The autumn breeze rises, and the crab meat is fat
Approaching the Mid-Autumn Festival, crab-eating also enters the tasting period
Shanghainese are most familiar with
Hairy crabs and pike crabs too
So, have you heard of butter crabs?
In Nansha, Guangzhou, the "hometown of Chinese green crabs"
Recently, we have ushered in the golden season of the year
Noble "butter crab" among green crabs
Also listed!
Butter crab
It is a sea crab that lives on the coast of the South China Sea
Because its crab body is golden yellow
The crab meat is tender and the crab yellow is rich
It is said that a thousand green crabs
to produce a butter crab
It is especially precious and of course not cheap
Generally speaking, the best time to eat butter crab is around the mid-autumn every year, when the butter crab meat is the freshest and tenderest, and the crab roe is the richest and sweetest.
Butter crab farmer Zheng Keke:
Now a top butter crab of about half a catty on the market, the market price is almost 2,000 yuan.
How can butter crab be so expensive?
Here we have to mention the origin of butter crab
It is actually a mutated blue crab
It is said that it takes a thousand green crabs to produce one butter crab, and its mutation is currently beyond human control.
Nowadays, Nansha's "king of crabs" butter crab is not only Guangdong's net red crab, as the golden signboard of Guangzhou Nansha fishery, it is exported to the whole country, and goes abroad and swims to the world.
Have you ever eaten butter crab?
(Thoughtful Shanghai)