You cannot eat the gills in the crab, nor the lungs. Open the crab shell, and those thin, white, soft strips on the body are the gills, and you cannot eat them. The stomach is in the crab bucket, right here at the mouth. It is a triangular thing. Just eat up the paste next to it and throw it away

Female crabs have yellow paste, while male crabs have white paste. It is the most delicious thing on crabs, especially yellow crabs

1. Eating crab legs Eating crabs requires slow work and careful work.

The best is always left for last. The first thing to eat is the crab legs. There are eight crab legs. The meat in the legs is delicious but difficult to get. When eating crab legs, you can eat two joints first and then suck out the meat from the legs. 2. Eat crab claws. Crab claws have more meat and are relatively convenient to eat. According to the previous method, when eating crab claws, you need to use a small hammer to crack them open, and then pick them up with a small stick to eat. Modern people have long lost that reserve. The two claws are separated left and right, and the snow-white crab meat is presented in front of you. 3. Eating crab roe. Eating crab roe is the climax of eating crab. Open the crab shell, be careful to open the cover from the top of the head, remove the crab lungs, crab heart, crab stomach and crab intestines, bend the crab body to both sides, squeeze out the crab paste and eat it. If it is a female crab, you can taste it. Delicious crab roe, and if you are a male crab, you can eat white crab paste. 4. Eating Crab Meat The next step is to eat crab meat. The meat is segmented and silk-like. You need to cut half of the crab across the entrance and bite open the crab shell segment by segment so that the large segment of crab meat can be sucked into the mouth smoothly. Love crabs? Can you eat crabs? Although crab tastes delicious, if you eat it improperly, it will only be a waste of resources. Therefore, it is necessary to know how to eat crabs before taking action. Of course, the most important point must not be forgotten, that is, you must wash your hands before eating crabs. Order: Eat the claws and claws first, then eat the yellow crabs. Eating crabs is very particular about their appearance and eating techniques. People who don't know how to eat crabs bite the shell and meat in one bite, then chew it a few times and then spit it out with the shell and meat. In this way, a crab will consume 30 to 40% of the meat. Some people eat crab by first lifting the crab shell and sucking the crab paste, then split the crab into two sides, eat one side and then the other, and finally eat the crab claws and claws. There is something wrong with eating like this. Zhai Jianyong, the chef of Zhengyang Tower, told reporters that the best way to eat crabs is to eat the claws and claws first. At this time, the lid of the crab is still open and the heat will not escape. After eating the claws and claws, lift the crab lid, enjoy the crab paste, and eat up all the crab meat without wasting anything. Utensils: Eight "weapons" for eating crabs in the late Qing Dynasty. As early as the late Qing Dynasty, Suzhou people made a whole set of small tools specifically for eating crabs: eight pieces of crabs. The eight crab pieces include a small square table, a round hammer, a long-handled axe, a long-handled fork, round-head scissors, tweezers, a drill, and a small spoon. function. The crab is served to the table. The crab eater puts the crab on the small square table, cuts off the large claws and crab legs one by one with round-head scissors, gently taps the crab shell around with a round hammer, and then chops it with a long-handled axe. Open the back shell and navel, then take a drill, tweezers, fork, hammer, pick, clamp, fork or knock, and use each tool in turn. Nowadays, eating crabs is no longer so elegant. There are only three tools left for eating crabs in Zhengyanglou: a tripod, a stick, and a hammer, all made of copper. The tripod is a copper round platform with three legs underneath. It takes Work on it; the copper hammer is used to crack the crab shell; the copper skewer is used to pick out the meat and eat it. One end of the skewer is pointed and the other end is a curved spoon. Pairings: Ginger, tea, rice wine, and ginger are indispensable. Nowadays, people usually eat crabs with ginger and vinegar. First find a piece of fresh ginger, wash it and shred it, and then add some vinegar (Zhenjiang balsamic vinegar is best). You can also add some sugar to remove the fishy smell of the crab. Eat ointment and drink ginger tea, use an iron drill to pick out the bit of white and moist gelatin in your mouth. It will be extremely oily and fishy. Take a sip of ginger tea and it will turn into a mouth full of fragrant fragrance. If you feel gastrointestinal discomfort after eating crab, you can boil water with ginger slices and drink it while it is hot, which has the effect of warming the stomach. Eating crabs with rice wine and holding the wine in hand has always been a wild and unrestrained image of literati. Eat crabs with rice wine, which can help to wash away the coldness of the crabs. Persimmons and crabs cannot be eaten together. Crabs and persimmons are both cold foods. Eating too much at the same time can easily cause discomfort. It causes people to have symptoms such as abdominal pain and vomiting, which is often called "gastric persimmon disease".

Identification: Look at the crab legs to tell whether the crab is male or female. Picky people prefer male crabs, because although the paste of male crabs is not as much as that of female crabs, they are smooth and fragrant in the mouth. They are oily and slippery, which is a real enjoyment. It is easy to distinguish between male and female. The crab with a triangular belly is a male, and the crab with a round belly is a female. But a real expert can recognize it by looking at the legs. The female crab has a group of gray-black hairs on both claws, but that's all, and the rest of the legs are smooth; while the eight legs of the male crab have fine hairs arranged like brushes. Whether the crab is fresh is very important. If it is alive, it will always bubble, but it is difficult to distinguish the cooked crab. Experts say that the crab meat can be judged. If it is very thin and floury, and the meat is not tight, it is a dead crab.