The history of crab-eating in China can be traced back to the Western Zhou Dynasty. It can be seen from the Zhou Rites and the Jin Dynasty's Zilin records that China has had a history of eating crabs for 2,700 to 800 years. Since ancient times, eating crabs seems to be an elegant thing with great delicacy. As early as the Ming Dynasty, skilled craftsmen created a set of exquisite crab eating tools. According to the Ming Dynasty food guide "Kao Eat" records, the early Ming Dynasty crab eating tools have hammers, upsetting, pincers, shovels, spoons, forks, scrapers, needles, 8 kinds, translated into modern Chinese is the waist-round hammer, a small square table, tweezers, a long-handled axe, spoon, long-handled forks, scraping pieces, needles. So it is called "crab eight pieces". After the invention of the ancient people crab eating tools, eating crab has become an elegant and elegant dietary enjoyment. To small and exquisite gold, silver, copper tableware crab, interesting, can be said to be a kind of elegant dining activities.

Waist Round Hammer: The hammer is used to gently hit the edge of the crab's back shell back and forth, which is the first step in loosening the crab's shell to make it easier to lift the lid.

Long-handled axe: lifting the back shell and navel, coupled with the hammer struck many times, so the big cover is easy to remove.

Stick: picking the crab meat from the crab belly, or poking out or hooking out the crab leg meat.

Long-handled spoon (spoon): scrape off the paste or yolk and deliver it to the mouth with the spoon.

Tweezers: remove the gills, which are thick white flakes, and the stomach, which covers the bones of the crab; the gills and stomach are both extremely cold and inedible

Scissors: cut off the legs and crab chelae

Basin: hold the crab lid

Tick bench: its nature is an anvil, the most direct way to open the crab chelae is to put the chelae pads on the pick bench, and smash them open with a small hammer.

The basic function of the eight pieces of crab is obviously to allow people to eat the hairy crabs of Yangcheng Lake clean, even a little bit of meat crumbs in the crab claws will not be left. Chewing a messy cow eating crab is traditionally a natural to be laughed at by people on the inside. There is an order in which the eight pieces of crab

are used. When the maroon crab steaming hot on the table, crab eaters first scissors one by one to cut off the two large chelipeds, with a hammer against the crab shell around the gently knocking to shovel open the back of the shell, and then pincers, fork,

scraping, needle take turns using, or pick, or clip, or fork, or knock, respectively, out of the golden crab yellow, white crab paste, tender crab meat. One hand picked up the crab shell, the world's most delicious sent between the lips and tongue, there is really a kind of enjoyment that can not be depicted in words.