本人是地道的江南人,所以自小最爱螃蟹,对此颇有点“生平独此求”的味道。螃蟹的吃法很多,但最普遍的还数清蒸。将活蟹洗净入蒸笼,熟后取出码入白瓷盘中,红蟹白盘,掀开蟹盖,膏似玉,黄似金,佐以镇江香醋与姜末、酱油调好的佐料,真是色香味的极至。据说真正的美食者吃这种蟹要动用一整套工具:“蟹八件”,掏、挖、敲……一只蟹吃 I am a native of Jiangnan, so I love crabs since childhood, which is quite a bit “the only life for the sake of” flavor. Crabs eat a lot, but the most common is also a few steamed. Wash the crabs into the steamer, cooked and remove the code into the white porcelain plate, red crab white plate, opened the crab cover, paste like jade, yellow like gold, accompanied by Zhenjiang vinegar and ginger, soy sauce, good seasoning , Really color and fragrance of the extreme. It is said that the true gourmet eat this kind of crab to use a set of tools: “crab eight” dig, dig, knock ... ... a crab to eat