becoming popular nationwide.

Zhangjiayao

Zhangjiayao is a historic village in China, known for its well-preserved traditional architecture and cultural heritage. Dating back to the Ming and Qing dynasties, it features ancient residential buildings, stone pathways, and ancestral halls that reflect the region’s rich history. The site offers visitors a glimpse into rural Chinese life and architectural styles from centuries past.

Qianjiang Crayfish No. 1

Qianjiang Crayfish No. 1 is a famous cultural and culinary landmark in Qianjiang, Hubei Province, China, known for its role in promoting the region’s signature crayfish industry. The site originated from the local tradition of crayfish farming, which began in the early 2000s and rapidly grew into a major economic and cultural symbol, celebrated through festivals and cuisine. Today, it represents the successful integration of agriculture, tourism, and gastronomy, highlighting Qianjiang’s identity as the «Crayfish Capital of China.»

Beijing

Beijing, the capital of China, is one of the world’s oldest cities, with a history spanning over 3,000 years. It served as the imperial capital for much of the last 800 years, most notably during the Ming and Qing dynasties, which left iconic landmarks like the Forbidden City and the Temple of Heaven. Today, Beijing is a bustling modern metropolis that seamlessly blends its rich cultural heritage with rapid contemporary development.

Shanghai

Shanghai is a major global financial hub and one of China’s largest cities, with a history as a key port that opened to foreign trade in the mid-19th century. It became a cosmopolitan center under foreign concessions, blending Eastern and Western influences, and later experienced rapid modernization after China’s economic reforms in the 1990s. Today, it is known for its iconic skyline along the Huangpu River, historic Bund, and vibrant cultural scene.

Shenzhen

Shenzhen, located in southern China near Hong Kong, was a small fishing village until it was designated as China’s first Special Economic Zone in 1980. This transformation rapidly turned it into a global hub for technology, innovation, and manufacturing, earning it the nickname «Silicon Valley of China.» Today, Shenzhen is a modern metropolis known for its futuristic skyline, vibrant tech industry, and cultural landmarks like the OCT Loft creative district.

Four-Season Shrimp

«Four-Season Shrimp» refers to a traditional Chinese culinary dish or cultural practice, often associated with regions like Jiangsu or Zhejiang, where shrimp are farmed or harvested year-round due to mild climates and advanced aquaculture. Historically, this technique dates back centuries, allowing fresh shrimp to be available in all seasons, which was highly valued in imperial courts and local cuisine. The term symbolizes both agricultural ingenuity and the cultural importance of seasonal eating in Chinese food traditions.