Dazong Lake Drunken Crab [Jiangsu Huai'an Specialty]

What is Dazong Lake Drunken Crab? Authentic Jiangsu Huai'an specialty: Dazonghu Drunken Crab

Content summary:Do you want to know what Dazonghu Drunken Crab is? This article is a detailed introduction toJiangsu Huai'an specialty - Dazonghu Drunken Crab. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dazonghu Drunken Crab. The full text takes about 5 minutes to read, mainly including the basic introduction of Dazonghu Drunken Crab and its nutritional value? What are the product features of Dazonghu Drunken Crab? How did the history of Drunken Crab in Dazong Lake come about? The production method of Dazong Lake Drunken Crab and the awards and honors of Dazong Lake Drunken Crab

Basic Introduction to Dazong Lake Drunken Crab

Using crabs from Dazong Lake, soaked in high-quality Qu liquor, rice wine, Huai salt, Sichuan peppercorns, and large ingredients, the appearance resembles live crabs, the meat is tender, and the flavor is unique. Rich in intoxicating flavor and refreshing aroma, it is a great accompaniment to wine. There is a poem praising: "Chrysanthemums, yellow osmanthus fragrance wafts early, Huaiyang competes to praise the lake crabs. The jar of "Dazonghu Drunken Crab" produced by the Dazonghu Branch of Yancheng Food Factory has become a delicacy, selling well both domestically and internationally as a gift and a banquet item

What is the nutritional value of drunken crabs in Dazong Lake

Crabs are cold in nature, salty in taste, and belong to the liver and stomach meridians; It has the effects of clearing heat and detoxifying, replenishing bones and marrow, nourishing tendons and bones, promoting blood circulation and eliminating phlegm, removing dampness and yellowing, benefiting limbs and joints, nourishing liver yin, and replenishing gastric juice; It has a certain therapeutic effect on congestion, jaundice, lower back and leg pain, and rheumatoid arthritis. Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat, and catnip; Eating crabs and not drinking cold drinks can cause diarrhea

There are many big yellow crabs in Dazong Lake. After washing, mix with Yancheng Qujiu, rice wine, Huai salt, Sichuan pepper and other raw materials to make it drunk. This product has eight distinctive features: a lively appearance, tender meat, rich and mellow taste, intoxicating aroma, fresh wine pairing, rich nutrition, no need for cooking, and convenient portability. It is a great choice for banquets, tourism, and gifts

How did the history of drunken crabs in Dazong Lake come about

In the seventh year of the Qianlong reign of the Qing Dynasty (1742), the "Yancheng County Annals" recorded that the food in Yancheng is "shrimp in spring" and "lake crabs in autumn, produced in the lakes of Xixiang, with a unique and delicious taste. In autumn, they are sold in Huaiyang and there is no idle morning or evening". The lakes that produce lake crabs are mainly large vertical lakes. The lake surface is wide and deep, and the crabs are large and fat, usually three or four per kilogram. The larger one weighs half a pound, with only a blue back, white belly, yellow hair, and golden hook. Soak the crabs from Dazong Lake in high-quality Qu liquor, rice wine, Huai salt, Sichuan peppercorns, and other ingredients to make them look like live crabs, with tender meat and a unique flavor. Rich in intoxicating flavor and refreshing aroma, it is a great accompaniment to wine. In 1910, he was awarded the first prize and a medal at the International Nanyang Industrial Association. There is a poem praising: "Chrysanthemum yellow and cassia seeds fragrance early, Huaiyang competes to praise the lake crabs. The jar of "Dazonghu Drunken Crab" produced by the Dazonghu Branch of Yancheng Food Factory has become a delicacy, selling well both domestically and internationally as a gift and a banquet item

Method for making Dazong Lake Drunken Crab

1. First, wipe the hairy crabs clean and treat them with water appropriately. Then, separate the navel of each crab slightly and add a small amount of refined salt for easy taste

2. Prepare a small clay pot, then add Sichuan pepper salt and ginger powder together. Place the crabs one by one, gently sprinkle them on top, and add soy sauce and sugar. It's best to just soak the crab noodles<3. Close the mouth of the jar and shake it by hand to ensure that each crab is evenly soaked in the wine for easy flavor. Keep it for about three to four days after getting drunk before opening it for consumption. At this point, the delicious recipe for drunken crab is complete! Occasionally taking it out to entertain guests is a good choice