Tools for eating crabs: eight pieces of crabs

The history of Chinese people eating crabs can be traced back to the Western Zhou Dynasty. From the records in "The Rites of Zhou" and "Zi Lin" of the Jin Dynasty, we can see that our country has a history of eating crabs for 2,780 years. Since ancient times, eating crabs seems to be a very elegant thing. As early as the Ming Dynasty, skilled craftsmen created a set of exquisite crab-eating tools. According to the Ming Dynasty food guide "Kao Chi", the first eight crab-eating tools in the Ming Dynasty include hammers, upsetting tools, tongs, shovels, spoons, forks, scrapers, and needles. Translated into modern Chinese, they are round hammers, small square tables, tweezers, and long Axes, spoons, forks, scrapers, needles. Therefore, it is called "Eight Crab Pieces". After the ancients invented crab-eating tools, eating crabs became an elegant and unrestrained dining experience. Eating crabs with small and exquisite gold, silver and copper tableware is full of fun and can be said to be an elegant and elegant dining activity.

Round hammer: Use a hammer to gently tap back and forth on the edge of the crab shell. This is to loosen the crab shell first and make it easier to lift the lid.

Long-handled ax: Open the back shell and navel, and hit it multiple times with a hammer, so the big cover is easy to remove.

Tick: Pick out the crab meat from the crab belly, or poke or hook out the crab leg meat.

Long-handled spoon (spoon): scrape off the paste or yellow and put it into your mouth with a spoon.

Tweezers: Remove the crab gills, which are thick white slices, and the crab stomach covered with bones. The gills and stomach are extremely cold and cannot be eaten

Scissors : Cut off the crab legs and claws

Pot: Hold the crab lid

Tickling stool: Its nature is like an iron chopping board. The most direct way to open the crab claws is to put the crab claws on the cushion On the pick bench, use a hammer to break it open.

The basic function of the crab eight pieces is obviously to let people eat the Yangcheng Lake hairy crabs cleanly, without leaving even a little bit of meat in the crab claws. Chewing cows and eating crabs has always been a natural thing for experts to laugh at. There is a sequence for the use of crab eight pieces

. When the brown crabs are served steaming hot to the table, the crab eaters first use scissors to cut off the two large claws one by one, then use a hammer to gently tap around the crab shell, then use a shovel to open the back shell, and then use the tongs, fork, and claws respectively.

Use the scraper and needle in turn to pick, pinch, fork, or knock to take out the golden crab roe, white crab paste, and fresh crab meat. When I pick up the crab shell with one hand and put this most delicious thing in the world between my lips and tongue, I feel a kind of enjoyment that cannot be described in words.