Luminous cup Drunken crab intoxicating

After returning from going out, his wife said that Zong Shoushan would come in the evening. Zong Shoushan used to be a classmate of my daughter when she was studying Japanese, and sometimes he would come to my house with another classmate to play. He came and went and became my friend. He hadn't been to my house for a long time, and this time he said he would come, and it was estimated that something was going on. Not long after dinner he came, carrying a large bottle of drunken crab in his hand. I decided that Shoushan must have something to ask me.

　　After a few words of greeting, I asked directly, what do you want me to help? He said it was nothing, just come and see you. Without allowing me to ask again, he pointed to the drunken crab and said to me, I always have to give a little bit to a few friends to taste and listen to their opinions, so making it is always a little improved every year. The A Jun was reluctant to eat it, and transferred the drunken crab I sent him to his friend B. Afterwards, B told A that the drunken crab tasted really good, asked him where he bought it, and he wanted to buy a few bottles to distribute to relatives and friends. Shoushan heard that A had not eaten the drunken crab himself, so he gave him another bottle. A also knows that Shoushan was hired by a company to use his spare time to make drunken crabs, so he repeatedly instigated Shoushan to apply for a patent, hoping that he would make drunken crabs into a famous product in the local tourism market. Shoushan finally said, Teacher Tang, until today, I dare to give you a drunken crab to taste.

　　Shoushan originally worked in the canteen of the Grain Bureau, and with his drilling strength, he obtained the qualification certificate of a first-class chef, and later served as the manager of the catering department in a hotel. I sometimes take friends to dinner, and drunken crabs appear in the cold basin, and he will publicly introduce it to himself with a recipe he has developed. However, it has been more than two decades since he left the restaurant industry, and I believe he has been immersed in the study of drunken crab recipes. Although I have eaten his homemade drunken crab, I have lost all impressions for many years. Shoushan told me that the drunken crab he made, he wanted about five pounds of Huangpu River clear water crabs, and when it could be opened and eaten, it had become a dark red sauce with a little viscous, and the taste was completely different from the drunken crabs on the shelves of major supermarkets. That night I kept listening to ShouShan and couldn't keep my mouth shut.

　　One day at dinner, I deliberately opened a bottle of Wuliangye and opened the cap of the bottle containing drunken crabs, and a mellow wine smell and a gentle sweetness came to my nose. A drunken crab was sandwiched in a small dish: the blue back was slightly darker than when it was moving, and the underside of the claws was agate yellow throughout. This meaty bone-bearing wine special thing has eaten many poets such as Li Bai, Su Dongpo, and Lu You. However, they are "crabs", cooked intestinal men, and I am "crabs", which should be tasted slowly and carefully. First take a sip of wine, then fold the crab foot and put it in your mouth... This drunken crab makes you unable to say an accurate taste, and it is no wonder that there are more than twenty kinds of ingredients, no matter how you imagine, what taste and what taste.

　　Shoushan called that day and asked if I had eaten the drunken crab? When I say it tastes good, I just don't want to eat it. He said nine times out of ten that people said delicious, you eat it, I made it and sent it to you.

　　When I picked up the wine glass again to taste the drunken crab, I suddenly remembered the drunken crab poem written by Gao Xiangsun in the Song Dynasty: the west wind sends cold out of the lake field, and a dream falls in the spring of wine; the jiejia is all fragrant jade and soft, and the fat cream is like purple Xiajian; the soul is fascinated by the willow beach head moon, the old Songjiang urn is in the sky, not a intestinal greed tiller, and the flavor should be passed on to people. It tells the drunken beauty of the drunken crab. Thinking of the secret recipe prepared by Shoushan through the years, I had this five-flavored and miscellaneous wine. The aroma of Si Shi wine is refreshing, the crab smell is long and timeless, and it is happy to have a "must drink fine wine, and take the moon to get drunk on the high platform". (Tang Bingsheng)