{
  "contentStorage": "postgres",
  "title": "麻辣小龍蝦",
  "description": "麻辣小龍蝦以克氏原螯蝦為主料，常作宵夜和下酒菜；起源傳播與江蘇盱眙及北京簋街的龍蝦節有關。「十三香」是約定俗成的稱呼，實際可由二十多種香料調配。",
  "url": "/zh-hant/concepts/mala-crayfish.html",
  "entity": {
    "id": "concept_mala_crayfish",
    "type": "concept",
    "title": "麻辣小龍蝦",
    "slug": "mala-crayfish",
    "summary": "麻辣小龍蝦以克氏原螯蝦為主料，常作宵夜和下酒菜；起源傳播與江蘇盱眙及北京簋街的龍蝦節有關。「十三香」是約定俗成的稱呼，實際可由二十多種香料調配。",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "zhwiki",
        "title": "麻辣小龙虾（维基百科）",
        "url": "https://zh.wikipedia.org/wiki/%E9%BA%BB%E8%BE%A3%E5%B0%8F%E9%BE%99%E8%99%BE"
      }
    ],
    "createdAt": "2026-10-31T04:01:29+08:00",
    "updatedAt": "2026-10-31T04:01:29+08:00",
    "updatedBy": "user:admin",
    "revision": 20,
    "body": "麻辣小龍蝦簡稱「麻小」或「麻小兒」，主要食材為克氏原螯蝦，通常作為宵夜和下酒菜。[^zhwiki]\n\n## 起源與傳播\n\n江蘇盱眙自2000年起舉辦龍蝦節，當時主要以炒製方式烹調小龍蝦。此後盱眙龍蝦傳播至蘇、浙、滬等地。2001年後，麻辣小龍蝦傳入北京簋街等地；2002年簋街舉辦首屆「麻辣小龍蝦節」，進一步帶動其在北京及其他地區流行。[^zhwiki]\n\n## 「十三香」口味\n\n盱眙「十三香麻辣小龍蝦」的「十三香」是一種約定俗成的稱呼，調料實際可由二十多種香料搭配而成，並可組合出多種風味。因此，「十三香」不表示配方固定為十三種香料。[^zhwiki]\n\n## 食用方式\n\n麻辣小龍蝦常見於夜市，作為宵夜或下酒菜食用。食用時通常需要剝去蝦殼。[^zhwiki]",
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    "conceptKind": "dish"
  },
  "entities": null,
  "mentions": [
    {
      "fromId": "concept_wanghong_meishi",
      "fromTitle": "网红美食",
      "fromUrl": "/zh-hant/concepts/wanghong-meishi.html",
      "fromType": "concept"
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  "versions": [
    {
      "revision": 20,
      "updatedAt": "2026-10-31T04:01:44+08:00",
      "message": "当前版本",
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  "infoFields": [
    {
      "key": "concept_kind",
      "label": "概念型別",
      "value": "菜品"
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