Hot, hot crabs China has a traditional tradition of eating crabs around mid-autumn, while traditional Chinese doctors consider them to be cold. Spicy, spicy, spicy, fragrance。
It's fresh and ferocious The evaporated crabs completely preserved the original taste of the crabs, the whiteness of the crabs, the beauty of the yellow cream, the skin, the lightness of the garlic and the salty taste in their mouths, and then the husks, the fat crabs that flow from the fresh water, the taste buds and the whole body
Crabs boiled by longmelons Now it's time to eat crabs, also known as puff crabs, which are fine, white and rich in protein, fat and minerals. It's full of meat, fatty, delicious, nutritious。
Mangrove fruit and seafood The Mangroves of the Guangxi Sea grow fruit every year, and people in the surrounding villages pick it up every year, sell it and eat it
