As you know, according to the recipe contained in "Shanjia Qinggong" compiled by Lin Hong of the Southern Song Dynasty, the original text can be found as follows:

Crab stuffed oranges: cut off the top of the larger orange and remove it. Remove the gravy, leaving a little liquid, fill it with crab paste meat, still cover it with the stem branches, put it into a small steamer, steam it with wine, vinegar and water, add bitter wine and salt, and serve it, which will be fragrant and fresh. People enjoy new wine, chrysanthemums, and orange crabs.

Because Wei Xun Zhai Zhen praised Xie Yun: "The beauty of Huang Zhongli is in it; the beauty is in the smoothness of the limbs." 'This version of "Yi" was found in Crab, and now it is found in Orange Crab. ”

In addition, crab-stuffed orange was recognized by the royal family during the Southern Song Dynasty and was listed as a palace dish.

Crab-stuffed orange is a local dish

Crab-stuffed orange is a unique traditional dish in Hangzhou, Zhejiang. It belongs to the Jiangsu and Zhejiang cuisines. Most diners’ impression of crab-stuffed orange is that the dish is novel, delicious and has a special smell.

Crab meat is rich in protein and trace elements; and crab itself has the benefits of clearing heat and detoxifying, replenishing bones and marrow, nourishing muscles and activating blood circulation, sharpening limbs and joints, nourishing liver yin, and replenishing gastric juice.