Spicy Crab

Spicy Crab

　　The spicy crab is made using tender meat crabs around 500 grams each, raised in their own crab farm for over four months. It’s said that only about 5 kilograms can be selected from every 150 kilograms. The crab farm is located at the junction of river and sea water, giving the crabs especially fresh and sweet meat. To ensure freshness, the restaurant delivers the crabs by special vehicle daily, guaranteeing they arrive within 12 hours from the farm to the restaurant.

　　The spicy crab served at the table is a vibrant mix of red and yellow, with a plump, inviting sheen. With one bite, the rich aroma of crab bursts through. The owner says that aside from freshness, the most important element is the seasoning. Chefs from Sichuan blend over 30 different seasonings, simmer the crabs for several days, then stir-fry them for 3–5 minutes with a premium Chengdu base. The resulting dish isn’t just deliciously flavorful and uniquely spicy—the golden color and untamed, natural taste shine through. 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 the crab in multiple ways. After eating the crabmeat, the remaining sauce and crab bits in the pot can be mixed with a secret broth (spicy or not), turning into an irresistible crab soup. Add tofu, glass noodles, or seasonal vegetables, and you’ve got a hot pot that’s simply irresistible.