Steaming hairy crabs is the most classic practice of hairy crabs, which mainly highlights the original flavor of crabs and can maintain the color, fragrance and taste of hairy crabs to the maximum extent. The waiter of Pearl River Spring Hotel brought the steamed crabs to the table. Hairy crabs are orange, fresh, sweet and delicious. Open the bottom cover and peel off the crab's back together, and the golden cream on the crab's back will be displayed in front of you. Carefully peel off the cream, pour the vinegar, put it in your mouth, savor it carefully and chew it slowly. It's really "crab meat tastes tasteless on the table." Fried crab with salt and pepper is very suitable for drinking. Cut fresh and clean crabs into pieces, soak them in onion, ginger and cooking wine for a few minutes, drag the powder into an oil pan and fry until golden, and add tofu, ginger, onion, salt and soy sauce to taste. When eating, the best wine is yellow wine, among which carved flowers are the best. Can also be accompanied by a glass of cold beer, exquisite modern flavor hairy crabs. The crab soup with mustard is first boiled with hairy crabs, and then this seasonal vegetable with local characteristics is soaked in crab soup. Crispy mustard also has a fresh taste. This practice is relatively light, and it is more appropriate to eat after tasting all kinds of hairy crabs before. Huaiyang crab rice is covered with a layer of orange crabs, which sets off the orange crabs and looks very attractive. Pick out crab meat and crab paste, add chopped green onion and mix well with crab and rice. Hot rice is orange red. Chew it carefully in your mouth, and every grain of rice has a faint crab flavor. The chef said that it is best to put the crabs in the refrigerator for half an hour when steaming, so that the crabs will not move when steaming, and the steamed crab roe will not come loose. However, to make Huaiyang crab rice, it is necessary to make the crabs move, steam the crabs with the rice and let the crab juice seep into the rice. The dish of dried crab wings with crab powder is made of hairy crabs and golden hooked wings. Orange crab roe, white tender crab meat, transparent shark fin, bright color, delicious fragrance, unique flavor and excellent appearance. Red and yellow, full and golden color reveals attractive umami. Taste it, the crab and the wings "smell like fish", and the rich fragrance goes straight to the five internal organs. At this time, plus the excellent chicken soup cooked by Dongjiang secret recipe. Three kinds of delicious food are fresh and tender, and people can't help but want to add another one. Yipin crab bag This is Dongxing Shun's signature snack. The surface of the crab bag is dotted with orange crabs, glittering and translucent, like stamens. When you can't wait to pick up a piece and put it in your mouth, the meat of hairy crabs is mixed with the fragrance of crab paste, crab roe and cuttlefish gum, which is very delicious. Hubei, known as the "province of thousands of lakes", has been a famous "land of plenty" in the Yangtze River basin since ancient times. The hairy crabs in this area are fresh and tender. Generally, three or two hairy crabs are the best, slightly smaller than those produced in Yangcheng Lake. In the laver restaurant, the reporter found this hairy crab that was airlifted from Hubei to Yangcheng. The hairy crabs made in Hubei are spicy enough, and the chopsticks have not been moved, which makes people feel spicy. Open the shell of the hairy crab forcibly, and gently pour the golden crab paste into the tip of the tongue with a spoon. The fresh taste goes straight to the throat. Because this river fresh hairy crab is based on the production method of spicy crab, it tastes delicious. Frozen drunken crab with yellow wine This is made by soaking hairy crabs with yellow wine. The aroma of wine and the umami taste of crabs complement each other. Eating drunken crabs requires two important ingredients-ginger tea and vinegar. Because hairy crabs are cold, ginger tea is usually used to warm the stomach after eating. Pay attention to the order of the parts when eating crabs, and eat the crab shell last, because the essence of crab paste is in the shell. If you eat the meat of crab feet first, its delicacy will be greatly reduced, so the best one should be eaten last.