The Krabs of the first winter are the most beautiful! My home is the village of fish and rice, and cooking with crabs is traditional and customary. Like to eat crab tofu soup, or to inherit from parents. Remember when our family came home from Xiamen, many rural relatives came to visit us, and there was nothing that rural people could offer, usually family members, for agricultural products like soybeans. The soybeans are so big that Mom buys a stone grinder, soaks some soybeans every day, grinds her own soybean, makes tofu. There were a lot of crabs at the time, especially at the summer and autumn festival, and the crabs were so many and very cheap that 50 cents could buy a lot of them. Mother cooks tofu soup with crabs. Very rare. I miss tofu soup。
A drunk birthday present from Kyoto, because I was at a website's Krabs Keats Day, and I had a heartful feeling of gratitude for the sudden appearance of students from far away that day. It's been thought that it's hard for the distant Heilong River to eat the mackerel crabs, and that the life of the cavalry crabs arriving at home is over, so it's never been expected. It's been a long time. It's amazing. The bigger surprise is the delivery of the Krabs that jumped out of the water basin. It's nicely packed, it's rich, it's crab-eating tools, casseroles, cookers, tablecloths, paper towels, and even black sugar and old ginger tea that eats crabs. The first time I've ever made a magma crab, tasted it, evaporated it first, tasted it so good, it's full of fatty, soft and smooth, it's so famous. Big Love, the Krabs of the Luang Lake
