Premium Spicy Crab

Premium Spicy Crab

　　Premium Spicy Crab

　　The spicy crab is made from tender meat crabs around 500 grams each, raised on their own farm for more than four months. It’s said that only about 5 kilograms can be selected from every 150 kilograms. The farm is located where river water meets seawater, resulting in especially fresh and sweet-tasting crab meat. To maintain freshness, the restaurant delivers the live crabs by special van daily, ensuring they arrive within 12 hours of being harvested.

　　When served, the spicy crab is vibrant red and yellow, with a rich color that radiates an enticing gloss. Take a bite, and the intense flavor of the crab fills your senses. The owner says that apart from freshness, the most important thing is the seasoning. Chefs from Sichuan blend over 30 different seasonings and simmer the crabs for several days before stir-frying them for 3–5 minutes and mixing in Premium Chengdu-style base ingredients. The result is not only tender and flavorful crab with a unique spicy kick, golden color, but also a wild, natural taste that’s hard to resist. It’s said that the chef’s signature spicy crab has even won an award at the Chengdu Food Festival.

　　If one dish isn’t enough, you can enjoy multiple ways to eat the crab. After finishing the crab meat, the remaining sauce and crab bits in the pot can be mixed with a secret broth (spicy or not), turning it into an irresistible crab soup. Add tofu, glass noodles, or seasonal vegetables, and you’ve got a hotpot that’s simply mouthwatering.