At the end of the year, we had to go to Shanghai, where four or five meals were all carbohydrates. In all sorts of famous buns and crotchs, it's clear to the Shanghaiese people what they like about crabs, soup buns, frying, croquets, burning wheat... Almost every pasta tastes of crab butter, not to mention the famous "crab soybeans" in the kitchens such as kyochi, Zhejiang, and Zhuang. "Crab buttercup" talks about tofu, tofu, crab butter, salty, delicious, tasteless. It's just that it's too expensive, it's complicated, it's far from tofu, and it's less common for people to eat, and it's gradually replaced by salty yolk. Now that we've met our appetites, it's natural to repeat the original version of the crab soybeans
