Hairy crab is a kind of river crab, and its scientific name is Eriocheir sinensis.
Widely distributed in the long coastline from southern Liaoning to the Pearl River in northern China, the Yangtze River system has the largest output and the most delicious taste.
Generally speaking, hairy crabs refer to Eriocheir sinensis in the Yangtze River system.
At present, hairy crabs have been introduced to all the Great Lakes and cultivated near the Yangtze River estuary. After growing into young crabs, they migrate against the Yangtze River and grow in the tributaries of lakes and rivers in the lower reaches of the Yangtze River.
Edible taste:
Just as the ink is divided into six colors and the piano is divided into seven tones, hairy crabs also have many flavors: crab meat, crab paste, crab yellow and crab roe. Crab meat is divided into "four flavors": thigh meat, short and slender, tastes like scallops; Leg meat, long and tender, as beautiful as whitebait; Crab meat, white and crystal clear, is better than white fish; The wonder of crab roe is incomparable. After exposure, crabs are seafood treasures and the first seafood.
Shanghainese have been pursuing exquisiteness and stress in food culture. The more complicated and detailed the process, the more sincere the host family will be. Hairy crabs, a rising star in Shanghai's catering industry, are not only sweet and attractive, but also tedious to eat.
There is such a joke that a Shanghainese is going to Beijing by train. Before getting on the train, he bought a hairy crab and ate it on the train. Every time the train stops, he just eats a crab's foot. As soon as he stood down, he finally arrived in Beijing, and the Shanghainese completely eliminated the hairy crabs in his hand. If you think this is too exaggerated, then there is only one possibility-that is, you don't know enough about a hairy crab.