Friday, July 30, 2010
Claypot crab vermicelli (螃蟹冬粉) @ 螃蟹师傅
By a low fire, the crab starts sweating, and its juices slowly seep into the vermicelli and infusing it with its natural sweetness. As a result, all the goodness goes into the vermicelli which is particularly good at soaking up all the flavors. Then, the chef also throws in spring onion or coriander to enhance the fragrant. When you take off the lid, the first thing that hits you is the whiff of its perfume and the crab paste as decoration.
Every bite is full of the crab paste and vermicelli is so ‘juicy’ and tasty, you can taste the crab’s sweetness in every single vermicelli. Satisfied…