"Autumn winds bring coolness, and crabs become fat and fragrant." Mid-Autumn Festival is the prime season for crabs. Yesterday, the first batch of Yangcheng Lake hairy crabs officially arrived in Xi'an, finally allowing the city's residents to taste this delicacy. Block One: Types of Crabs
There are many types of crabs, with about 600 species in China alone. They can be broadly divided into three categories. The first are river and lake crabs from the Yangtze River basin, among which the most famous are the Yangcheng Lake hairy crabs. The second are brackish water crabs from the Pearl River estuary, such as meat crabs and roe crabs. The third are sea crabs. Block Two: The Finest Crab
The authentic Yangcheng Lake hairy crab is characterized by: a green back, a white belly, complete claws, yellow hair, and a robust body.
This year's Yangcheng Lake hairy crabs come with an anti-counterfeiting label, and their authenticity can be verified by phone, SMS, or online. Block Three: Nutritional Value of Crabs
Autumn crabs have tender meat and a delicious flavor. Their rich protein content is several times higher than that of pork or fish, and they are also high in calcium, phosphorus, iron, and vitamin A, making them very nourishing for the body. Block Four: How to Cook Crabs
The most nutritious way to cook hairy crabs is by steaming. It's best to avoid spicy cooking methods. The steaming method is as follows: 1. Place a few slices of perilla leaves in the water of the steamer and bring to a boil; 2. Place the washed crabs, without untying the strings, belly-up on a plate and steam over high heat for 15-20 minutes; 3. After removing, dip them in a sauce made of minced ginger, brown sugar, and Zhejiang vinegar to enhance their fresh flavor. Block Five: How to Eat Crabs
Traditional tools for eating hairy crabs consist of an "eight-piece crab set," but modern people have simplified this to just a pair of scissors and a long skewer. 1. Prepare scissors and a long skewer; 2. Carefully cut off the crab claws; 3. Cut off each crab leg one by one; 4. Open the crab's top shell, use the skewer to remove the crab's stomach, lungs, and heart, and then fold the crab body in half; 5. Enjoy the rich and delicious crab roe; 6. Cut through the joints and hard shell of the legs; 7. Peel back the shell at the joints to savor the rich crab meat; 8. Cut off the joints at both ends of each leg; 9. Use the long skewer to push the meat out of the legs. Block Six: Precautions for Eating Crabs
Dead crabs should not be eaten as they contain toxic histamine. Also, the crab's intestine, gills, heart, and the triangular white part under the gills should not be consumed.
Additionally, people with a weak spleen and stomach should eat crabs sparingly. Dipping them in a sauce of ginger and vinegar can help counteract their "cold" nature. Those suffering from colds, fever, stomach ailments, diarrhea, hypertension, coronary heart disease, or arteriosclerosis should avoid eating crab roe to prevent worsening their condition. Crabs should not be consumed with tea or persimmons. Block Seven: Market Prices
It is reported that this year, the overall aquaculture area for crabs has decreased compared to previous years. According to a reporter's inquiry at "Xie Du Hui" in Xi'an, this year's hairy crabs are mostly sold individually, with prices ranging from 18 to 180 yuan each. Block Eight: Recommendations
For the Mid-Autumn Festival, the best crab to enjoy is the Yangcheng Lake hairy crab. Based on reporter findings and reader recommendations, the following brands and sales points are specially recommended:
"Yangzhong" brand Yangcheng Lake hairy crabs. Sales point: "Xie Du Hui" national chain Xi'an specialty store.
"Balu" brand Yangcheng Lake hairy crabs. Sales point: Guoli Renhe Sichuan Cuisine restaurants.
"Lüdao" brand Yangcheng Lake hairy crabs. Sales point: Chuanyu Renjia restaurants.