Chinese crabs are rich in resources, and now there are hairy crabs (river crabs, hairy crabs, clear water crabs), pike crabs and so on. Among them, the hairy crabs produced in Gucheng Lake, Taihu Lake, Gaoyou Lake, Yangcheng Lake and Hongze Lake in the lower reaches of the Yangtze River are the top products.
As the autumn breeze rises, eating crab has a unique seasonal taste. Tang Yanqian of the Tang Dynasty had a poem called "Crab": "The lake field is frosted in October, and the crabs in the early days of late rice are like tigers." Chen Jiamu of the Ming Dynasty had in his book "Materia Medica Mengzheng" that "when the rice is ripe in late autumn, it is all out of the field." Fisherman catches, frost after good" record. Folk also have the saying of "nine females and ten males", which means that the crab yellow of the female crab grows the most in the ninth month of the lunar calendar, and the crab paste (crab oil) of the male crab grows the thickest in October. Therefore, in the ninth month of the lunar calendar, you should eat the female crab, and in October, you should eat the male crab.
As early as the Northern Song Dynasty, there were books on crab-eating cuisine, such as "Crab Recipe" and "Crab Classic". The "Compendium of Materia Medica" says: "Fresh crab and ginger, vinegar, you with alcohol, chew yellow holding ao, slightly appreciate the flavor." "Modern people's practices of crab are also much richer than those of their predecessors, including steaming, stir-frying, stuffiness, soup and so on. The easiest way is to cook the fresh crab in a pot of water until it is just cooked, and then break it open and eat it by hand while it is hot, so as to best maintain the original characteristics of the crab, and when eating it, it is accompanied by ginger vinegar juice, which has a unique flavor.
Ginger, perilla is indispensable Because the crab taste is cold, so when steaming crabs, you can sprinkle some ginger slices or perilla leaves on the crabs, if you boil crabs with water, you can add ginger slices or perilla leaves to the water. Ginger and perilla can solve the poison of fish and crabs, and the warm nature of ginger and perilla can also dissolve the coldness of crabs.