456 Let go you brat

The Sichuan crayfish was an instant hit, after all, Su Wan had put all her energy into making it. The Sichuan crayfish that she made was an improvised version of the Sichuan Ma La crayfish because she didn't have the dried chicken powder, thus, she had to go through the Lon way and make a chicken curry powder with cumin, fennel seeds etc which made the entire thing even more flavorful ( don't try this at home). After all, she didn't have a dehydrator as she needed in the original recipe. However, even with this added twist her family still liked the taste of this new and improved version of the spicy crayfish.