Crabs

This poem by Mrs. Tatsuya Tong Kue, "It's not good to live in Suzhou" says that the crabs are the most widespread, and that Suzhou people have a special interest in eating crabs. Guininwu's manuscript, The Out of the World's Treasure, was lost for more than 200 years, and one day it was found in Wu's house by Suzhou's famous Wu Sun-Nai, the Fong of Qunshan and Wang Song Wen, because he was a Quinshan lantern, and believed that the manuscript should be kept in a thousand lights, and that U Naz's generosity was a great event and a good word in the book. This is the day when the family of Wu sets up a crab feast, and the Qing Dynasty novelist sits and laughs, explaining the origins of the Crabs: "Good for anyone who catches crabs, there must be a gate in the bay made of bamboo. At night, the gates set a light, and the crab climbed the bamboo gate when it was lighted, i.e., it was easy to catch it, and it was the name of the crab”. The bamboo gate is the bamboo fence in the water, and the crab caught on the gate becomes the crab, and the big crab becomes the crab. The Suzhou people eat crabs, they eat and they eat. The use of martial arts is nothing to chew, bite, chew, chew and eat, but it's a broken image. It's eight crab shells, crab legs, calcium crabs, each tiny piece of crab meat, and when it's finished, it's like a full crab. It's really not easy for me and the people to eat with grace, but to come to the table, of course, with yellow cream. The big crab is called the Big Crab, and only the boiled evaporation is the best. The little crabs, known as the crabs, have been marketed by crab farmers since June. So it's a good dish to make, like, towed crabs and greasy crabs, and even a bite of the shell in the mouth, and the meat comes out of the mouth with the pressure, and it's satisfied. Crabs are a classic food for the gang, because the crabs themselves are of high quality, so there's no shortage of household products, and it's not easy to fail, but it's also difficult to cook. I am doing this with a slight change of approach, as Mr. Zhou Zhou Zhou Zhou said, and that of Master Zhou. First of all, we're going to pick up the hard crabs, and everything is going to be two, so we're going to have to put the roasted wheat on the opening to keep the crabs out. Put some oil in the pot, put crab flour on one side of the pan and then pour it into a ginger and fry it together, soy wine, and when the gas rises, the smell of sauce comes out of the old and drawn sauce. Then water, sugar, for a few minutes. At this point, if you like pastries, you can have them, you can also have beans. When the crabs are boiled, when the juice is thick, a little vinegar, a little oil, a little pot. It can also be made of barley flour, which makes the sauce thicker and more delicious。