Drunken crab is a traditional dish in He Lixia, Jiangsu Province, and a popular delicacy in the south of the Yangtze River.

Drunken crabs are made from crabs with rice wine, spices and refined salt. Moderately salty, no fishy smell, and delicious crab.

Characteristics of vegetable production

Drunken crab is a traditional famous product in xinghua city, Jiangsu Province, with a long history. Because the children who first made this crab lived in Zhongzhuang, they were called "drunken crabs in Zhongzhuang".

This drunken crab is as fresh as a crab and lifelike on a plate; Its meat is tender, delicious, rich in wine, sweet and nutritious.

"Drunken crab" is improved on this basis, and it is made by selecting crabs, raising crabs, marinating, brewing and making acid, paying attention to the production cycle and eating period.

It has the characteristics of fragrant meat and fresh taste.