Chongqing: Fragrant Spicy Crab 重庆的香辣蟹

Integrating hot pot and seafood, combining Sichuan cuisine and Guangdong cuisine styles, the Sichuan dish Fragrant Spicy Crab created by the people of Chengdu has been very popular with Chongqing people. It is fragrant but not too rich, spicy but not dry, and tasty while delicious. It is served after being fried with oil, broad bean paste and spices. After the crab is eaten up, some soup can be poured into the remaining seasoning and then you can boil other dishes in the soup. After enjoying the delicious crab, you can also enjoy the wonderful hot pot.
集火锅与海鲜于一身，融川菜和粤菜为一体的川菜香辣蟹由成都人创制，成为了时下重庆人的心头好。香而不闷，辣而不燥，鲜而可口。先用油、豆瓣、香料等炒好后上桌，把蟹吃完后，各剩下的作料加上汤，吃了螃蟹肉才开涮，过罢螃蟹瘾，再过一把火锅瘾。

How to Make Spicy Crab
Fried crabs are a common Chinese dish, seen on the menus of many neighborhood restaurants and prepared on a regular basis in homes for family dinners or special occasions. Mixing the intense, bold flavor of fried crab with a sweet and spicy sauce made of hot chili sauce and plum paste, fried crabs with spicy Sichuan sauce is a dish that will leave dinner guests or family members begging for more. Serve with a crisp green salad, a bowl of steamed white rice and a glass of chilled dry whine wine or Chinese beer.