要吃到高品质的大闸蟹,首先要知道挑选的秘诀。挑蟹其实是烹饪前的第一重要工作,因为没有好的大闸蟹,烹调功夫再棒,也无法将瘦弱、濒临死亡的大闸蟹精华展现出来。挑选时以爬行快,蟹螯夹力大,毛顺且透金色光泽,腿完整,个体大而饱满,蟹壳则应为青绿色,有光泽,嘴中不断吐泡的为佳。蟹的重量,也是主要因素之一,而最理想的重量至少要达到五两以上,而且愈重愈好。 To eat high-quality hairy crab, we must first know the secret of selection. Crab picking is actually the first important task before cooking, because there is no good hairy crabs, cooking great sticks, can not be thin, dying crab essence show. Creeping fast when selected, crab claw force, Mao Shun and golden color, legs intact, large and full of individuals, the crab shell should be green, shiny, the mouth constantly blowing bubble better. Crab weight, but also one of the main factors, and the ideal weight to reach at least two or more, but the more the better.