Aside from the perplexing step of frying the sea cucumber, the rest of the filling preparation for the Double Crab Bun lies within Qin Huai's understanding.
It also matches the description provided by Uncle Wang's recipe.
In simple terms, using fresh crab roe for the Double Crab Bun and using crab yellow sauce represent two different cooking philosophies.
Both require a high level of finesse from the chef. The former demands minimizing seasonings to preserve the food's original taste, which is the crab roe flavor. It's about using the least seasonings to cover the fishy taste of sea cucumber and crab roe, while simultaneously giving a new flavor that pairs the sea cucumber with crab roe.
Qin Huai calls this taste concept "bland," using seemingly bland seasonings to highlight the natural taste of the ingredients. In this method, the focus of the Double Crab Bun appears to be on crab roe, but the real challenge lies with the sea cucumber.
