Changyi swimming crab [Shandong Changyi specialty]

What is Changyi swimming crab? Authentic Shandong Changyi specialty: Changyi swimming crab

Content summary:Do you want to know what Changyi swimming crab is? This article is a detailed introduction to the specialty of Changyi, Shandong Province - Changyi swimming crab. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Changyi swimming crab. The full text takes about 7 minutes to read, mainly including the basic introduction of Changyi swimming crab and its nutritional value? What are the product characteristics of Changyi swimming crab? How did the history of Changyi swimming crab come about? Tasting and eating methods of Changyi swimming crab, etc

Basic introduction of Changyi swimming crab

Changyi swimming crab is a specialty of Changyi City, Shandong Province and a national geographical indication product of China.

The Chinese mitten crab has a long history in Changyi County. As early as the Spring and Autumn Period, there was a saying that "Guan Zhong was in harmony with Qi, and for the benefit of fishing and salt, Qi became prosperous and strong". Changyi has low and flat terrain, numerous rivers, superior geographical location, long coastline, wide mudflat and four distinct seasons, sufficient sunshine, and the same rainy and hot season. Compared with inland areas at the same latitude, Changyi has the characteristics of warm winter, cool summer, cold spring, and warm autumn, closely linked to the texture of swimming crabs, and suitable for the growth and breeding of swimming crabs. Changyi swimming crab has two flood seasons in a year, "wheat yellow crab" and "bean yellow crab". As the saying goes, "eat pointed navel crab in summer and round crab in autumn". The beauty of wheat yellow crab in early summer lies in its freshness and tenderness; The beauty of the bean yellow crab during the Mid Autumn Festival lies in its rich aroma. After the mother crab lays eggs, the empty eggs form a flower that still attaches to her body. Fishermen call this "wearing flower". This "flower" has no taste when eaten fresh, but when taken out and dried, crushed to make soup, the taste returns, and it is very delicious

When the Changyi swimming crab molts, it is unknown what disturbance it has experienced. Before the outer shell can be taken off, another layer of skin is already formed inside, which fishermen call "two layers of skin". After steaming the crab, peel off the outer skin. The inner layer of skin is flexible and fragrant, better than many seafood dishes, but this crab is extremely rare and rare

Changyi swimming crab can also be eaten raw, which is not seen by outsiders and is rumored to be strange. This specially made raw crab is called the 'raw choking swimming crab'. The production season is mostly in the autumn when chrysanthemums are in bloom. First, salt and ginger, cinnamon, Sichuan peppercorns, scallions and other seasonings are added to make crab water. After cooling, it is put into a jar and about half a pound of live Changyi hairy crabs are selected and added to the soup, allowing it to be fully consumed and infused with fragrance. Then, seal the jar tightly and it can be consumed after 20 days. At this time, the pickled Changyi swimming crab is crispy, fragrant, and refreshing, making it easy to store for a long time. However, fishermen often enjoy this delicious dish during heavy snowfall. At that time, they open jars to pick crabs, and the fresh aroma fills the room. They measure the wine in large bowls and suck on raw crabs as dishes. People believe that immortals do not change, so they are famous all over the world

The Guangxu edition of "Changyi County Annals" records that the crab in Changyi has a large body, fine meat, and delicious taste. It is covered in red paste and commonly called pomegranate yellow. It refers to the plump top cover of crabs in August, when the Changyi swimming crab is yellow red with a rich and fragrant aroma

In the 24th year of the Republic of China (1935), Huang Zexiang compiled the Local Chronicles of the Provinces, which described that the Xiaying port at that time "depended on the collection of civilian ships and Wonton of goods..."

folding

the taste of Changyi swimming crabs

steamed swimming crabs:

1. Cut three pieces of ginger, because the crabs are cold, it is best to take ginger with warm stomach

2. Cut ginger into shreds and set aside for later use

3. Add an appropriate amount of water to the pot

4. Place the shelf properly. Ignite and start boiling water

5. Spread half of the sliced ginger on the bottom of the plate

6. Then put the washed crabs on top. I bought fresh but not crabs. Buying live crabs is the most delicious way to make this dish, but I can't handle animals that are jumping and jumping<7. Spread the remaining ginger shreds on the back of the crab to enhance its aroma, remove its fishy smell, and balance its coolness. 8.

8. After the water boils, place the plate on the shelf

9. Cover the pot and start steaming

10. As long as the water is not dry, keep boiling over medium heat and increase the steam in the pot so that the crabs can be fully steamed

11. After about 12-15 minutes, turn off the heat and open the lid. There may be a lot of water at the bottom of the plate, which will be fishy and must be poured out. The crab is steamed. The length of steaming time depends on the size of the crab