Drunken crabs emit a tempting, enticing color. [Photo/WeChat account: xhlvyou]
Zhongzhuang Drunken Crab is a well-known food brand in Xinghua, a county-level city in Taizhou, Jiangsu province, and is worth trying.
Zhongzhuang Drunken Crab uses sweet, low proof rice wine instead of high-proof grain alcohol. The craftsmanship of making Zhongzhuang Drunken Crab has been passed down through 11 generations of inheritors.
Well-packaged drunken crabs. [Photo/WeChat account: xhlvyou]
The authentic craftsmanship includes complex steps. First, choose fresh hairy crabs from the local waters of Xinghua. Next, soak the crabs in rich glutinous rice wine (a special yellow wine), mixed with spices such as refined salt, Sichuan pepper, star anise, and ginger slices, then boil everything together to make a secret sauce.
More than 10 days later, when you lift the jar lid, a rich, mellow wine aroma immediately escapes, mingled with the fresh, sweet scent of crab meat and the complex fragrance of spices.
Xinghua people often open the crab lid first, allowing the plump crab roe to flow out in an enticing way, and the aroma of wine fills the air. The first bite of crab roe delivers a dense, delicate flavor with hints of wine and sweetness, followed by the fresh sweetness of the crab meat.
The production technique of Zhongzhuang Drunken Crab is a provincial-level intangible cultural heritage item in Jiangsu province. [Photo/WeChat account: xhlvyou]
