Authentic Yangcheng Lake hairy crabs: nearly 10,000 sold in 1 hour before the lake opens, prices about to rise

"When the autumn wind blows, crab legs itch,"

When the autumn air is crisp and cool, it is exactly the season when Yangcheng Lake is fragrant with osmanthus and fat with crabs.

Eating Yangcheng Lake hairy crabs follows the saying "ninth-month females, tenth-month males,"

In the ninth month the female crabs are at their best,

in the tenth month the male crabs are at their freshest.

Su Dongpo said: "Not eating crab betrays the belly."

So this golden autumn, please do not betray this wonderful time for eating.

No crab fragrance compares to Yangcheng Lake

Every year inSeptemberYangcheng Lake is about to open,

and every time this season comes around, this editor cannot hold back the excitement inside.

Soon we will be able to eat hairy crabs!

Yangcheng Lake hairy crabs were already famous in ancient times,

so today let's talk about how the ancients ate crabs!

The ancients called crabs "the intestineless gentleman"

The ancients gave crabs "four names": "Because it walks sideways, it is called crab (pangxie); because of the sound it makes as it moves, it is called guosuo; because of its outer shell, it is called the armored scholar; because it is empty inside, it is called intestineless." So crabs came to have the titles "sideways-walking armored scholar" and "intestineless gentleman."

At first hearing, the four words "intestineless gentleman" sound rather charming, like a noble young idler who plays through life, or like a ruthless figure of the martial world.Yet the intestineless gentleman actually refers to the crab, which shows that the ancients not only loved to eat but could eat with a great deal of refined taste.

When speaking of loving crabs, one cannot fail to mention Li Yu, who once said: "The world's finest things thrive in solitude.The crab is fresh and fat, sweet and rich, white as jade and yellow as gold; it has already reached the utmost in color, aroma and taste, and nothing can surpass it. To mix it with other flavors would be like using a torch to aid the sun, or cupping water to increase a river, hoping it might help; is that not difficult?" The meaning of this passage is thatfor good ingredients, the simplest method is enough; there is no need to add any auxiliary spices or other ingredients, because their own flavor is sufficient.

It is said that Li Yu could eat twenty or thirty crabs in one meal. This way of eating even put him under financial pressure. As soon as summer came, he would begin saving money - this money was specifically for buying crabs, and he called it "life-buying money." Li Yu's obsession with crabs was beyond compare. He called autumn "crab autumn," and would also prepare a "crab jar" and "crab brew" to pickle "crab lees" - probably drunken crab - to eat in winter to prevent cravings. The little maid who handled all this he called the "crab slave."

Good things must have a good source

Li Dou of the Qing Dynasty once said, "Crabs that come from the lake are lake crabs; those that come from the Huai are Huai crabs. Huai crabs are large but bland in taste, so those who judge crabs consider lake crabs superior."This shows that as early as the Qing Dynasty, the hairy crabs produced by Yangcheng Lake were already renowned far and wide.

In addition, the timing of eating crabs also has its rules. The ancients said, "ninth month round navel, tenth month pointed." In the tenth month the female crabs spawn and the male crabs have rich roe and yellow, so it is naturally a good time to eat crabs. At this time, prepare a few intestineless gentlemen and accompany them with "fat cured duck, cow's milk cheese, drunken clams like amber, cabbage boiled in duck broth like jade tablets, fruits such as xie oranges, wind-dried chestnuts, and wind-dried water caltrop. Drink with jade-pot ice, vegetables with bingkeng bamboo shoots, rice with new Yuhang white rice, and rinse the mouth with lanxue tea. Thinking of it today, it truly seems like food offered by the heavenly kitchen and immortals."

The passage above comes from Zhang Dai's "Dream Recollections of Tao'an" of the Ming Dynasty,and recounts a crab feast, gathering with a few close friends, everyone eating crabs, plus side dishes such as fat cured duck, cow's milk cheese, drunken clams, and cabbage boiled in duck broth, along with fruits and vegetables such as xie oranges, wind-dried chestnuts, and wind-dried water caltrop, drinking jade-pot ice, eating rice made from white rice produced in Yuhang, and even rinsing the mouth with lanxue tea.If this standard were placed today, it would also be a tycoon-like life, which shows how particular the ancients were about food.

Having finished explaining how the ancients loved crabs and ate crabs,

it is also time to talk about how we nowenjoy this once-a-year delicacy!

This is what this editor wants to introduce to everyone today:

Bashuai authentic Yangcheng Lake hairy crabs,

golden claws and white belly, yellow hair and green back, crab roe oozing oil,

unbelievably fresh and fragrant, plump crab meat, tender with a lingering aftertaste.

Although hairy crabs are good,

there are quite a few cases of "bath crabs" passing themselves off as Yangcheng Lake native hairy crabs.

The hairy crabs this editor recommends this time

are from a council member unit of the Yangcheng Lake Hairy Crab Association,

every crab is a promise!

Authentic Yangcheng Shares brand hairy crabs are called the crown of crabs.

They are fed with high-quality crab fry and live feed.

Yangcheng Lake has clear water quality, abundant aquatic plants, and hard stones all over the lakebed,

a water depth of about 1.8 m as well as

abundant sunlight and temperature are very suitable for the growth of hairy crabs.

↑Yangcheng Lake Bashuai Ecological Breeding Base

Thin shells dyed with fat and rouge, rich roe congealed like amber,

large bodies and fat and plump, meat and roe rich, ten limbs strong,

after cooking, the exterior is bright orange, the meat plump,

the taste fresh and delicious, with an endless aftertaste~

If you want to eat fresh live hairy crabs,

you do not need to go to Yangcheng Lake in person.

This small crab card

offers you the solution!

Splurge price: 158 yuan/portion Original price: ¥288

Pickup time: from the day after the official lake opening to December 31.

The pickup method is as shown in the picture below:

Dead crabs are compensated

Worry-free after-sales

Buy with confidence

SF Airlines cold transport, ensuring fresh arrival, compensation guaranteed for dead crabs

Mid-Autumn Festival fresh-tasting season, give to relatives and friends, give to parents!

Let us be responsible for delivering the delicacy to you!

Click the picture below to learn more details!

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