The names of the spicy crab and spicy crab looked similar, but in fact, there was a big difference between the two. The former was a Singapore dish, while the latter was a Sichuan cuisine. The latter's seasoning was far less cumbersome than the former, and the appearance and cooking methods were different.
Opello made such a judgment because most chefs would choose Sri Lanka's big crab for chili crab, followed by United States blue crab. Every dish had the most suitable ingredients. There were many kinds of crabs, but Singapore's Chili crab would choose these two.
When they saw from the corner of their eyes that Yuan Zhou had chosen the swimming crab, they would subconsciously think that it was the spicy crab. As mentioned before, opello had a good understanding of Chinese cuisines and the best ingredient for the spicy prawns in Sichuan Province was the swimming crab.
