Sichuan Cuisine is known for its Ma (numbness/tingliness) and La (spiciness)... they are clearly addictive flavors... I craved Ma La all week, so a few days later, I went back to Ghost Street to a restaurant called Hu Da... which supposedly had the best Ma La Little Lobster (i.e. crayfish)...their crayfish Ma La sauce is super... in addition to Sichuan peppercorn (which gives the Ma-ness) and Sichuan red chili pepper (which gives the La-ness) the sauce also had bay leaves, garlic and other herby looking stuff... though we weren't sure what seasoning (soy sauce?) they used.
But, as good as their Ma La Little Lobsters, I liked their fragrant chili baby hairy crabs even more... it was Ma La, but it had a different sauce that exuded a subtle sweetness... coupled with the slightly fried crunchy texture of the hairy crabs... simply divine!
Here is a closeup... look at the roe! Kind of looks like a big spider huh? Not pictured is the shell which also contained generous portions of roe... so yummy!
Massacre... we probably used up ten pairs of gloves.