Since ancient times, crab is a very delicious food, the Eastern Han Zheng Xuan note "Zhou Li? Tian Guan? Butcher": "Recommended shy thing is called the four seasons of the meal, such as the Jingzhou fish, Qingzhou crab Xu." Xu Shen "Shuowen Jiezi" said: "Xu, crab minced meat also (minced meat, meat sauce)." East Han Guo Xian wrote the "Han Wu Dong Hai record" Volume 3 has: "Good Garden country tasted a tribute to a crab, nine feet long, there are a hundred feet and four chelae, because of the name of the hundred-foot crab. Cooking its shell is better than the yellow gum, also known as the chela gum, better than the phoenix beak of the gum also." "Taiping Yuban" cited "Lingnan foreign objects Zhi" cloud: "tasted the sea to get the state islets, forests and trees are very lush, is the Vi boat climbed the cliffs, tied to the water side, half cooking and the forest is not in the water, its cable suddenly broken, was to go, detailed view, large crab."
Emperor Yang to crab for the process of steaming crab food first. "Qing Yi Lu" records: "Emperor Yang Xing Jiangdu, Wuzhong tribute to bad crab, sugar crab. Each into the Royal, then on the spinning clean wipe shell surface, to gold skeleton dragon and phoenix flower cloud paste on it." Song and Yuan dynasties popular eating "hand-washing crab", is to salt, wine, orange peel, peppercorns and other seasonings marinated. Zhu Yizun "food constitution Hong secret" recorded "crab balls" recipe. Liu Ruoyu "Ming Palace History" recorded in the Palace of the crab feast said: "Where the Palace family ministers eat crab, live cleaned, steamed with a bag, five or six into groups, sitting **** food, laughing and joking. Since the umbilical cord cover, carefully picked with nails, dipped in vinegar and garlic to wine. Or pick the sternum, eight complete as a butterfly style, to show the skill." Li Yu addicted to eating crabs, known as "Crab Fairy", once said: "All crab eaters, only the whole of its old body steamed and eaten ...... into the mouth is really tender and delicate" "Crab's fresh and fat, sweet and greasy, white like jade and yellow like gold, has been made color and flavor of the three of the ultimate, and nothing more can be on the... ...only in the crab chela a thing, the heart can be addicted to, the mouth can be sweet, no matter the life of a day can not forget it." Yuan Mei's Yuan Mei's "With the Garden Food List" recorded that "Crab should be eaten alone, not with other things. It is best to cook them in light salt soup, and it is better to peel and eat them by themselves. Steamed crabs have a full flavor, but are too bland." In the Qianjia period, Gu Lu's "Qingjia Records" introduced crabs in Suzhou, including lake crabs from Taihu Lake, purple-bearded crabs from Fenhu Lake in Wujiang, and gold-clawed crabs from Changshu. Some chefs use Crustastun to electrocute the crabs to reduce their pain.
Crab crab is rich in protein, there are high cholesterol, high purine, gout patients should self-restraint when consuming, suffering from colds, hepatitis, cardiovascular disease should not eat crab. China has a tradition of eating river crabs before and after the Mid-Autumn Festival, because traditionally Chinese medicine believes that the crab is cold, it is often used ginger, perilla and other configurations of edible crabs using seasonings.
Crab is rich in protein and trace elements, and has a good tonic effect on the body. The crab contains more vitamin A, which is helpful for the keratinization of the skin. [6] Crab also has an anti-tuberculosis effect, eating crab on the recovery of tuberculosis is greatly beneficial.
Nutrition Facts
Nutrition Facts per 100 grams
Energy 103 kcal
Protein 17.5 grams
Fat 2.6 grams
Carbohydrate 2.3 grams
Cholesterol 267 mg
Vitamin A 389 mcg
Thiamine 0.06 mg
Riboflavin 0.28 mg
Niacin 1.7 mg
Vitamin E 6.09 mg
Calcium 126 mg
Phosphorus 182 mg
Potassium 181 mg
Sodium 193.5 mg
Magnesium 23 mg
Iron 2.9 mg
Zinc 3.68 mg
Selenium 56.72 mcg
Copper 2.97 mg
Manganese 0.42 mg