“秋风起,蟹脚痒,九月圆脐十月尖。”又到了大嚼螃蟹的好辰光。大闸蟹的制作,一般采用清蒸、水煮的烹饪方法,操作简便,又能保持食材的原汁原味,只要摆上一碟姜醋汁,就能大快朵颐了。美味熟醉蟹吃惯了传统的,现介绍一种另类的吃法,其别具一格的滋味也许能给品尝者带来惊艳。这是沪上颇有名气的“良轩”的一款冷盘——熟醉蟹,初 “The autumn wind, crab itch, September umbilical tip in October. ” To the good crab chew time. The production of crabs, generally using steamed, boiled cooking methods, easy to operate, but also to maintain the authentic ingredients, as long as put a sauce of ginger vinegar, you can boaster. Delicious cooked drunk crabs used to the traditional, now introduce an alternative to eat, its unique taste may be able to give the taste brought amazing. This is quite famous in Shanghai “Liang Xuan ” a cold plate - cooked drunk crab, early