This is the best way to eat. Select a large, limb full, strong vitality of Yangcheng Lake hairy crabs, put in the water to wash, with rope or grass to the two clamps and eight legs of the hairy crabs tied tightly into a ball, into the pot of water steaming. It can also be boiled in water. You can put some ginger, perilla, yellow wine and salt in the pot and cook with it to avoid the cold and remove the fishy. Served with their own carefully prepared sauce and yellow wine, not only can be flavored to drive away fishy, but also can completely hang out the delicious Yangcheng Lake hairy crabs. When steaming the crabs, be careful: boil the water for at least another 20 minutes.

2. Yangcheng Lake hairy crab practice and eating method two: crab stuffed orange

Materials, Yangcheng Lake hairy crabs, orange. Ingredients, wine, vinegar, salt. Process: Choose a ripe orange with two leaves, cut off the top of the flesh, leaving a little orange juice, the hairy crab's yellow, meat into it, and then cut off the top of the seal into the steamer, add wine, vinegar, water to steam. When you eat hairy crabs dipped in vinegar and salt, the flavor is fresh and fragrant, which makes people leisurely and elegant...

3. Yangcheng Lake hairy crabs practice and eat three: drunken crab

First of all, the preparation of drunken liquid, drunken dew, with refined salt, green onion, ginger, cinnamon, star anise, peppercorns, composed of "drunken liquid", poured into a pot with a high fire boil, cook for a few moments, fishing out the onion, ginger, cinnamon and so on, with gauze filtering impurities, cooled down into the clean altar. After cooling, pour it into a clean altar, and then make "drunken dew" with sugar, monosodium glutamate, and sorghum wine, and pour the drunken dew into the drunken liquid altar and stir it well. Then deal with the hairy crab crab, take the healthy live hairy crab after washing in the water for two to three days, and change the water every day, in order to exclude the hairy crab body dirt. Then fish out and let the hairy crabs spit out the water, and then put a little fine salt in the navel of the hairy crabs for a moment. Finally, the hairy crabs can be put into the altar and submerged, sealed and stored for 10 days before consumption. Note: The salt content in the liquid should not be less than 20%.

4,Fried Crab with Salt and Pepper

This dish is suitable for drinking. Fresh net crab cut into pieces, with green onions, ginger, cooking wine soaked for a few minutes, drag the powder into the frying pan fried until golden, add tofu, ginger, green onions, salt, soy sauce and other braised flavor can be. Eat the best with yellow wine, and yellow wine in the best Huadiao. Can also be accompanied by a glass of cold beer, savoring the modern flavor of hairy crabs.

5,Crab soup with watercress

The soup is made with hairy crabs, then this local specialty is dipped into the crab soup, and the crisp mustard greens have a fresh flavor. This is a lighter approach, and it's perfect to eat after you've tasted several types of hairy crabs before.

6, Huaiyang Crabmeat Rice

The rice is covered with a layer of orange-red crab roe, which looks appealing against the orange-red crab. Pick out the crab meat and crab paste, add chopped green onion and mix well with the crab roe and rice. The hot rice is orange-red in color, and when you chew it in your mouth, every grain of rice has a light crab flavor. The best way to steam crabs is to freeze them in the refrigerator for half an hour, so that the crabs won't move around when steaming and the crab yolks won't fall apart when you steam them. But do Huaiyang crabmeat rice is specifically to let the crab activity, the crab and rice together steamed, so that the crab juice seeped into the rice.

7,Dried Shark's Fin with Crabmeat

This dish is made with hairy crabs and golden shark's fins. Orange-red crab yolk, white and tender crab meat, and translucent shark's fins create the best of color, aroma, and taste, with a unique flavor that sells very well. Red and yellow, full of golden color through a tantalizing taste of freshness, taste a mouthful of crab and fins "fishy together," the rich flavor directly to the organs and bowels. At this time and then add the Dongjiang secret recipe for the cooking of the best chicken soup, three kinds of food fresh and tender, so people can not help but want to add a share.

8,A Piece of Crab Bun

This is Dongxingshun's signature dim sum. The surface of the crab bun is dotted with orange-red crab roe, which is crystalized and oily, like the stamen of a flower. When one can't wait to pick up a piece and put it in one's mouth, the meat of hairy crabs mixed with the aroma of crab paste, crab roe, and flowery branch gum is very fresh and delicious.

9, medicinal hairy crabs

Hubei, known as the "province of a thousand lakes", since ancient times is the Yangtze River Basin, the famous "land of fish and rice", this real estate hairy crabs meat tender, quality to the size of the argument, generally about three two hairy crabs, the best than the Yangtse River, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best. The best hairy crabs are those produced in Yangcheng Lake, which are slightly smaller than those produced in Yangcheng Lake. The hairy crabs cooked in Hubei are heavy and spicy, and before you move the chopsticks, you can already feel the spicy flavor.

10,Drunken Crab in Yellow Wine

This is made by dipping hairy crabs into yellow wine, which complements the flavor of the wine and the freshness of the crab. There are two important ingredients for eating drunken crab - ginger tea and vinegar. Because hairy crabs are cold, ginger tea is usually used to warm the stomach and intestines after eating. Eat crab, each part of the order of precedence and pay attention to, the crab shell should be placed in the last eat, because the crab paste these essence in the shell, if eaten first, and then taste the meat of the crab feet, its freshness will be greatly reduced, so the best to be placed in the last to eat.