喜欢大闸蟹的食客很多,人们在大闸蟹的制作上也迸发了惊人的创造力,靖江蟹黄汤包就是其中的经典,至今已有近二百年的历史。复杂考究的用料,以蟹肉、蟹黄为主,遵循古制,汤包的皱褶多达32个。靖江蟹黄汤包有“两绝”:一是制作绝,二是吃法绝。馅心精选金秋时节大闸蟹、新鲜猪肉皮、正宗老母草鸡特制而成。蒸气的热力,将食材的精华融入汤中, Crabs like a lot of diners, people in the production of hairy crabs also burst out of astonishing creativity, Jingjiang Crab Soup is one of the classic, has been nearly 200 years of history. Sophisticated sophisticated materials to crab, crab-based, follow the ancient, soup package folds up to 32. Jingjiang Crab Soup Package “two must ”: First, the production must, the second is to eat the law. Culinary heart Featured autumn season crabs, fresh pork skin, made from authentic grass mother chicken. Steam heat, the best ingredients into the soup,