It's time for the people of the country to eat hairy crabs once a year.
When the habit of "the autumn wind blows and the crab's feet itch" arose, I had a question, what is the relationship between hairy crabs and crabs?
Later, I checked the information. In short, hairy crabs are a kind of crabs. Crab is a general term, and there are many kinds of it. There are about 600 kinds of crabs in my country alone. swimming crab , blue crab , frog crab, Guan Gong crab, these can be collectively referred to as crabs.
Let's guess, what is this crab?
Chinese mitten crab is the Chinese name for hairy crab. Hairy crabs sound a bit too much, but compared to the way crabs are called in Sichuan, they are nothing.
Pan Hai, Pang Hai, Climbing Hi, Pang Kai, Pang Kai, Tie Ha, Cat Claw... These strange cries are all the names of crabs in Sichuan. In my impression, the most unusual way to call it is Guanghan Shifang area, where the elderly people call crabs "Jia ah". I dared to take a look at the literal meaning, I wonder if it means "ahahah" after being caught by the crab claws.
As soon as the Mid-Autumn Festival is around, the hairy crabs in Chengdu's major markets start to build up
However, the dialects related to animals in the Guanghan area have always been very interesting. For example, everyone is reluctant to "Zhe Cai", so the "Zhe" in "Zhe Cai" needs to be avoided. In many Sichuan dialects, its homophones will be avoided. In the Guanghan area, they call the "snake" "Second Suo", so as not to accidentally say "I have encountered a snake", which is quite unlucky. With such a language background as a foreshadowing, it is not uncommon for the local "old dialect" to call crabs "Jiaah". The names of
Crab's "Climbing Hi, Pang Kai" are transliterated and cannot be expressed in words. The reason is the same as Sichuanese said the word "Nezha". But the name "Panhai" is probably the way to call crabs that everyone in Sichuan knows.
There is a dialect word in Sichuan called "Dead Sea". This is a word that can only be understood, but cannot be explained in detail, just like "throwing a dead mouse".
While drinking tea in People's Park one day, I asked some old buddies for some advice. Some people say that you can imagine a crab showing its white belly, turning over there and swinging its pincers weakly, like when we were middle-aged and working in our work unit. People are sitting there, but only the hundred and eighty catties of meat are there, and my heart has long since flown to where it has gone.
When the weather is good, our brothers will always get together at the tea shop.
One of the old brothers smiled and said, "Lao Li, did you say that the mother-in-law was the same as "Dead Sea" in bed last time, motionless. Most likely your doll is out of shape on the bed.
listened to the words of the two brothers, I probably understood the deep meaning behind this "dead plate sea". Just as I was about to summarize it, a brother-in-law officer who often danced in Xiyu Street and Tianzuo Shopping Mall in the early years interjected, I also know a word related to "Panhai": "Panhai".
The people present were stunned for a moment, followed by a burst of laughter and cursing. The connotation of this word cannot be explained in depth, the various deep meanings are not listed, and the individual can experience it by himself.
There used to be many delicious and fun places in the area of Xiyulong Street.
talked about how to call crabs , and then we will lay out how to eat crabs.
In Sichuan, I personally think that there are only two ways to eat crab, spicy and non-spicy. It sounds like you're joking, but when you think about it, it's true.
" drunk crab " is popular in Jiangsu area. This kind of food is marinated with crab as the main ingredient and seasoned with rice wine, spices, salt and other condiments. The drunk crab tastes moderately salty and fresh, and the crab taste is very delicious, but there is no fishy smell unexpectedly. The production process of "drunk crab" is not simple. It will go through many processes such as crab raising, brine making, soaking, acid making, etc. The production cycle and eating period are very particular.
onlyThere is no concern in my heart, drunk shrimp is actually a rare food variety in Sichuan
There is no habit of eating "drunk pickled" here in Sichuan, and the only famous one is probably the drunk shrimp from Xichang . However, this way of eating is just an early taste for many people, and it has not become popular.
For most Sichuan families, crabs (hairy crabs) are eaten in two ways: steamed and spicy.
After washing the hairy crabs, steam them with their stomachs up, put a few slices of old ginger in the pot, and pour some Huadiao wine on each crab. Turn to medium heat and cook in about 15 minutes.
made a dipping plate of balsamic vinegar and minced ginger, slowly peeled the crab meat, and set up a dragon gate array with the family, which was very pleasant.
The most common in restaurants in Sichuan are all kinds of spicy crab .
first "drunk" the crabs with the most common white wine. After the crabs are processed, the oil pan is opened, and the starch-coated crabs are deep-fried. Deep fry until red, after the crab paste is sealed, remove and set aside. The next step is to sauté the onion, ginger and garlic until fragrant, put the dried peppercorns in the pot, stir-fry the bean paste with red oil and other conventional methods. Finally, add the crabs and side dishes and stir-fry them until they are fragrant and ready to serve.
This is probably the most common home-cooked spicy crab recipe. Now many restaurants in Sichuan will also use the method of frying the dry pot and frying the crayfish to make the spicy crab. Surrounded by a plate of spiky spicy crabs, three or five friends bragged while nibbling on the crabs. In some restaurants, the spicy crab juice is full of water, and you can add noodles after eating. It does have a bit of a "soup left to the bottom" flavor.
Whether it is hairy crab or swimming crab, it is considered a "niche food" in Sichuan, and it is not as popular as crayfish for a long time, which is actually very strange. Perhaps it is because of what is lacking and what to pursue, Sichuan people have always been fascinated by seafood and river fresh. Hairy crabs, like crayfish and rabbit skulls, should be the ingredients that Sichuan people are willing to accept.
This question has always been in my mind until one day when I was shopping in the supermarket, I saw a young couple shopping in front of me. That boy wanted to buy two hairy crabs to go home and steam them. The girl looked at the price, pulled up the boy and left.
"The cheapest hairy crab is 20 or 30, and you can buy a few of the rabbit's head. The rabbit's head is still gnawed."
"Yes, I will go home at night and eat the rabbit's head with you."
"Hate!"
Look, that's how our Sichuan girls live their lives.
Note: Strictly speaking, the title of today's article is not rigorous, it should be "In Sichuan, there are more than a dozen names for crabs,...". Because of the search keywords, the current title is used. However, hairy crabs are also a type of crabs, which is barely reasonable. Hereby, please do not go online.
| Dongpu 18 072
| Text: Wang Daoyuan (Uncle Wang's book)
| Picture: from the Internet, invaded and deleted
