Eating out in Beijing a few weeks ago we happened upon a great food street - Dongzhimennei Dajie. The most prevelent item on this street was fresh seafood. Many places had the raw/live items displayed in the front and we had fun just pointing and seeing how we'd end up getting each different seafood prepared.
Our favorite, by far, was the crawfish. They came whole (hands used to open and eat!) in a spicy, oily, red-pepper sauce that left a "tingle" in your mouth. Not just a fiery-hot tingle, but an actually prickely-tingle (think electric shock-like). Definitely a sensation I've never had!
Does anyone know what this dish is called? What is this sauce? What makes that tingle????? We'd really like to try to re-creat the dish if possible.