Pan-Fried Crab with Five Flavors
Using round-bellied swimming crabs, the large claws are chopped off and the tips of the legs removed. Each crab is cut into eight pieces, coated with flour, and then cooked with a variety of seasonings such as curry, chili oil, and tomato sauce. The dish is bright red in color, with tender meat and a rich blend of five flavors
(Wenzhou)
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