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Boiled crayfish with spices in salt with foamy beer for a snack.

Chinese small lobster stir frying with chili

Spicy crab at a street food stall in the city of Bangkok in Thailand..

Spicy lobster in a round plate, Chinese hot pot cuisine, photography light and black background

Szechuan style fried frog in spicy pepper soup

spicy mala Xiang guo laksa curry with seafood prawn, scallop, chicken meat, vegetable, noodle and chilli sambal thick gravy sauce in plate on wood table asian halal food cuisine menu for restaurant

Crayfish is one of the most popular food to Chinese in summer time. The crayfish of photo is a little blurred due to the motion.

Vegetables Set and Spicy vegetable and shrimp salad, its is menu for healthy

A vibrant and spicy dish of Mala Crayfish, a popular Chinese delicacy known for its fiery flavors. The crayfish are cooked in a rich sauce made with Sichuan peppercorns, chili peppers, and other aromatic spices, delivering a numbing and spicy experience that is beloved in Chinese cuisine.

$The centerpiece of this dish is a half-lobster, its shell an appetizing orange-red color, indicating it has been expertly cooked to a crispy texture. The lobster is presented alongside cubes of spicy tofu in a white serving dish.\nThe chili sauce and well-seasoned tofu cubes impart a rich, numbing spicy flavor to the dish. Paired with the crispy lobster, this creates a delightful contrast and balance of tastes. The slices of lime and vegetable garnishes around the dish add a refreshing touch of color and aroma.\nThis spicy tofu and lobster dish is undoubtedly an outstanding Sichuan-style gourmet offering. The chef has skillfully combined the numbing spiciness of the tofu with the fresh sweetness of the lobster, crafting a unique and memorable dining experience. This fusion is sure to be appreciated by discerning diners.$

Seafood cataplana, typical Portuguese dish, with lobster, shrimps, mussels, vegetables

Thai Chili Paste: A Hot and Delicious Culinary Delight for Authentic Thai Cuisine.

Crayfish is one of the most popular food to Chinese in summer time.

Close-up of steaming vegetables and spices simmering in oil, part of the traditional process of cooking Uzbek plov, creating a rich, aromatic dish. Tashkent, Uzbekistan

This photo features an authentic spicy Sichuan delicacy, a crayfish, being picked up with chopsticks. The vibrant colors and intricate textures of the dish highlight the rich and fiery flavors that are characteristic of Sichuan cuisine. This mouthwatering image captures the essence of Chinese culinary artistry, showcasing a dish that's as visually appealing as it is delicious. Perfect for food lovers and enthusiasts who appreciate the bold and spicy tastes of traditional Chinese fare.

$Chinese style crayfish with garlic and bell pepper.\nCrayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.\nClaws of larger boiled specimens are often pulled apart to access the crayfish, as seasoning and flavor can collect in the fat of the boiled interior.\nThe crayfish culinary trend swept mainland China since the late 1990s, and now as the world's largest producer and consumer of crayfish, all of China's crayfish are farmed Procambarus clarkii. Crayfish are prepared in a variety of different ways in different regions, with the most popular way being spicy (a combined flavor of Sichuan pepper and hot chili) stir-fried with other ingredients, or stir-fried with minced garlic or salted egg yolk for those who can't eat spicy food. steamed whole for those who prefer lighter flavors, or putting them in Huadiao jiu (sometimes using other type Huangjiu, or even more wines) for 5-8 hours after steaming. In Beijing, the ma la flavored crayfish is shortened to \$

red crayfish with green peppers on a plate for eating

A tantalizing dish of Spicy Crayfish, or Mala Xiaolongxia, prepared in the traditional Sichuan style, featuring a rich blend of fiery chili peppers, aromatic spices, and fresh, succulent crayfish. This vibrant and mouthwatering delicacy is a popular choice for seafood lovers seeking a bold and flavorful culinary experience.

Cambodian cuisine sets, fried mantis shrimp, prawn soup and other seafood Khmer style with beverages. Sihanoukville, Cambodia. Close-up. Focus on fried mantis shrimp.

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