PREVIEW
... t to taste.
Customers come to Qianlima for seafood because of this freshness and unique cooking technique.
Fu Yu steamed eight crabs in two pots.
The key to steaming crabs lies in controlling the heat.
The duration directly affects the texture of the crab when eaten.
If the time is short, it won't sterilize, and the crab roe won't solidify.
If it's too long, the crab meat becomes dry and loses its freshness.
Therefore, when Fu Yu first lear ...
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