I'll tell you one.

The butter crab is known as the "king of crabs".

Shenzhen Fuyong, west of the Pearl River estuary, salt and fresh water mingling convergence, where the production of a top food, known as the gourmets "king of crabs" butter crab. Every year in May of the lunar calendar, the beginning of the butter crab season. After the abundance of water in the Dragon Boat Festival, followed by the scorching sun, the mature female green crabs spawning, under the alternating effects of rain and sun, the accumulated crab paste in the body gradually melts and turns into golden-yellow oil, and then slowly penetrates into all parts of the body. In this way, an expensive butter crab has been practiced. The reason why butter crabs are so valuable is that the success rate of their molting is too low. Most of the green female crabs will evolve into butter crabs after molting. However, only a very few, which are unable to complete the process of re-shelling and moulting because of too much accumulation of paste oil, become butter crabs. In Fuyong, only three to five out of a thousand female green crabs will be transformed into butter crabs. It is so rare that it is called King Crab.

The top butter crab must be complete, as long as the crab body has a little bit of mutilation, the butter will flow through the cracks. That would be the same as a regular paste crab, so for butter crabs, steaming is the perfect way to go. First, put the crab into ice water and submerge the crab. If you don't freeze the crab, when you put it down to steam, the crab will struggle resulting in broken arms and legs so that the butter will run out of the crab.

Steamed butter crab, uncovered the crab cover, a special crab oil flavor comes to the face. The crab cover is covered with a layer of yellow-orange crab paste, and the oil is sweet and tender, delicious and unique.

Lift the crab cover, tear the crab feet, the golden cream and meat melt together. Sucking with the mouth, the mouth is full of rich crab paste, teeth and cheeks,

(Famous hairy crabs in front of it can only be eclipsed.)

In the community, butter crab also has a wonderful practice - secret flower carving steamed butter crab, under the ice water to add eight years of ageing flower carving king, the crab will be soaked drunk, so that the mellow aroma of the old wine into the body of the crab, and then steaming fifteen minutes will be done with a fierce fire. The butter is soft, the golden color is delicate, and the mellow fragrance of the flower carvings is hidden. At this moment, Jiangnan and Southern Guangdong meet between the teeth and cheeks.

Butter crabs have the reputation of being the king of crabs, and their price is the top of all domestic crabs, with the top butter crabs selling for as much as 2,000 yuan a piece. Butter crab full of oil, crab feet joints golden, cover the bulging, with the hand press cover, will feel a little soft, because the paste are melting oil. If you press down with hard, then the cream has not yet been fully. Finally, look at the crab surface, the butter crab to the daylight to see, with the palm of the hand slightly blocked in the crab surface to cover a light, you can see the crab shell on both sides of the translucent, the more translucent, the better the oil, the more oil.