Spicy and savory crab with meat

Spicy Crab is a traditional Sichuan dish originating from Sichuan Province. In 1999, the founder of Shanghai Songji Spicy Crab refined it into a Shanghai-style Sichuan cuisine. The dish features crab meat as its main ingredient, accompanied by seasonings such as green onions, ginger, Sichuan peppercorns, dried chili peppers, and hot pot base. After being marinated in white liquor to tenderize the crab, it’s cut into pieces, coated with starch, and deep-fried until golden brown. It’s then stir-fried briefly with fragrant seasonings and simmered gently, resulting in a dish that boasts a delightful combination of aromatic spiciness, crisp texture, and a tantalizingly numbing-hot flavor. 
Crabs are rich in protein and trace elements and have nourishing effects. However, individuals with cholecystitis or those prone to allergies should consume them with caution. When preparing crabs, be sure to remove inedible parts such as gills, stomach, and intestines. The key to cooking them lies in using hot pot broth to enhance flavor and starch to lock in the tender, juicy texture of the crab meat. When eating crabs, avoid consuming them together with persimmons or cold beverages.