In China, there has been a habit of eating crabs and drinking yellow wine since ancient times. Chinese medicine believes that although crabs are delicious, they are extremely cold, and eating more is easy to hurt the spleen and stomach. Yellow rice wine has the effect of promoting blood circulation and warming the stomach, which can offset the coldness of crabs. In addition, the taste of yellow wine is mellow, which can eliminate the fishy smell in crab meat. Therefore, people who like to drink high alcohol can drink some yellow wine while eating crabs.

Westerners find that drinking white wine while eating crabs will not only make crabs more delicious, but also make crabs less prone to food poisoning. Modern medical research has found that liquor has a strong bactericidal effect and can effectively inhibit the reproduction of bacteria such as Escherichia coli and Shigella dysenteriae in human body. In addition, the study also found that liquor contains a lot of vitamins, which can stimulate the umami taste of crab meat and make it taste better. Therefore, women, children, the elderly and people who don't like to drink high alcohol can drink some white wine when eating crabs.

It should be noted that people should not drink beer while eating crabs. Because beer can activate the purine component in crab meat, people are prone to gout and hyperuricemia.