In the cold weather in autumn and winter, the most beautiful "eating light" for the family is a pot of fine wine and a crab to enjoy the chrysanthemum. Since ancient times, china has had "the west wind ringing, crab feet itching." Chrysanthemum yellow, crab meat strong. "When I say it, it means that whenever the autumn wind is together, it is the season of eating crabs. In particular, "Li Dong" has arrived, and crab has become the favorite of many people, as if it is the hottest food at present.
Even the late Su Dongpo, who we are most familiar with, in addition to the Dongpo meat that everyone is most familiar with, he also has a poem that writes: "Not to Lushan to live up to the eyes, not to eat crabs to live up to the belly", which means that not to have been to Lushan is to live up to their own eyes, not to eat crabs is to live up to their own stomachs, strictly speaking, not to live up to the mouth!
In fact, in addition to our Chinese, neighboring Japan is also quite particular about eating crabs. No, a crab in Japan was recently auctioned for 5 million yen (about 321,000 yuan), which is amazing! This crab with a back shell about the size of a palm appeared at an auction held in Tottori Prefecture, Japan, on the 7th, and was the highest local crab brand "Gokusei Star", which can be called "the Hermes of the crab world".
It is said that the bidding price of the crab is also the highest known price in the world at present, and it has won the latest Guinness Book of Records.
In China, the most expensive crab costs 2,000 yuan a pound, and money may not be able to buy it. This crab is called butter crab, just like its name, its body contains crab yellow like butter, so when it shines through the sun, it is like wearing a golden armor, and this layer of yellow crab yellow is covering every corner of the crab's body, which causes the whole crab to eat the taste of delicious crab yellow no matter what part it is.
Let's take a contest of the most expensive crabs in China and Japan, understand the difference between the two, and see if we can also produce "the most expensive crab in the world"?
<h1>First, Japan's most expensive "five-star crab"</h1>
Netizens who have traveled to Japan generally know that there are three famous crabs in Japan, namely: the Sapporo king crab in Hokkaido, the hair crab and the pine leaf crab in San'in Prefecture and Tottori Prefecture. Tottori Prefecture, which has the highest crab production in Japan and is even nicknamed "Crab Tori Prefecture" by locals, can enjoy red crabs all year round except during the fishing ban period from July to August, and the season of high-grade crabs and matsuba crabs from November to March next year.
It is reported that every year from early November, Tottori Prefecture names the top-quality matsuba crabs that have been salvaged as "Five Radiance Stars". The "Five Radiance Stars" need to be reviewed and determined by professionals, and at least 5 criteria must be met: the carapace is at least 13.5 cm; the weight is at least 1.2 kg; the crab feet are complete and beautifully arranged; the color is bright and the luster is good; and the crab meat is firm and plump.
Why is it called pine leaf crab?
Pine leaf crab, known as the "king of winter taste", begins in late October every year for a whole winter, and it is the meaning of the pleasure of diners. Tottori Prefecture, which faces the Sea of Japan, is the largest producer, producing about 300 tons per year.
From November onwards, crab-catching boats flock to the coast of Tottori Andi Port and Sakaiminato, and the arrival of matsuba crabs also represents the arrival of winter in Tottori Prefecture. The same crab has different names in different regions, and is called "Matsuba Crab" in the San'in area, while the Hokuriku region is called "Echizen Crab". Generally speaking, the pine leaf crab is a general term for male crabs and female crabs, in fact, the correct statement should be that the male crab is called a pine leaf crab, and the female female crab or a crab with eggs or a male crab that has just shed its skin is called a wakamatsu leaf crab.
Good crabs are hard to find, and due to the varying annual catches of top-quality pine leaf crabs, they usually account for only about 0.01% to 0.03% of the overall catch during the fishing season. Therefore, whether or not the "five stars" can be caught or bought every year is unknown, and no restaurant can say that it must be able to eat the "five stars".
Why Tottori Prefecture?
Tottori Prefecture is the least populous prefecture in Japan, but it is the place with the largest crab production, surpassing the conventional impression of Hokkaido, a famous crab-eating place. Even locals laugh that "Tottori Prefecture" should be renamed "CrabTtori Prefecture".
Crabs in Tottori Prefecture come from the Sea of Japan, and the reason why crabs grow fat is related to the oxygen content of the seawater. Unlike Hokkaido's open Pacific Ocean, the Sea of Japan is sunken in the middle, like a giant lake trapping the seawater, and the cold monsoon wind from the north every year brings the cooled seawater together with a large amount of oxygen to the bottom of the sea, the seawater has a high oxygen content, which helps the growth of microorganisms, and the food chain is linked one by one, and the crabs eat fatter and larger.
<h1>Second, China's most expensive "butter crab"</h1>
There are also three famous crabs in China, namely the ancient Danyang Daze River Crab - Huajin Crab located in Suzhou and Anhui Provinces, the Hebei Baiyangdian River Crab - Shengfang Crab, and the Jiangsu Yangcheng Lake River Crab - Yangcheng Lake Crab. The butter crab is a valuable crab species that has been newly eaten in Recent Years in Guangdong, Hong Kong and Macao, china, and is well-known in the southern country and is known as the "king of crabs".
Butter crab is known for its sweet and tender flesh. Therefore, it is best to steam it and serve it to keep its original taste. Steamed butter crab opens the crab lid, a special crab oil fragrance comes to the face, the crab cover is covered with a layer of yellow and clear crab paste, savor it, the oil is sweet and tender, delicious and unique, can be described as "the best in crab".
Why is it called butter crab?
According to experts, during the hot summer spawning season, mature crabs will inhabit the shoal banks during spawning. At low tide, the fierce sunlight raises the water temperature on the shoal, the crab is stimulated, the crab paste in the crab body decomposes into golden yellow oil, and then penetrates into various parts of the body, the whole crab is filled with butter, and the crab body is orange-yellow, so it is called butter crab.
Why Guangdong, Hong Kong and Macao?
Butter crabs grow in the border areas of brackish water and have certain limitations in their production areas, mostly in the Liufu Mountains and Pearl River basins of Hong Kong, especially in the Sea of Humen Taiping (Benwan) in Dongguan City and Houwan In Shenzhen. Usually only the end of May to the middle of August in the lunar calendar is just over two months away from the end of May, which is also the best time to eat butter crabs.
In Guangdong, there are two origins of butter crab that are recognized as the best: one is Shenzhen and the other is Taishan. It is followed by Zhongshan, Panyu, Dongguan and other places. Because these origins are the confluence of brackish and fresh water, the butter crabs raised by such water are sweet and have a very good taste.
Compared to Japan's most expensive "Wuhuixing Crab" and China's most expensive "Butter Crab", which quality do you prefer?
The growth conditions and scarcity of crabs directly determine the level of their price, as for where we can produce "the most expensive crabs in the world", this depends on the time and place, do you think China has any suitable place?