Mala Crawfish is a nightlife obsession in Beijing and most of big cities in China. The Sichuanese crawfish is stir-fried in heaps of oil via the wok, with a mass of spices including the infamous numbing peppercorns, chilies, soybean paste, ginger, garlic, leeks and cooked in mere minutes it’s then served in a giant bowl as a mass of pokey claws and chili-oil glossed tails. This year Legend 72 put this delicacy on the menu.With a pint of cold Sapporo draft beer, it should complete a perfect night of Sichuan food experience.