Anyone who has been to a Beijing or Shanghai restaurant should have heard of the dish "Sai Pan Crab". It belongs to the Beijing cuisine, but it was later introduced to Shanghai, and after improvement, it has become one of the classics of Shanghai cuisine.
There is a legend about the origin of "Crab Race". It is said that Empress Dowager Cixi of the Qing Dynasty was addicted to eating crabs, but since Beijing is located inland and far away from the sea, it was difficult to supply crabs. One day Empress Dowager Cixi suddenly want to eat crabs, the Imperial Kitchen a time, with this can not immediately find crabs, in order to avoid the head to the ground, had to use egg white and yellowtail as raw materials, to the fire fried into a dish imitating crab meat. As a result, the Empress Dowager Cixi tasted greatly appreciated, since then the race crab has become a famous dish in the capital. Although I do not know how much authenticity of the story, but finally for this dish to add legendary color.
Sai Crab is made without crab meat, and "Sai" means "comparable", which means that the flavor of this dish is not inferior to that of real crabs. The freshness of the fish combined with the protein, which is more tender than tofu, and the fact that the ingredients are much cheaper than those of fresh crab, make Sai Crab a very popular dish among the common people. However, it takes a lot of skill on the part of the chef to make an extraordinary dish out of simple ingredients. Especially the egg white into the oil wok stir fry, the oil temperature should be controlled at about 50 ℃, high-fire stir fry for five or six minutes, the fire throat is not enough, the egg white can not be formed; overcooked and will lose the tenderness and freshness of the flavor, the chef can master the fire throat just right, is the key to the race of the crab is delicious or not.
After being introduced to Shanghai, the practice of crab racing remains the same, but the way of eating is different. Since Shanghainese people will dip the crab in vinegar to remove the fishy flavor and enhance the freshness, they will also add a little sour vinegar when eating Sai Crab. In addition, when making Sai Crab, there is a lot of oil when frying the egg white, and the addition of sour vinegar balances the greasy feeling a little bit. Moreover, Shanghai-style crab will also add an egg yolk on top, decorated with crab yolk, so that the crab sells more similar to a few points.
Nowadays, there are many restaurants in Hong Kong, China, which add a lot of strange ingredients in the production of Sai Crab, such as shrimp, scallop, stonefish, starfish eggs, etc., which not only destroys the original flavor, but is also unnecessarily extravagant. Some even add crab meat and crab stick, etc. It is really putting the cart before the horse.
,Reference: chatchat.mysinablog/index?op=ViewArticle&articleId=1461538,● ***** (official website *****) sports, video games, live games, electronic machines ●
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●Official website:*****●,Sai Pun Crab the ancient meaning of the word "fake Pun Crab", wrapped in the surface of the course, there is no crab meat, and d crab meat flavor is from the salty fish. The flavor of the crab is derived from the salted fish.