Xinghua drunken crab explanation 400 words

Zhong Baozhuang, a thousand-year-old town, is one of the top ten ancient towns in Xinghua history. South of the city 18km, Dazong Lake and Centipede Lake are embedded in the north and south sides of the ancient town like two huge pearls, surrounded by cobweb-like dense rivers and harbors. Water transportation is very convenient and aquatic resources are extremely rich. Zheng Banqiao praised it as "a half-bay with flowing water and a thousand rivers and a bright pearl with heavy sand", which provided a unique and good condition for the growth and reproduction of high-quality freshwater crabs. In particular, centipede lake (commonly known as Baozhong Lake, Qianhu Lake or Nanhu Lake) and its surrounding wide waters are famous for its green back shell and white-breasted crab (Eriocheir sinensis). The drunken crab in Zhongzhuang, a "Tongdeda" brand delicacy refined from this crab, was founded by the Tong family and has a history of more than 600 years, enjoying a good reputation at home and abroad.

According to relevant records, Tong's ancestral home in Zhongbaozhuang, Xinghua was Tongjiazhai (now Xuanzhou City, Anhui Province) in Xuancheng County, Ningguofu, south of the Yangtze River, and moved to Pingjiangfu (now Suzhou) before the Yuan Dynasty. In the second year of Hongwu in Ming Dynasty (1369), the Tong family moved from Nagato, Suzhou to Zhongbaozhuang, Xinghua, and became the ancestor of the Tong family. The second generation of Tong people, originally engaged in the planting and management of flowers and trees and good painting skills, found that Qianhu Lake in Zhongbaozhuang and its surrounding rivers were not only vast in water surface, but also pure in water quality. Every year after the Double Ninth Festival, there will be a large number of fat green shell crabs. However, due to the shortage and backlog of fresh crabs, fishermen have suffered huge losses and lived in poverty. So the well-informed Tong family, while running their own business, traveled north and south and started the business of buying and selling fresh crabs. At the same time, in the process of managing live crabs, the remaining crabs are drunk with snails, shrimps, etc., and a set of production technology for making drunk crabs with homemade glutinous rice wine and other ingredients is gradually explored, which can not only prolong the shelf life of crabs, but also win more users and earn more profits. For this reason, the second generation of children in Bao Zhong contributed to the establishment of Tongdeda Drunken Crab Processing Workshop around the 27th year of Ming Hongwu (1394), thus becoming the founder of drunken crabs in Zhongzhuang.

The practice of drunken crabs The practice and eating method of drunken crabs is actually to drown live crabs with wine, which is an appetizer to eat raw. There is no other processing. Crabs are cold, and people with cold stomachs should eat less.

Material: 500g live crab.

Seasoning: Huadiao wine, Daqu wine, salt, sugar, onion, ginger, pepper and dried tangerine peel.

Production: add salt, sugar and pepper to clear water, boil, cool, add carved wine and Daqu wine and mix well to make drunk brine. Wash and drain live crabs. Take 1 clean container of moderate size, put onions, ginger and dried tangerine peel at the bottom, release live crabs, put onions, ginger and dried tangerine peel on top, press on heavy objects, add drunk salt water to seal, and refrigerate for 4 days before eating. When eating, cut into pieces and pile them up, and pour a little drunk salt water on them.

Features: fragrant and fishy, delicious crab flavor.