Traditional Chinese medicine believes that crabs are cold and salty, and people with spleen and stomach deficiency are prone to abdominal pain, diarrhea or indigestion after eating. According to modern medicine, crabs are high in protein and difficult to digest. Solution: One capsule at a time, with warm mature vinegar, Jiang Mo and perilla; People with gastrointestinal diseases are not recommended to eat, which may aggravate the condition.

Extended data

It is best to eat crabs and drink two kinds of wine.

Crab is a cold food, and people with stomach deficiency and cold will have abdominal pain and diarrhea. If you can drink some wine with it, you can reduce or eliminate the discomfort after eating crabs. But the choice of wine is also very particular. A China wine and a Western wine are best paired with crabs.

As we all know, in the field of wine, the perfect match for seafood is often white wine, because the bactericidal effect of white wine is stronger than that of red wine. Westerners have long found that drinking liquor while eating seafood is not easy to cause food poisoning, and over time, they have formed the habit of eating seafood with liquor. This principle can also be applied to hairy crabs. The refreshing taste of liquor is also more suitable for delicious hairy crabs.

In China, it has been thought that yellow wine and crabs are a perfect match since ancient times. In fact, this habit is not without scientific basis. Although crabs are delicious, they are cold, and eating too much can easily hurt the stomach. Yellow rice wine has the effect of promoting blood circulation and warming the stomach, so it has always been considered as the best choice for eating crabs to dispel cold. Moreover, the sweetness of crab meat and the sweetness of yellow rice wine are extremely harmonious, and the taste is almost perfect.

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