Crabs belong to yin, so they should complement each other, and the wine with crabs should be warm. Of course, more importantly, the wine used to accompany the crab needs to echo the delicious taste of the crab to form a full and harmonious taste. Therefore, if you don't choose a good bottle of wine carefully, you will be sorry for the rich crab meat on the plate and your body and taste. In ancient times, yellow rice wine was the favorite wine for crabs. In modern times, eating wine with crabs has gradually become popular. Wine has the effects of promoting blood circulation, warming stomach and expelling greasy food, and is mild in nature. Eating crabs has always been considered as the best choice to dispel cold. Following the traditional principle of matching wine and vegetables, although there are various wines, thick red wine is not the best scheme to match hairy crabs. In recent years, careful food lovers have found that the sweetness of iced wine and hairy crabs complement each other, and the mixed taste is fresh and full.