Now is the time here when people here love to eat crawdads, crayfish...whatever you call them. There are vats of them in the entryway of almost any restaurant, and it may be difficult to keep them in as they climb all over each other looking for an escape route!
But the restaurant down the street from us cooks them only one way...in a large vat of oil and hot red peppers. The heat from the peppers is smoky and mellow, at first...but when they come to the table on a big, flat tray they are literally smothered in pepper halves. You have to scrape those pepper bits off to find the little crawdad delciousness!
Yum in Beijing!