Cold crab claws are made from sea crabs, hermit crabs, flower crabs, swimming crabs, king crabs, etc.

Conventional crabs can be made into Drunken Crab Claws. Generally, whatever crab is produced locally will be used to make Drunken Crab Claws. In coastal areas, sea crabs are generally used to make Drunken Crab Claws, so that the price of raw materials is low and the food is cost-effective. High. Other raw materials for drunken crabs include: hermit crab, flower crab, swimming crab, king crab, etc.

In terms of the eating experience of food, sea crabs are the most suitable for making drunken crab claws, because sea crabs are large and the meat inside the crab claws is relatively full. When you eat it, your mouth will be full of delicious meat. Lake crabs are chosen because the local food is fresh and delicious, and does not require long-distance transportation, so it is cost-effective.

Introduction to Drunken Crab Claws:

Drunken Crab Claws are divided into raw and cooked. Those who like to eat raw drunk crab claws will buy raw drunk crab claws, and those who are used to eating fully cooked food will buy cooked drunk crab claws. Drunken crab contains protein, fat, carbohydrates, thiamine, riboflavin, niacin, vitamins, trace elements and other nutrients. After eating, it has the effects of promoting blood circulation and removing blood stasis, nourishing yin and dissipating heat, relaxing the meridians and activating collaterals.