June and July every year are the best time to eat "June yellow". An adult hairy crab must molt about 17 times in its lifetime. The "immature" June yellow hairy crab is one more molt to mature. At this time, the crab roe is rich and the shell is soft, which is more tender than the hairy crab. This delicacy, which only comes once a year, must not be missed. As we all know, the real drunken crab is a local specialty. Friends living in the south can taste the delicious drunken crab very early, so friends living in the north don't have to envy it, they can definitely pack and mail it. Use drunken crab aluminum foil packaging boxes to pack drunken crabs, which are sealed to keep the fragrance and prevent the soup from leaking, giving customers a good experience.
From ancient times to the present, people have never stopped pursuing the deliciousness of crabs. From the Sui and Tang Dynasties to the Song Dynasty, eating dregs of rice crabs was popular, and drunken crabs were pickled after the Song Dynasty. In the Qing Dynasty, the method of making drunken crabs was more mature. Crabs have thousands of flavors. And drunken crabs are the most intoxicating. Raw drunken crabs pursue traditional freshness; while cooked drunken crabs are based on the improvement of taste, and are drunken with aged rice wine and more than ten kinds of spices, which are more delicate and condensed, and also tender. The preparation of drunken crabs is very particular, and they must be prepared on the same day they are caught. The steaming time is particularly critical. If it is too fast, it will not be cooked, and if it is too slow, the crab meat will be loose. The best state is to ensure that the crab meat is plump but not scattered. The famous Shaoxing rice wine is paired with more than ten kinds of spices, and you can completely let go of yourself in the process of drunken crabs. The 24-hour soaking makes the crab paste and crab roe warm and lingering, and the aroma of wine lingers in your mouth, as if you are in a dream.
