Fried Spicy Crab (Miao-style)
This dish is truly unique. At first glance, the red glutinous rice pieces might be mistaken for fermented glutinous rice. It turns out, as explained by the chef, that the red bits are actually made from glutinous rice flour ground into powder, mixed with Zunyi chili peppers, and then soaked in a vinegar jar for about two weeks to create a special chili paste. Stir-frying the crab with this chili results in an exceptionally fragrant dish that is light yet richly aromatic, tender yet succulent and firm, offering a delightful chewiness.
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