China News Service Jiangmen October 6th Title: A "crab" is better than Baiwei Taishan Green Crab Best-selling Greater Bay Area
Author Li Xiaochun Guo Jun
National Day holiday, Guangdong-Hong Kong-Macao Greater Bay Area All scenic spots usher in a peak in passenger flow, and many gourmets have also set off. Among the most talked about seafood specialty foods, the "crab" flavor is often the most provocative of people's taste buds.
Water crab fried pork belly Ruan Chuangye photographed
In Taishan City, Guangdong, a national geographical indication agricultural product "Taishan Green Crab", a reporter recently learned that in autumn, local crab farmers raise crab cages and collect green crab every day, and fish the green crabs that meet the requirements and transport them to the fixed stalls for purchasing green crabs for wholesale. After sorting, bundling, weighing, packaging, and loading, they are sold to the Guangdong-Hong Kong-Macao Greater Bay Area market and even all over the country.
Water crab braised white eel Ruan Chuangye photographed
"Recently, mainly yanzai crab, heavy-skin crab, sausage crab , and sausage crab, yanzai crab has the largest sales volume. At present, the wholesale price of yanzai crabs is 270 yuan per kilogram, which is quite affordable." On October 3, Guo Lingen, vice president of Taishan Green Crab Breeding Association, introduced that the current area of 80,000 mu of green crab breeding in Taishan is about 80,000 mu.
When Taishan green crabs have just finished their shells, the new shell is soft and after the new shell grows hard, the body begins to grow meat and cream. In this growth stage, it is called " water crab " due to its low meat yield rate and abundant juice in the body. Experienced locals say that although the water crab has little meat, the juice in the body is extremely fresh and sweet, which can enhance the taste and increase freshness of various delicacies. It is a "versatile" seafood ingredient.
Taishan seafood salty glutinous rice balls cooked with water crabs, sea shrimps , mud insects, seaweed and other ingredients, with sufficient ingredients and fresh flavors. Li Xiaochun takes
At present, many teahouses and restaurants in the Guangdong-Hong Kong-Macao Greater Bay Area use water crab as a selling point, and launches many dishes such as water crab baked claypot rice, water crab steamed glutinous rice, water crab winter melon soup, water crab braised winter melon, water crab boiled pummeal , water crab steamed eggs, water crab porridge , water crab soaked Qingyuan chicken, water crab steamed meat patty , water crab tangerine peel steamed osmanthus fish and other dishes attract diners.
In Taishan , the habit of cooking delicious food with water crabs has a long history. "Coastal residents like to use water crabs, shrimps, mud insects, oysters, seaweed and other ingredients to cook seafood salted dumplings , which are particularly sweet. Nowadays, you can taste it in teahouses and restaurants such as Dexinyuan Zaiping Hotel in Taicheng Street." Taishan City Mr. Chen, who is engaged in the catering industry, proudly said that the local seafood salted dumplings can be called the "Hermes" of the dumpling industry.
Vice President of Taishan Green Crab Breeding Association Guo Lingen selected the plump green crab for customers. Photo by Li Xiaochun. "In Shenjing Town, Taishan, locals make good use of water crab to cook dishes, such as water crab braised white eel, perilla leaf water crab stir-fried sea shrimp, water crab stir-fried pork belly, water crab stir-fried pepper stir-fried pig large intestine , water crab pork bone pot raw Ophiopogon jelly soup, etc. These flavors have long been integrated into their three meals a day." Shenjing Town local food lover Mr. Ruan revealed that you can taste a different "crab" flavor all year round in Taishan.
Water crab can not only cook "versatile" deliciousness, but also make porridge with water crabs. "A few days ago, a friend from Taishan took us to Haiyan Town to for water crab porridge. The product of that family is obviously fresher than other places, and the porridge base is smoother. What we eat is the fresh sweetness of water crab itself, not the flavor of seasonings." Recently, Mr. Xu and his friends from Shenzhen told this when they recalled the seafood trip in Taishan.
After being selected and packaged, Taishan green crabs were sold to the Guangdong-Hong Kong-Macao Greater Bay Area market and even across the country, and
Nowadays, cooking delicious food with water crabs has been invited into the classroom by Taishan as a teaching topic. "Recently, we invited Tan Weiting, vice president of Taishan Cooking Association and senior Chinese cooking technician , Tan Weiting, on-site cooking green crab dishes. One of the 'green crab Yipinwo' made of water crabs, sand white , crucian carp , winter melon and other ingredients is very delicious. The guests who participated in the tasting meeting praised it after tasting it." A relevant person in charge of Guangdong Cooking and Technical School introduced that the school regularly held a tasting meeting for special dishes in overseas Chinese hometowns, introduced famous cooking teachers and gourmet chefs to teach classes, and vigorously promoted special dishes in overseas Chinese hometowns.
Perilla leaf water crab fried sea shrimp Ruan Chuangye photography
Taishan green crab is sold well in the Guangdong-Hong Kong-Macao Greater Bay Area, making many restaurants in Hong Kong and Macao "good products frequently appear" and are deeply favored by diners. "Every time we went to Macau for a trip, we would definitely check in at 'Liuji' or 'Chengchang'. The 'Liuji' water crab porridge is very outstanding, with characteristics such as cotton, fragrant, smooth and fresh. In addition to water crabs, his porridge also contains a few shrimps. The 'Chengchang' water crab porridge is mixed with meat crabs and paste crabs, which tastes very sweet." Mr. Liang, a senior diner in Taishan City, said.
The water crab seafood taro glutinous rice dumpling water launched by Huadonglou Restaurant in Chonglu Town, Taishan City is fresh and sweet, photographed by Li Xiaochun
For many seafood food lovers, a "crab" is better than a hundred flavors. In recent years, Taishan green crabs, including yanzai crabs, paste crabs, butter crabs, , heavy-skin crabs, water crabs, and meat crabs, have attracted more and more attention from diners in the Guangdong-Hong Kong-Macao Greater Bay Area due to their excellent quality. The food they cook makes people linger and aftertaste for a long time. (End)
(Source: China News Network)
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