Which region’s dish is steamed hairy crab?

It is now the end of September, and the hairy crabs from various regions are freshly cooked and have become people's favorite seasonal food in their lives. Of course, you can cook the hairy crabs in any way you like, but the most popular way is to steam them. And the preparation method is not very difficult. Some people even just need to clean the hairy crabs and steam them directly in the pot. So where is the steamed hairy crab dish from?

Steamed hairy crabs are a traditional local delicacy in the Jiangnan region. This dish uses crabs in their original shape and flavor, with an orange-yellow color, delicious crab meat and rich nutrition. It belongs to the steamed seafood cuisine and is famous for its mellow taste and rich nutrition. The main producing area is Anfeng Town, Xinghua City, Jiangsu Province.

There are two ways to eat steamed hairy crabs: martial and gentle. Martial eating means not using any tools. The Wen Chi method is to use utensils to eat it. After eating, the empty crab shells and crab legs are put together to make it look like a complete hairy crab.

Specific steps:

Step 1: Cut off the eight legs of the hairy crab, including the two large claws. After cooling down, the meat will automatically separate from the crab shell and can be easily poked out or even sucked out, so save it for last.

Step 2: Remove the crab cover (a small cover on the crab's belly button, which has different shapes for male and female crabs) and then open the crab cover;

Step 3: Eat the crab shell first, use a small spoon to scoop out the crab stomach in the middle, and gently suck out the crab roe wrapped around it. Be careful not to break the triangular cone-shaped crab stomach in the middle, which should be discarded;

Step 4: After eating the crab shell, eat the crab body. Use scissors to cut off the extra crab legs, crab mouth and crab lungs.

Step 5: Use the handle of a spoon to pick out the hexagonal piece in the middle of the crab body. That is the crab heart. Discard it.

Step 6: Use a small spoon to scoop some vinegar over the crab, then eat all the crab roe and crab paste;

Step 7: Break the crab body into two halves, and you will now see the filamentous crab meat. Just tear along the crab legs to remove the crab meat. The crab shell that is eaten clean is complete and translucent;

Step 8: Use scissors to cut the crab legs into three parts. The tip of the last part can be used as a tool. First, use the thin end of the crab's toe to poke out the meat in the middle of the crab leg, and then use the thick end of the crab's toe to poke out the meat in the front of the crab leg.

Step 9: Divide the crab claws into three sections. For the first two sections, you can directly cut open the crab shell and scoop out the meat with a spoon. For the last pair of pliers, the trick is to cut open the two sides, then use your hands to bend the two pliers legs in opposite directions, and the pliers shell will be completely separated.