Autumn winds, crab feet itch,
Our throats and eyes couldn't stop getting up
Ask what kind of food it is right now
It's sending us a powerful call.~
It's a crab! What a big crab walking sideways!
Oily crab yellow, tender crab meat,
Fragrant, fat ~
"Crab season" is the way, where to find fresh?
Quickly set your sights on here~
Autumn scenery is beautiful, autumn crab is fat time,
Taizhou, the "City of Gastronomy",
But the desirable crab-eating holy land ~
Come here to "crab" to meet
Delicious taste on the tip of your tongue!
The Honor of Freshness
Crab is known as the honor of a hundred fresh. Taizhou crab output value, production is the first in the country, is "China's crab farming city", "China's largest crab origin". Xinghua red cream hairy crab, Qinhu crab, Taixing River sand crab not only "climbed" on the state banquet, but also "inserted wings" to fly to Europe and the United States, crab yellow soup buns, Zhongzhuang drunken crab and other cuisines are famous at home and abroad.
Incense wafts for a thousand years
xiang piao qian nian
The autumn wind rises, the chrysanthemums are yellow, and the crab fragrance surrounds the ancient city of Taizhou. Taizhou culture is prosperous, food culture has a long history. Holding a wine glass in the right hand and a crab claw in the left hand, the folk crab eating custom has gradually evolved into a unique and attractive food culture.
Crabs in Taizhou were very famous in the Song Dynasty and were once used as tributes to the imperial court. Historical records record that Qian Kun, a descendant of King Qian Pepper of Wuyue, was fond of crab eating. It is said that the official Zhi Sanpin coveted the delicious crab produced in Taizhou and took the initiative to ask for his post.
The Ming Dynasty", "Xinghua County Chronicle", records: Xinghua produces honey crabs, and Jia Ke merchants gather here.
Qing Dynasty Taizhou poet Zheng Banqiao's "Inscription Crab" poem Yun: "You know that there is nothing in your abdomen, dip ginger vinegar with wine and chant." "It depicts the general practice of Taizhou people eating crabs at that time, that is, after steaming, accompanied by a small plate of ginger shreds and aged vinegar to sterilize. In addition, Itabashi's "Eight and a Half Minutes Book", also known as the "Crab Body Book", is said to have been inspired by crab eating.
The Qing Dynasty poet Zhao Yiwen records drunken crabs in a collection: "Taizhou people store sweet liquor in urns, throw crabs in the middle, and listen to their drunken death, called 'drunken crabs', and the taste is excellent." ”
Tang Lusun, a food writer of the Republic of China, once served in Taizhou, and his book "Taste of the World" has a "Crab Talk" record: In the area of the Lower River in Northern Jiangsu, the big crabs produced are as fat and tender as the famous products of Yangcheng Lake.
Shi Jinmo, the "four famous doctors in Beijing" of the Republic of China, goes south every late autumn, and Taizhou is his stop. Mr. Shi, who likes to eat crabs, divides crabs into six grades, the first of which is Taizhou lake crab.
Variety of choice
pin zhong shang xuan
"Enjoy flowers and seafood in spring, enjoy eight fresh nights in summer, eat crabs in wetlands in autumn, and drink soup buns in hot springs in winter." In the Taizhou Four Seasons Tourism Song, crab-related delicacies account for three sentences. Among them, eight fresh and soup buns also use crab as the main ingredient. Taizhou people's love for crab food is closely related to high-quality crab varieties.
Xinghua hairy crab
Xinghua river crisscrossing, abundant water and grass, clear and pollution-free water quality, living in this unique environment of hairy crabs, has become a specialty of Xinghua and China's geographical indication products.
From the appearance point of view, "green shell, white belly, golden claw, yellow hair, quick foot" is the characteristics of Xinghua hairy crab. Open the crab shell to taste carefully, you will feel, "fat paste is plump and pure, the flesh is white and tender, the crab citrine is red and oily, and the entrance is fresh and sweet."
Qinhu crab
The character "簖", in Chinese characters, is a strange character specially born for Qinhu Lake. Crab catchers in Qinhu Lake insert bamboo foil in the river to catch crabs, bamboo foil is slightly above the water, and baskets are installed at both ends, which is called "crab basket". Only strong crabs can climb through the bamboo foil, so the crabs are fat and large, each up to half a kilogram to about eight or two, and the crab meat is tight, which is the best of the crabs.
Qinhu crab, blue-eyed red hair, cream thick flesh. The best time to eat crab is from October to early December.
Taixing River sand crab
Taixing belongs to the Tongnan Gaosha land area, relying on the advantages of water sources near the Yangtze River, taking water to irrigate and breeding river sand crabs, exploring unique aquatic grass cutting and crab breeding techniques, and cultivating a pool of good crabs. Jiangsha crab blue back, white navel, golden claw, yellow hair, has won the gold medal of the National River Crab Competition for 6 consecutive years.
Three monsters eat eight
san guai ba chi
Taizhou crab cuisine has appeared in well-known TV films such as "China on the Tip of the Tongue" and "Gourmet China" for many times. Among them, the "Three Monsters" and "Crab Eight Eat" vividly describe the crab culture and customs in Taizhou. Qinhu crab, named after the crab in the way of fishing, has a strange; Zhongzhuang drunken crab, blamed on "not steaming or cooking, open the altar to eat"; crab yellow soup bun, strange in "production, beautiful form, eating method".
Taizhou people eat crab mainly steamed, but the food made of crab also includes crab yellow soup buns, crab yellow buns, crab powder roasted selling, crab powder Lantern and other crab powder snacks, crab yellow powder skin, egg fried crab yellow and a large bunch of crab powder dishes. Among them, the more representative eight-course crab delicacy is called "crab eight eating".
Crab Yellow Soup Bun Crab Yellow Soup Bun has a history of more than 200 years, and in 1999 it was rated as one of the four famous spots in the country by the China Cuisine Association, and is the only bun that mainly "drinks". Its skin is as thin as paper, blown and broken, and the taste is delicious. The soup is boiled with grass chicken and pork bones, and after several sievings, all the residue is removed, and then crab powder is added to flavor and freeze.
Crab yellow bun crab yellow bun is one of the three points of Taizhou morning tea. According to the ratio of pork to crab yellow and crab meat, it is divided into crab buns, crab yellow buns, crab meat crab yellow buns, pure crab meat crab yellow buns, etc. Crab yellow foreskin thin filling, crab yellow full top, marinade delicious, rich in nutrition. Not only does it have the original taste of pork, but also the fresh sweetness of crab meat.
Crab yellow tofu white tofu, smooth dragon taro, turquoise garlic flowers, crab buttery, plump and smooth, bright color, delicious and fragrant, this is the Huaiyang dish that "China on the Tip of the Tongue" once recommended - crab yellow tofu. The cooking method of "Wang" is similar to "stew" but different from "stew". The raw material shape of "stew" vegetables is larger than that of "Wang", and the soup of risotto is less than that of Wang.
Stewed crab yellow lion head stew crab yellow lion head, both pork tender, crab yellow fresh flavor, melt in the mouth. When making, the crab yellow lion head raw blank is simmered directly into the soup pot. The bottom of the casserole dish is lined with pork skin and pork ribs after processing and washing, bring to a boil over high heat and simmer slowly for three hours over low heat. After the finished product, the white is powdered, the edge is lined with vegetable hearts, and the soup color is clear to the end. Eat lion's head with a small spoon because it is as tender as tofu.
A bucket of carnelian,
The double claws are crispy.
Crab yellow powder skin the most authentic crab yellow powder skin, to select Taizhou's unique mung bean fresh powder skin as the ingredients, this powder skin with a unique process refined, full of toughness, not easy to stick, the taste is thick and smooth. The finished crab yellow powder skin not only has a refreshing taste and a crab flavor, but also a corresponding yellow and white color, which is very attractive to look at. Taste it and it's delicious all autumn.
Drunken Crab Clear StewEd Chicken Drunk Crab Stewed Chicken is a traditional famous dish in Xinghua. Two fresh cooked together, chicken crisp soup alcohol, wine aroma, fresh and delicious food. Among the stewed chickens, this dish has a unique flavor and is made with old hens, drunken crabs, cooked ham, etc. The finished chicken is crispy and the soup is fresh and mellow, with a unique flavor.
Crab yellow chrysanthemum tofu on the soup stewed "chrysanthemum" is actually tofu, showing the chef's superb knife skills, fast and accurate, a piece of tofu instantly cut into chrysanthemum petals, put in the soup, such as flowers blooming. In the core of the flower, a piece of crab yellow like a bud. Drink the soup first, and then taste the "chrysanthemum", which is extremely elegant.
Roaming Taizhou
The reason why the slow life in Taizhou is so wonderful is also because it has a long history, beautiful environment, and endless food
Marco Polo once admired that Taizhou is full of all kinds of earthly happiness. A day of happiness in Taizhou may start with morning tea. Early in the morning, a wisp of tea, a "leather bag of water", a bowl of fish soup noodles unveiled a day of Taizhou's vivid color. Sitting around the table with family and friends, drinking tea and eating snacks is not only a way of life for Taizhou people, but also the embodiment of Taizhou's strong human touch. Eat and drink enough, drive around Taizhou~
Taizhou's salt tax has a history of more than 2,000 years, and the Tang and Song dynasties were among the best in the country, so when you arrive in Taizhou, you must also go to the Salt Tax Museum to have a look.
Salt Tax Museum is on the fengcheng river in Taizhou, from the salt tax museum can enjoy the night of Fengcheng River, some people say that Fengcheng River is the most beautiful scenery in the gentle Jiangnan. Raft on the water, listen to a Kunqu opera, and quietly feel the water rhyme of Taizhou, a water city.
In addition, Taizhou is also a famous cultural ancient city in China, where the Longshan cultural site of more than 4,000 years is located, as well as the tomb of Zheng Banqiao, the eight monsters of Yangzhou. Taizhou people who love to eat also specially developed meilan feast for mr. Mei Lanfang, whose hometown is Taizhou, which integrates food and traditional opera culture, absorbs Mr. Mei Lanfang's previous eating habits, and the names are particularly elegant, such as Daiyu Pihua, Bawang Bieji and so on.
If you want to escape from city life and enjoy the food and beauty of the rivers, lakes and seas, Taizhou will be the best choice.
The sunset and the lone bird fly together, and the autumn water is long and colorful. A trip to Taizhou, full of strong "crab" flavor, will definitely be a romantic experience in autumn.
Text/Picture_Tour Taizhou Release Part from the network Production_Wind Up