Taster consumes 1 kg ofcrawf ish per day
In a crawfish processing factory in Qianjiang, Hubei Province, Qu Yunxiao, a 25year-old Shandong woman, peels and tastes crawfish while recording the shape, color, taste and spiciness of each batch. She is a full-time "crawfish taster." Because of the rise of crawfish ecommerce, crawfish-tasting has become an important emerging profession.
Tons of crawfish pass through a number of the factory's assembly lines every day to be turned into frozen seasoned crawfish. They are then dispatched to Tmall's cold storage centers all across China.
Before delivery, crawfish tasters like Qu must check for quality. They must ensure that the meat is tight, the body is intact, no clamps are broken, and the taste is spicy. In the intervals between blind-tasting different batches of crawfish, tasters rinse their mouths with milk to remove the spicy taste and again with mineral water to remove the salty flavor. If a crawfish is found to be poor in meat quality or taste, the whole batch is discarded.
A taster consumes about one kilogram of crawfish on an average day. In the company where Qu works, there are about 50 full-time tasters with an annual salary of up to RMB 600,000. Now the company is expanding its capacity and is in urgent need of more crawfish tasters; however, qualified tasters are difficult to find because they must be familiar with all aspects from cooking to quality control to supply chains.
Qu Yunxiao tastes crawfish.