Maoshan Crab [Hubei Xishui Specialty]

What is Maoshan crab? Authentic Hubei Xishui specialty: Maoshan crab

Content summary:Do you want to know what Maoshan crab is? This article is a detailed introduction to the special product ofXishui, Hubei - Maoshan Crab. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Maoshan Crab. The full text takes about 6 minutes to read, mainly including the basic introduction of Maoshan Crab and its nutritional value? How did the history of Maoshan crabs come about? Wait

Basic Introduction of Maoshan Crab

The Maoshan crab (lake in Xishui, mountain in Qichun) produced in Cehu Lake, with the scientific name "Chinese Rong'ao Crab", is famous for its large body, rich yellow color, and delicious taste. According to the "Qizhou Chronicle" by Emperor Guangxu of the Qing Dynasty, "When crabs come out of the bottom of Maoshan, they are abundant in yellow and have a sweet taste, which is superior to other places." The weight of each Maoshan crab reaches half a pound, and the abundance of yellow makes its abdomen stick to the ground when crawling, unlike the crab meat claws in other places, which support it in the air. The fattest season for Maoshan crabs is around the beginning of autumn, with the saying "the tip of July, the roundness of August" and "the crab roe is full of yellow during the Double Ninth Festival in September"

Crab meat has a cold and salty taste, rich in nutrients, and a delicious taste. "When crabs are cooked raw, stored in salt and lees, soaked in wine and sauce, they are all excellent" (Ming: Li Shizhen's "Compendium of Materia Medica"). Especially crab roe (ovaries and digestive glands) has a fresher taste and high nutritional and medicinal value. Crab meat and crab paste contain a large amount of protein (14.5 grams of protein per 100 grams), fat, vitamin A, vitamin B1, vitamin B2, riboflavin, as well as calcium, phosphorus, potassium, iron and other components. The cooking methods include drunkenness, lees, sauce, stir frying, steaming, etc. Steam the crab by first washing the dirt on the outside of the crab shell with clean water, soaking it in salt water for about an hour, allowing the crab to spit out the bacteria and dirt in its intestines, and then washing it clean with clean water. Steamed crabs need to be fully cooked, and the sign of being fully cooked is that the shell color turns red. If the crab is steamed, dipped in ginger powder and vinegar, and sprayed with hot wine, it can not only kill bacteria but also remove coldness, making its taste fresher. According to the "Compendium of Materia Medica", dipping crab in vinegar can nourish bone marrow, nourish liver yin, relax tendons and promote blood circulation when eaten. Maoshan crab also has the functions of dispersing blood stasis and anti tuberculosis. It has good therapeutic effects on killing hyoscyamine toxin, relieving eel toxin, improving lacquer literacy, treating malaria and jaundice, or pounding it into paste to apply scabies and ringworm sores, and pounding juice to drip deafness

Each Maoshan crab weighs up to half a pound, and its yellow color makes its belly stick to the ground when crawling, unlike its crab meat claws, which support it in the air. The fattest season for Maoshan crabs is around the beginning of autumn, with the saying "the tip of July, the roundness of August" and "the crab roe is full of yellow during the Double Ninth Festival in September". Crab meat has a cold and salty taste, rich in nutrients, and a delicious taste. "When crabs are cooked raw, stored in salt and lees, or soaked in wine and sauce, they are all excellent products" (Ming: Li Shizhen's "Compendium of Materia Medica"). Especially crab roe (ovaries and digestive glands) has a fresher taste and high nutritional and medicinal value. Crab meat and crab paste contain a large amount of protein (14.5 grams of protein per 100 grams), fat, vitamin A, vitamin B1, vitamin B2, riboflavin, as well as calcium, phosphorus, potassium, iron and other components

How did the history of Maoshan crabs come about

There is a story circulating in the area of Ce Lake in Xishui. In the second year of Ming Hongwu (1369 AD), Kang Maocai, a minister of Zhu Yuanzhang (born in Qichun, appointed as the Grand Governor of Tongzhi and concurrently the Right Commander of the Crown Prince, promoted to the rank of Ronglu Dafu, and was later granted the title of Duke of Qi by the Ming Dynasty), went home to pay respects to his relatives. When he returned to the capital, he specially brought the Mao crabs from Ce Lake to the imperial kitchen and made them into crab yellow noodles to present to the emperor. After eating them, Zhu Yuanzhang praised them, saying, "This crab yellow color and taste are good, wonderful, wonderful