You must be familiar with the red paste-baked crab.

There are three treasures in Ningbo: "Salted crab, baked crab and mud snail are good.

"can be called the first place in Ningbo's old-fashioned cuisine. Its delicacy can't be described in words. Of course, it is also a feeling for Ningbo people. Any big fish and big meat can't compare with a bowl of steaming rice with a spoonful of red crab paste. This is the food that causes Ningbo people's homesickness. Do you know the origin of the crab?

It is said that when fishermen went out to sea to catch fish, because there was no ice to keep them fresh, they poured the caught live Portunus into the cabin, then poured seawater into it, put a little salt in it and killed the live crabs. In this way, the name "Crab Crab" came into being.

The ancestors of Ningbo preserved crabs a little, but they didn't expect to create a more delicious way to eat them than fresh crabs.

The time when people in Ningbo invented the red-paste-baked crab is now beyond reproach, but we can still find the auspicious feathers of this kind of food in the voluminous historical materials: in the Song Dynasty, there was a kind of crab called "hand-washing crab", which was salted and ready to eat, and even the emperor liked it very much. Quan Zuwang, a scholar in the Qing Dynasty in Ningbo, also praised it in a poem: "A bottle of crab rack with pure yellow sauce, a thousand fish heads are fine." Note:

Because it is eaten raw, it is best to eat it with wine and dip it in ginger vinegar juice for sterilization and health care. Don't eat fruit for hours after eating to avoid poisoning.

If you feel unwell after eating, you can pound ginger into juice and take it, or take it after frying ginger and perilla leaves to detoxify.