Panjin River Crab (a specialty of Panjin, Liaoning)

Introduction to Panjin River Crab

Panjin River Crab, scientific name Chinese mitten crab, commonly known as river crab in the north and hairy crab in the south, belongs to the phylum Arthropoda, class Crustacea, order Decapoda, suborder Reptiliformes, short tailed tribe, family Crabaidae, genus Eriocheir. It is a famous freshwater crab in China and has the highest production among crabs in China

What is the nutritional value of Panjin river crabPanjin river crab has fresh and tender meat, unique flavor, rich nutrition, and a different taste from the southern hairy crabs. Crab meat not only contains various nutrients such as vitamin A, protein, sugar, calcium, phosphorus, and iron, but also has medicinal effects such as nourishing tendons and qi, regulating the stomach and digestion, and unblocking meridians

What are the product features of Panjin river crabThe main characteristics of Panjin river crab are a nearly circular body, flat head and chest armor, and slightly wider than longer. During the juvenile crab stage, the carapace is less spotted, the body is blue-green black, and the abdomen is silver white. When a crab is mature, its back is blue black or yellow black, and its abdomen is white. There are 4 teeth on the forehead, with two sharp teeth in the middle. The "V" - shaped angle is an acute or right angle less than or equal to 90 degrees. The fourth tooth is smaller than that of the Yangtze River crab, and the end of the second step's long leg does not reach the orbital line. The foot bristles are slender, dense, light brown or yellow. After steaming, the breastplate often appears dark red

Tasting and Eating Methods of Panjin River Crab

Drunk River Crab

Ingredients

500g of live river crab. 10 grams of star anise, 5 grams of fragrant leaves, 10 grams of cinnamon, 1 scallion, and 1 piece of ginger in the braised package. 200g soy sauce, 15g monosodium glutamate, 20g sugar, 15g chicken powder, 15g pepper, 100g high Baijiu

Method

1. Put the river crab into clean water and spit out the dirt, then brush the mud and sand off the body with a brush, and remove it for later use<37<3. Put the river crab into the cooled brine and marinate for about 18 hours. Remove it and place it on a plate. Then immerse it in the original juice and sprinkle with some cilantro, ginger, garlic, scallion, red pepper rings, etc. It can be served