Fiddler crab, Eriocheir sinensis 1 genus. The head and breastplate are trapezoidal. Wide front and narrow back, narrow forehead, wide eye socket and slender eye stalk. Widely distributed in tropical and subtropical intertidal zones all over the world, it is a clustered warm-water crab. Fiddler crabs are widely distributed in intertidal zones along tropical and subtropical coasts, with more than 80 species in the world. Their living habits are closely related to the tides. When the tide rises, they wave their big paws as if calling for the tide to rise quickly, hence the name "fiddler crab". Fiddler crabs like to eat vegetarian food, such as aquatic plants and vegetables. The little guy is only as big as a thumb nail, with a black background and blue spots all over his body, and his eyes are on two long tentacles. And that big aojiang, which is extremely asymmetrical with the body, is very bright red. It can climb very fast in your hand, but it doesn't look like a crab at all. This fiddler crab is more like a spider.

Fiddler crab-medicinal value fiddler crab taste: salty, cold and slightly toxic. Meridian tropism: entering the liver and stomach.

Efficacy: nourishing tendons and benefiting qi, harmonizing stomach and promoting digestion, clearing heat and dredging collaterals, relieving depression and dispersing blood.

Indications: The whole crab can treat evil in the chest, stagnation of blood stasis, fracture of bones and muscles, and oblique swelling. Treating postpartum abdominal pain with cooking wine and food, lochia is endless; Crab shell for treating lacquer sore.

Note: Although meat is nutritious and delicious, it will be poisoned and diarrhea if eaten incorrectly. This is not because the crab meat itself is poisonous, but because the crab is not clean and refuses to let go of any stinky fish, dead shrimp and carrion, so that many toxic substances enter its stomach. So you must not eat its stomach, intestines, gills and other parts by mistake. Crabs often breed aquatic organisms harmful to human body. If crabs are eaten raw, they will inevitably be infected with parasitic diseases. So be sure to cook the crab thoroughly before eating. Pay attention to whether crabs are fresh when buying, especially river crabs, and be sure to eat them alive. Because crabs rot quickly after death, histidine produced is the most toxic.

Who is not suitable for eating: 1. Patients with cold, fever, stomachache and diarrhea will get worse if they eat crabs. 2. People with chronic gastritis, duodenal ulcer, cholecystitis, gallstones and active hepatitis should not eat crabs. 3. The cholesterol content in crab roe is high. People with coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should eat less or not eat crab roe. People who are allergic to the body are prone to nausea, vomiting and rash after eating crabs. 5, people with spleen and stomach deficiency.