Thinking about this, Fu Yu couldn't help but chuckle.
Zhao Meng chopped and prepared the crabs, mixed the crab roe and paste together, added some seasoning, blended them well, and put it in the fridge for freshness.
And just like that, the crab paste was complete.
After marinating, if a customer orders it, it's ready to serve straight from the bowl.
Fu Yu had tasted crab paste before. When eating it, he'd scoop a small amount with chopsticks, and the taste on the tip of his tongue seemed to carry a hint of the sea. Every bite was filled with the richness of crab roe and the sweetness of crab meat, soft and dense, melting in the mouth, with a salty umami flavor that lingers.
If you dip the crab paste in a bit of rice wine or rice vinegar, the taste elevates even further.
The first taste is fresh when you eat it, then comes the spiciness of the pepper, followed by the sting of ginger.
It pairs excellently with porridge, rice, or alcohol.
