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有人说:螃蟹上桌百味淡。自古以来,颂赞螃蟹的诗词都不缺,袁枚的《随园食单》写道:“蟹宜独食,不宜搭配他物。最好以淡盐汤煮熟,自剥自食为妙。”不过最极致的还是“蟹仙”李渔所说:“……蟹之鲜而肥,甘而腻,白似玉而黄似金,已造色香味三者之极致,无一物可以上之……”。说起来,香港人是有福的,南中国海算是螃蟹生长的理想海域,那里盛产红花蟹、蓝花蟹、白花蟹和三点蟹;而毗邻的澳门珠海咸淡水交界则是青蟹的集中地。但不说不知道,原来香港海域还有不少野生品种,不过只是大多都要徒手捉拿,所以街市并不多见;其实,还有一个更加合情合理的理由:渔民会留着自家吃。
Someone said: Crab taste light on the table. Since ancient times, praising the crab poetry is not lacking, Yuan Mei’s “With the Park Food Order” wrote: “Crab should be alone, should not be matched with his best cooked with light salt soup, . ”But the most extreme or “ Crab fairy ”Li Yu said: “ ...... Crab’s fresh and fat, sweet and greasy, white like jade and yellow like gold, the color of the three have made the ultimate flavor, no A thing can be on the ... ”. In conclusion, Hong Kong people are blessed. The South China Sea is an ideal area for crabs to grow. There are abundant red crabs, blue crabs, white crabs and three crabs. The adjacent crab and salt water border in Macau is the focus of blue crabs Ground However, I do not know either. Originally, there were many wild species in Hong Kong waters. However, most of them were caught by hand, so the markets were rare. Actually, there was a more reasonable reason: fishermen would keep their own food.