Halfway through November, there's a limited-time delicacy that's only available from November to April of the following year – drunken crab, did you eat it?!
Screenshot of "China on the Tip of the Tongue"
With the listing of drunken crabs, Zhou Zhijun found that Shao Wansheng, a long-established brand who had recently done bad drunkenness on Nanjing East Road, was busy.
"But how do you eat this?"
At Shao Wansheng's drunken counter, an old couple was picking up drunken crabs, and for Zhou Zhijun's questions, the aunt told Zhou Zhijun: "Just open and eat it directly, it is very fresh." ”
Looking at Zhou Zhijun's slightly hesitant eyes, the aunt added another sentence: Buy it and taste it!
<h2>The autumn wind is coming, and the drunken crab is just in time</h2>
Autumn has arrived, and this salty, slightly sweet, drunken crab with a rich taste of yellow wine is an indispensable dish on the table for many Shanghainese.
Zhu Guowei, director of Shao Wansheng Food Factory and the seventh generation of Shao Wansheng's drunken processing technology, once told the history of "drunkenness" in an interview:
More than a hundred years ago, Shao Wansheng went to Shanghai and opened a small shop on Nanjing Road, selling dry goods from the north and south, and also making some seafood, which was specially bought for the Ningbo Township Party.
Shanghai beach Huayang miscellaneous places, all kinds of gods and immortals from all over the world, Ningbo people, ancestors like to eat seafood, in the era of no freezer, seafood is often stored through the drunken method, prolong the consumption period.
Drunken crab, there are roughly two ways to do it: raw drunk and cooked drunk.
The most famous are Ningbo-style salt choking crab, Shanghai-style raw drunken crab, Chaoshan style raw pickled crab, crab can be river crab, can be sea crab, each with its own flavor.
For example, Shao Wansheng's whole drunken crab uses river crabs, while drunken crab claws and drunken crab stocks use sea crabs.
Drunken crab products are divided into different grades according to the size of the head.
The "Gold Label" drunken crab is smaller, and the "Crab King" drunken crab is larger and can be purchased according to eating habits.
"Gold Label" drunken crab
"Crab King" drunken crab
In addition, drunken crabs also have male and female, male crabs eat crab paste, female crabs eat crab yellow. Zhou Zhijun noticed that Shao Wansheng also had a pair of crab drunken crabs, and there were two kinds of male and female in a bottle, and he could eat different tastes
The person in charge of the counter told Zhou Zhijun that Shao Wansheng has his own large-scale breeding base, and at the same time cooperates with Shanghai Ocean University to strictly ensure water quality, so the crab is very refreshing to eat.
But despite this, for raw crabs, some young friends may be discouraged, so Shao Wansheng also launched a cooked drunken crab.
In simple terms, cooked drunken crab is after the crab is steamed, poured into the rice wine and ingredients of the mixture of drunken juice, the marinade of cooked drunken crab and raw drunken crab is roughly the same, cooked drunken crab is sweeter than raw crab.
<h2>Everything can be "drunk" and everything is "bad"</h2>
Spring is full of silver cockles, summer is hot to eat mud snails, autumn wind is cold to taste drunken crabs, and winter clouds are full of bad chickens.
Looking closely, Zhou Zhijun found that There were many types of Shao Wansheng's drunkenness!
It can be said that everything can be "drunk", and everything is "bad"
At present, in addition to drunken crabs, there are also crab claws, crab paste, bad blue fish, bad striped fish, sauce abalone, sauce snails and other bad drunk and pickled products.
In addition, the yellow mud snail is also Shao Wansheng's signature, which is divided into different grades according to size, such as silver label, gold label, banquet, mud snail emperor and so on.
Its drunkenness adopts traditional secret recipes and special processing methods, and is processed by pickling, washing, wind, sauce, bad and other processes, with the characteristics of rich aroma, drunken mellow, salty and fresh, and aftertaste...
Think about it is a bit "intoxicated" in it~
<h2>Eat crabs, these should be noted! </h2>
Although the taste of drunken crab is delicious, Thoughtful Jun reminds that eating drunken crab should look at regular merchants and eat it in season.
At present, only licensed food producers and operators in Shanghai can produce and operate from November to April 30 of the following year.
In addition, when eating crabs, it should be noted that crabs have 4 kinds of organs that cannot be eaten.
One is the crab stomach, which is a triangular bony packet in the center of the inner leading edge of the crab shell;
The second is the crab intestine, a black line from the stomach to the umbilicus;
The third is the crab heart, commonly known as the hexagonal plate, this thing in the crab yellow, in the shape of a hexagon;
The fourth is the crab gills, two rows of soft things that look like eyebrows on the abdomen.
People with allergies to seafood, as well as gout, should also avoid it.
Source: Thoughtful