Crabs are considered a cold-natured food in traditional Chinese medicine, and people with a weak or cold digestive system may experience abdominal pain and diarrhea after eating them. However, having some wine with crab can help alleviate or eliminate the discomfort. When it comes to choosing the right wine, the best pairing is a combination of one Chinese and one Western wine.
As is well known in the world of wine, the classic pairing for seafood is often white wine because it possesses stronger antibacterial properties than red wine.
Westerners discovered long ago that drinking white wine with seafood reduces the risk of food poisoning. Over time, this evolved into the custom of pairing seafood with white wine. This principle naturally applies to the Chinese mitten crab as well. The crisp and refreshing taste of white wine also complements the umami-rich flavor of the crab.
In China, it has long been believed that yellow rice wine is a perfect match for crab. In fact, this custom is not without scientific basis. Although crab is delicious, it is inherently cold-natured, and excessive consumption can harm the digestive system. Yellow rice wine, on the other hand, is known for its properties of invigorating blood and warming the stomach, and its mild nature makes it the traditional choice for counteracting the cold of crab. Furthermore, the sweet and savory flavor of the crab meat is harmoniously complemented by the mellow and sweet taste of the yellow rice wine, creating a near-perfect pairing.