吃遍全世界最美味的螃蟹|Eat the best crabs in the world

中国人早在东汉就开始吃蟹，饮酒、赏菊、赋诗、吃蟹可谓金秋时节的雅事。而现代人吃蟹也是各有特色，蒸的，炒的，炊熟的，生腌的。台湾，香港，上海，潮州，新加坡做法也都各成一派，颇具代表性。
As early as in the Eastern Han Dynasty, Chinese people started to eat crabs, drink alcohol, admire chrysanthemums, write poems and eat crabs in the autumn season.Modern people eat crabs are also unique, steamed, fried, cooked cooked, raw salted.Taiwan, Hong Kong, Shanghai, Chaozhou, Singapore practices are all different, quite representative.

红蟳米糕Red cake rice cakes

螃蟹，西方人不懂得怎么吃，他们不吃蟹黄，只食蟹肉，真是暴殄天物！我在美国看到一堆Crab Chowder，加入一堆奶油，全无蟹味可言。
Crabs, Westerners do not know how to eat, they do not eat crab, eat only crab meat, it is a real surprise!I saw a bunch of crab chowder in the United States, add a bunch of cream, no crabs at all.

而中国人吃蟹之事早于东汉。古人把饮酒、赏菊、赋诗、吃蟹作为金秋时节的雅事。历史上第一个吃螃蟹的名人，是东晋的毕卓。《世说新语》里有载，毕卓曾云：「得酒满数百斛船，四时甘味置两头，右手持酒杯，左手持蟹螯，拍浮酒船中，便足了一生矣。」而诗仙李白在《月下独酌》中吟：「蟹螯即金液，糟丘是蓬莱。且须饮美酒，乘月醉高台。」吃蟹，其实可以好浪漫。
The Chinese people eat crab things earlier than the Eastern Han Dynasty.The ancients drinking, tasting chrysanthemum, poetry, eating crabs as the elegant autumn season.History of the first to eat crab celebrities, is the Eastern Jin Bi Zhuo."Shi Shuo Xin Yu" contained in, Bi Zhuo Zeng Yun said: "The wine is full of hundreds of holstein boat, four at the sweet set two, the right hand holding a glass of crab left hand crab, take a floating boat, will have a full life. "And poet Li Bai in" under the moonlight "in the Yin:" crab chelation that is gold liquid, bad mound is Penglai. And must drink fine wine, month by drunk. "Crab, in fact, can be good romance.

现代人吃蟹也是各有特色，蒸的，炒的，炊熟的，生腌的。台湾，香港，上海，潮州，新加坡做法也都各成一派，颇具代表性。
Modern people eat crabs are also distinctive, steamed, fried, cooked cooked, raw salted.Taiwan, Hong Kong, Shanghai, Chaozhou, Singapore practices are all different, quite representative.

台湾：红蟳米糕
Taiwan: red cake rice cakes

蟳是闽南话，即是蟹。在台湾，雄蟹或未交配过的雌蟹均称为菜蟳，价格不高；交配多次的雄蟹为骚公，由于肉质松垮，价格也比较低；未交配过的雌蟹叫处女蟳，其肉质扎实且甘甜细嫩；交配后的雌蟹，再经过一个月后，卵巢成熟饱满，呈橘红色，此时才称为红蟳，价格最高。红蟳就是蒸熟的蟹。蒸最原汁原味，还有丰厚的蟹膏。
蟳 is Minnan dialect, that is, crab.In Taiwan, male crabs or unpaired female crabs are all called vegetables, but the prices are not high. Male crabs mating many times are male publics, and the prices are lower due to the loose meat quality. The unpaired female crabs are called virgins蟳, its meat is solid and sweet and delicate; mating female crab, and then after a month later, the ovary mature full, was orange, then known as the red croaker, the highest price.Red Clover is steamed crab.Steamed the most original, there are generous crab cream.

做法：蟹洗干净然后斩件，用绍酒泡半个小时，加小匙大地鱼粉吊出鲜味。泰国糯米浸三小时，沥干，以鲜荷叶垫着干蒸，下爆香的火腿、虾米、姜米、葱粒、菇粒及杞子等。连蟹带饭放进蒸笼，最后淋蟹膏，蒸熟后开盖。香喷喷热辣辣，糯米饭蘸满蟹膏，并有杞子香及绍酒香，每一口都是鲜味。
Practices: Crab wash and then cut pieces, soak for half an hour with Shaoxing, add spoonful of ground fish meal lifted flavor.Thai glutinous rice soaked for three hours, drained, with fresh lotus leaf pad with dry steaming, saute the next ham, shrimp, ginger, onion, mushrooms and Qi Zi and so on.Crab with rice into the steamer, the last creamy crab cream, steamed and opened the lid.Fragrant hot and spicy, glutinous rice dipping crab cream, and wolfberry incense and Shaoxing wine, each taste is delicious.

上海：醉蟹
Shanghai: drunk crab

大闸蟹，其实就是河蟹，但不是所有的河蟹都叫大闸蟹，品种一定要是中华绒鳌蟹，并且一定要是三两以上。听说大闸蟹的名字由来是当时苏州一带的捕蟹者在港湾间设置了竹闸，夜间挂上灯火，蟹一见到光亮就会爬上竹闸，此时只需在闸上一一捕捉，所以叫大闸蟹。
Crabs, in fact, crabs, but not all crabs are called crabs, breeds must be crab cashmere crabs, and must be more than thirty-two.I heard that the origin of the name is the crab hair crabs in Suzhou was set up in the bay between the bamboo gate, hanging lights at night, the crab will see the light climbed bamboo gate, this time just in the gate one by one to capture,So called crabs.

上海人吃螃蟹的故事家喻户晓，最牛的是蟹吃完后还能拼成原样，有一个流行的段子让人忍俊不禁：火车没提速前，上海人把着一只螃蟹登车，能够从上海吃到北京；火车提速后，火车到北京了，这边一只螃蟹倒还没吃完。这无疑是对上海人吃螃蟹精细过头一个稍显揶揄的调侃。
Shanghai people eat crabs story well-known, the most cattle after the crabs can still be spelled intact, there is a popular segment people can not help but laugh: train did not speed up before the Shanghai people with a crab boarding, to eat from ShanghaiTo Beijing; After the train speed up, the train to Beijing, and here a crab has not eaten yet.This is undoubtedly the Shanghai people eat crabs slightly over a slightly shy ridicule.

做法：秤好盐，倒入花雕酒，阴力搅动至盐巴全溶。把大闸蟹清洗干净后，活生生浸，下辣椒、老姜、陈皮及玫瑰露，封盖，让蟹在花雕中醉生梦死。原封不动于室温待两日，待酒香完全渗入蟹中，再放入冰箱，两周后，蟹膏成半浆状即成～
Practice: Scale good salt, into the flower carving wine, negative force agitate to salt bar full solution.After the hairy crabs are cleaned, the living baptism, the peppers, ginger, dried tangerine peel and rose dew, cover, so that the crabs in the flower carving dreams die.Intact at room temperature to be two days until the wine is completely infiltrated into the crab, and then into the refrigerator, two weeks later, the crab paste into a semi-paste Serve ~

潮汕：冻大红蟹
Chaoshan: frozen red crab

潮汕人吃蟹，又是一绝。美食家蔡澜曾经说过冻蟹时最具代表性的潮州菜之一， 也是潮州“打冷”（打冷，意指潮州大排档经营的大众化冷盘熟食）的代表之一，一般用的是肉质清甜，螯长体大的大红蟹。潮汕的先辈渔民，用一种最质朴的方法来烹饪海蟹，让其保留了清鲜自然的美味，从而，引起了一些美食家的赞叹。
Chaoshan people eat crabs, but also a must.Chua Lan, a gourmet, once said that one of the most representative Chaozhou dishes of frozen crabs is also one of representatives of Chaozhou's "Chilling Cold" (chilling cold, meaning popular cold-cooked food in Chaozhou's food stalls). Generally, meatSweet, big long red crab body.Chaoshan fishermen, the most rustic way to cook sea crabs, so that it retains the natural freshness of the delicious, which has aroused the praise of some gourmet.

“现代潮菜之父”林自然
"Father of modern tide" forest nature

有《潮菜天下》的张新民老师，称他认识的人中，只有两位称得上美食大师，一位是蔡澜，另一位是林自然，林自然也是大林苑世家精细潮州菜的创办人而要潮汕顶级食府中，要找一家具代表性的，那一定是大林苑了。
Zhang Xinmin, a teacher with "Chaocian Tianxia", claimed that only two of the people he knew met the gourmet master, one is Chua Lam and the other is Lin Natural. Lin is also the founder of the fine Chiu Chow family of Tai Lin Yuan familyPeople and Chaoshan Shantou top food restaurants, looking for a representative, it must be the Dalin Yuan.

做法：将活的大红蟹加冰水冻僵，用大火烧清水至90度后将蟹放入，中火浸熟，包上保鲜膜后放入冰箱冷藏2小时候后却出，斩件后伴姜醋吃。
Practices: the living red crab plus ice water frozen, with a large fire water to 90 degrees after the crab into the fire soak, wrapped in plastic wrap into the refrigerator after 2 hours but out, chopped pieces withGinger vinegar to eat.

香港：避风塘炒蟹
Hong Kong: Shelter fried crab

很早期的香港，有不少人就吃住都在船上，其中最特别的避风塘炒蟹，就是来自于避风塘的水上食肆，避风塘炒蟹让人印象深刻的就是超大又香又辣的炒蟹，以前用青蟹，而现在市面的餐厅大部分都改用越南大肉蟹。
Very early Hong Kong, many people eat and live are on board, one of the most special typhoon fried crab, is from the typhoon water restaurant, sheltered crab impressively impressive is the large and fragrant and spicy fried crab, Before using crabs, and now the market most of the restaurants have switched to Vietnamese big crabs.

做法：大肉蟹开膛去肠，放油里炸后放已炸过的大蒜兜炒，下豆豉、辣椒、葱段、豉油及糖炒匀即可。
Practices: big crabs breezed to the intestine, put the oil in the fried deep-fried garlic pouch fried, the next bean curd, peppers, spring onion, soy sauce and sugar, stir well.

新加坡：辣椒螃蟹
Singapore: Chili Crab

四面环海的新加坡地处热带，当地人为了排暑去毒会选择偏重麻辣的口味，海鲜也是如此。而辣椒螃蟹是新加坡的国菜，早就听说，没吃过辣椒螃蟹，等于没来过新加坡！ 新加坡的很多餐厅都会做这个菜，最著名的店铺当属珍宝与无招牌。所以经常有人争论谁才是新加坡螃蟹的第一把交椅，这个话题到现在都没有定见。珍宝的辣椒螃蟹选用的是标准的斯里兰卡蟹，特点是肉质饱满。
Surrounded by the sea of ​​Singapore is located in the tropics, locals in order to Paidu will choose spicy taste, seafood is also true.The chili crab is Singapore's national cuisine, I have heard that eaten chili crabs, has never been to Singapore!Many restaurants in Singapore will make this dish, the most famous shop is treasures and no signs.So it is often argued that who is Singapore's first crab top spot, this topic up to now no fixed opinion.Treasure chili crabs use the standard Sri Lankan crabs, characterized by full meat.

做法：将蟹钳剪掉，盖掀去除鳃备用；热油锅后倒入蒜头炒约一分钟再加入红辣椒炒至出味；倒蟹入锅中，然后翻炒至螃蟹壳开始呈现红色；接着把调味料倒入炒匀，加盖再煮至螃蟹壳变成红色；将鸡蛋打散倒入锅中煮熟，淋上酸柑汁或柠檬汁，装盘点缀香菜。
Practices: Cut off the crab pliers and remove the gills by lifting the lid. Heat the pan and pour garlic into the pan for about one minute. Then add the red pepper and stir until the sauce tastes good. Then pour the crab into the pan and stir until the crab shell begins to appear red.Then pour the seasoning and stir well, cover and cook until the crab shell turns red; the egg broken up into the pot cooked, topped with lime juice or lemon juice, plate decorated with parsley.