Do Asians make better crawfish boils?

I hate when they put all that shite on the outside of the crawfish.

The white boot lickers around here will never say it but Chinese crawfish are more flavorful than Louisiana crawfish.

I can only provide one experience but I went to an Asian boiling place a few weeks ago and it entirely too much garlic. Look, I love garlic like the next man but this was ridiculous. Also, it wasn’t cloves like we put in boils but it was minced and appeared to be tossed with the crawfish after boiling.

I don’t think that I can exaggerate how much garlic was mixed with this crawfish. Everything tasted and smelled like straight garlic for 2 days.

I use to make fun of "sauced" crawfish because it seemed pretty dumb to just put sauce over the shell. But soaked AND sauced, the sauce if you leave it soaked in that sauce for awhile it is the goat.

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Went to an Asian owned boil and those flavors hit. They use some strong spices on these and make the flavors really pop. Crawfish innovation. These boys use spices not found in old bay

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You’re not from acadiana.

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Do Asians make better crawfish boils?

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100% legit from personal experience.

That's part of the entire Crawfish enigma. Propaganda to always be fearful of foreign seafood, yet ya'll dumbasses pay $40 for 10 pounds from a fricking snowball stand.

Unlike crawfish though, king cakes really are a weak spot in the Louisiana line up. They're mediocre by default and extraordinary ones are merely solid.

aggie talmbout old bay and crawfish smdh

frick no