Blue crabs in Myanmar are bigger than those in caves. Myanmar blue crab, also known as Myanmar meat crab, Myanmar black crab and Myanmar stone crab. Native to the waters around Myanmar and Bangladesh, it is named black crab because of its particularly black shell. Black crabs, like snakeheads, are particularly delicious. Although the black crab is completely black, once it is cooked, its shell will change from black to orange like other crabs.

Pang Qing, Myanmar is a big crab with a black shell and red crab claws. If you don't hold it firmly, you will be retaliated by its claws if you are not careful. Round body, fleshy feet, blue and black shell, yellow and red tongs, plump and round than ordinary crabs, but with thin skin and thick flesh, it doesn't hurt teeth.

This kind of crab is neither a river crab nor a sea crab, but lives at the intersection of fresh water and seawater. It combines the advantages of sea crab and river crab, which has both delicate meat quality and delicious taste.

Blue crabs in Myanmar have been known as "famous crabs in Asia" since ancient times. Why did they get this title? First, Myanmar has a coastline of 3,200 kilometers and is a natural place for crabs to grow. Secondly, Myanmar is a country dominated by agriculture with little light industry, so the crabs in this sea area are not polluted, and they are truly natural and pollution-free wild crabs.

Burmese crabs are the main ingredients of spicy crabs and lost crabs in China. Conservatively speaking, more than 60% of spicy crab farms, lost crab farms and meat crab pots in southern China are mainly made of Burmese crabs, and the rest may be Vietnamese meat crabs and Bangladeshi crabs.