[Explanation] After autumn, it is the golden age of eating crabs, and in Shaoxing, Zhejiang, where "yellow wine drunks everything" and "everything can be drunk", drunk crab is a popular delicacy.
The reporter followed the "footsteps" of the crab and came to the century-old hotel-Xianheng Hotel.
It is understood that this year's crabs mature relatively late due to the hot weather, resulting in a delay of half a month in the production time, and wait until the crabs are basically mature before selling them to the outside world.
[Concurrent] Sun Guoliang, Executive Chef of Xianheng Hotel
In fact, for this drunk crab, we can go until May of next year (2023), because the crabs during this period are the most plump, but the best time is also when the new year is over, the fifteenth day of the first month, Then this period of time is the hottest (time) for the sale of drunken crabs.
[Explanation] At the scene, Sun Guoliang, the executive chef of Xianheng Hotel, showed reporters the production steps of drunk crabs. First, wash and drain the crabs, then add rice wine, soy sauce, pepper, pepper and other seasonings, and finally put the washed crabs Marinate and store in an airtight container for a week.
He told the reporter that the current Shaoxing drunk crabs are generally made from high-quality Taidiao wine. It has a thick taste and a sweet aftertaste, and the taste has changed in line with the times.
[Concurrent] Sun Guoliang, Executive Chef of Xianheng Hotel
Shaoxing is mainly based on salty and umami flavors, and the umami taste is driven by saltiness and freshness. Nowadays, the words of people from the north and the south are integrated, and the words of young people go out more and come in. So what do we want? Adapt to modern times In terms of human taste, it is to slowly incorporate the dietary characteristics of this foreign cuisine, so that young people and foreigners can like it. Our Shaoxing taste, that is, the taste of Shaoxing, is not static. Yes, it changes according to the needs of each age and era.
[Explanation] Drunken crab has a long history and is delicious, and it is widely praised by people.
Now the drunk crab is not only raw drunk, but also cooked drunk, both in terms of taste and taste, there are innovations.
Sun Guoliang said in an interview with reporters that it is necessary to inherit and not keep the old, and to innovate without forgetting the original.
After the interview, the reporter personally tasted the wine. The aroma of the wine hooked the crabs, and it was tender, sweet and smooth, and enjoyed a "double feast" of vision and taste.
[Concurrent] Sun Guoliang, Executive Chef of Xianheng Hotel
Inheritance, we don’t keep the old, and if we innovate, we don’t forget our roots. Then we have to talk about it from the perspective of drunken crabs. We have to make constant adjustments according to the times. In the past, when our ancestors were making drunken crabs , we simply use soy sauce and rice wine to prepare, so it must be lacking in the layering of taste, so like now, we are constantly improving the taste of crabs and drunk crabs. To consider that it is more in line with the dietary needs of young people, then reduce the saltiness and increase the level of taste.
Let the guests not only experience our Shaoxing flavor, but also feel that we are constantly changing and innovating, and keeping up with the times.
Shen Yishan and Wu Liujing reported from Shaoxing, Zhejiang
Editor in charge: [Ji Xiang]