I have blogged about this here and here before, but xiao long xia/小龙虾 or crawfish is something I’ve never missed out whenever I visit China. I usually get my fix of crawfish in Beijing, but I have to say that these spicy and aromatic crawfish (香辣小龙虾) I had in Shanghai–cooked without huajiao/花椒 or Sichuan peppercorns–are no less incendiary and addictive…
Remember my Sichuan-style crawfish post? Well, here is the real stuff. To get some of the best ma la xiao long xia (麻辣小龙虾) or numbing and spicy crawfish in Beijing, head over to this restaurant called “Hua Jia Yi Yuan” (花家怡园) at the famed Guijie (簋街), a street packed full of neon-lit restaurants and hungry patrons…
(Chinese recipes, prepare authentic Chinese food now!) I have never cooked crawfish at home. I have to confess that these little feisty and fierce some creatures almost had me surrender and call for rescue. Handling these crawdads and crawmoms ain’t no piece of cake. I totally underestimated them. However, at the first bite of their juicy tails and heads, I…
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