The 11 most precious crabs in the country, how many do you know?

Yangcheng Lake hairy crab: This crab is produced in Yangcheng Lake in the Suzhou area of Jiangsu, and is a famous Chinese specialty known both domestically and abroad. Yangcheng Lake hairy crabs are large and plump, generally 3 crabs weighing 500 grams, with the larger ones weighing over 250 grams each, and the largest can reach 500 grams, with a blue-green back, white belly, golden claws and yellow hair, ten vigorous legs, and plump, nutritious crab meat. Since ancient times, Yangcheng Lake hairy crabs have captivated countless diners. Zhang Taiyan's wife, Ms. Tang Guoli, wrote in a poem: "If not for the good taste of Yangcheng crabs, why would one live in Suzhou in this life!"

Tianjin purple crab: This is a type of Chinese mitten crab. It is small, only about the size of a large coat button. When the crab shell is lifted, the crab roe is pig-liver purple, and after cooking it turns orange-red, with an extremely delicious taste. Purple crabs are all produced in the bitterly cold winter, so they are often used in assorted hot pots.

Laizhou large crab: This crab is a famous specialty of Ye County. The back of the Shandong Laizhou large crab has 3 raised parts, and each front lateral margin has 9 serrations, with the last tooth especially long, shaped like a shuttle, hence the common name "three-spotted swimming crab." The largest female crab weighs up to 0.75 kg. The egg masses of the female crab, the fat and roe of the male crab, the snowy white and tender muscle in the claws, and the meat on the hind legs of the large crab are even more delicious and tasty to eat.

Nanhu crab: This crab is produced in the water network area of Hangzhou, Jiaxing and Huzhou in Zhejiang Province, and has long been famous for being large and plump with delicious meat. The lake crabs here used to rely entirely on natural reproduction, and were caught and brought to market each year during the flood season. Now artificial breeding and stocking have begun, and certain results have been achieved.

Yanting river crab: This crab is a famous aquatic product of Yanting in Pingyang County, Zhejiang, and has long been renowned in domestic and foreign markets for being large and fresh-tasting. The river crabs here have high yield and good quality, generally weighing 250 grams to 300 grams each, with the large ones over 500 grams, and they are plump and full of meat.

Chaoshan red crab: This crab is the Chaoshan roe crab, whose scientific name is Scylla serrata, and it is a famous seafood of Chaoshan in Guangdong. The roe crab is the female crab with the fullest ovaries; female crabs that have been fertilized but whose ovaries are not very full are called "mother"; those that are slightly full are called "flower crabs"; while male crabs are only used for stir-frying, and together with unfertilized female crabs are collectively called "meat crabs." Well-farmed roe crabs have thick legs and full meat, full roe and abundant fat, and after steaming, they are exceptionally delicious with very high nutritional value.

Weishan Lake drunken crab: This crab is a traditional famous food of Shandong, with a history of more than 200 years. This drunken crab is made from fresh crabs produced in Weishan Lake and various seasonings. The well-pickled drunken crab still looks lifelike, with color and shape still like a live crab. The crab meat is snowy white, the crab roe bright red, exceptionally delicious, and it is a delicacy at deep-winter banquets.

Zhongzhuang drunken crab: This crab is a traditional famous product of Xinghua County, Jiangsu, with a long history. Because the earliest makers of this crab and the best at making it were in the Zhongbaozhuang area of Xinghua County, people call it "Zhongzhuang drunken crab." This drunken crab is colored like fresh crab and, placed on a plate, looks lifelike; there are many local folk methods for making drunken crab, and generally specialized production mostly adopts the sealed-jar soaking method, requiring steps such as selecting ingredients, soaking and raising, dry placing, removing fuzz, pouring in the marinade, sealing the jar, putting into jars, and sealing the mouth. People say, "Without seeing Mount Lu, one has wasted one's eyes," and also say, "Without eating drunken crab, one has wasted one's belly."

Tunxi drunken crab: This crab is a famous specialty of the Tunxi area of Anhui, with a history of more than 140 years. Tunxi drunken crab is complete in form, with a color that is green tinged with yellow, tender meat, an extremely delicious taste, rich wine aroma, and a sweet aftertaste, making it a delicacy at banquets. Well-sealed drunken crab can be kept for two months without spoiling.

Zhilio crab: This crab is produced in Zhilio Village, Wuyang Township, Wuchuan County, Guangdong, and is a top-grade crab, famous at home and abroad. Zhilio crab is famous mainly because the meat of this crab is extremely delicious and it has a unique "top-corner roe." Crabs after autumn not only grow plump and large, but also grow a layer of soft shell beneath the hard shell; not only are the crab meat and crab roe delicious and tasty, but that layer of soft shell is even more savoury and mouthwatering, making people never tire of eating it.

Liaoning Xingcheng swimming crab: This crab has snow-white meat, tender texture, roe like congealed fat, and a delicious taste, making it a top-grade sea crab.