As the saying goes, "In September, the navel will be round and in October, you will hold a crab to admire the chrysanthemums in the sky." This means that female crabs are the most plump in September of the lunar calendar, and male crabs are the most plump in October of the lunar calendar. Then the food must be paired with the wine, just like a talented man and a beautiful woman. This is the perfect encounter!

What kind of wine goes with eating crab? The older generation will blurt it out - rice wine! Pairing the warm rice wine with the plump October fragrant crabs, the word "fresh" is so delicious between the teeth and cheeks. However, the younger generation prefers to open a bottle of wine, have a few drinks, and talk about reunion. However, with the development of modern medicine and nutrition, wine has begun to attract more and more attention. This way of drinking that not only takes care of health but also enjoys an elegant life is really touching.

Tools/Ingredients

Steamed Hairy Crab

Spicy Crab

Sauteed Crab with Pepper and Salt

Steps/Methods< /p>

1

Steamed hairy crabs

Method: Steamed crabs - To make "steamed crabs", just wash the hairy crabs, tie them firmly with threads, and put them into the pot Steam until cooked. In order to maintain the original flavor of crab, it is better to use a steamer instead of a basin when steaming. Hong Kong-style steamed crab uses perilla leaves to remove the fishy smell of the crab. It is recommended not to dip it in any seasonings and eat the crab while it is fresh and hot to enjoy the original flavor of the crab.

Recommended pairing: Changyu Riesling dry white wine (750ml)

Origin: Yantai Vineyard Area A

It has the typical lime, lemon and The fruit aroma of apples and peaches and the pleasant honey aroma are fresh, fragrant and rich. Pair it with steamed crab to highlight its fresh taste and original flavor. People who pay attention to nutrition and a balanced diet are especially suitable for such a fresh combination.

2

Spicy Crab

Recipe: After eating too much light Cantonese food, eating a plate of spicy Sichuan food is the best choice to change your taste. Crab bars in autumn, the spicy crab in Sichuan cuisine is famous all over the world. According to Master Qin, the chef of Yichuan Restaurant, the crabs used in Sichuan cuisine generally choose cream crabs and meat crabs, because these two types of crabs are cheaper, and the original flavor of crabs will be diluted after frying and soaking, so using cheaper crabs Do it and it will be more economical to eat. Crab in Sichuan cuisine is mostly prepared in salted egg yolk crab, ginger onion crab, spicy crab, spicy crab, pickled pepper crab, etc. Among them, spicy crab and salted egg yolk crab are the most popular.

Suggested pairing: Australian Jacobs Chardonnay Reserve dry white wine

Origin: Barossa Valley, Australia

Australia’s largest export wine brand; Australia’s local wine brand sales champion. The best selling wine brand in the UK market. Sichuan food is usually oily and spicy, especially spicy crab. This dry white is a good choice. Its strong lemon flavor can just relieve the greasy feeling, and the wine exudes very delicate nutty oak and cream. The blend of aromas is unforgettable.

3

Sauteed crab with salt and pepper

Recipe: Fried crab with salt and pepper is a wonderful combination with wine. Cut the fresh crab into pieces, soak it with green onion, ginger and cooking wine for a few minutes, fry it in oil until golden brown, add tofu, ginger, green onion, salt, soy sauce, etc. and stew it to taste.

Suggested pairing: Changyu Special Selection Cabernet dry red wine (650ml)

Origin: Changyu Yantai Vineyard Area I

Salt and pepper fried crabs have the same ratio Steamed crab has more flavor, so the wine needs to have the same amount of power, especially the texture in the mouth that needs to linger for a longer time. This Changyu Special Grade Cabernet is brewed from Cabernet Sauvignon and Cabernet Sauvignon. The wine is deep ruby ??red in color, with the typical fruity aroma of grapes such as Snake Dragon Pearl and elegant oak aroma. The aroma is rich, complex and harmonious. It goes well with the slightly spicy taste of salt and pepper.

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Notes

Quoting the views of a wine reviewer and gourmet. Everyone will have different opinions on wine and food, and what suits them Interested...Many mainstream media reports inevitably misunderstand the general public who are new to the industry or are willing to get involved with wine. For example, some wine tasters repeatedly emphasize that the heavier the glass, the better the red wine. In fact, this is an obvious misleading The weight of the hanging cup can only show that it has more sediments and higher alcohol concentration, and these two characteristics are not enough to determine the quality of the wine itself. It is like a girl with long wavy hair and the other with refreshing short hair. Can you tell me who is better? Beautiful? The answer is obvious, turnip greens, it just depends on personal preference.