Drunken Crabs from Zhongzhuang

Drunken Crabs from Zhongzhuang

　　Drunken crabs from Zhongzhuang have a long history and are famous both at home and abroad. As early as the 18th century, they were well-known tribute items sent to the imperial court. In 1898, at the South Seas (Singapore) Exposition, they were awarded first prize. The "Moutai Shaochun" (i.e., Moutai liquor), exhibited by the "Chengyi Distillery" from Maotai Town, Zunyi County, Guizhou Province, also won the gold medal in the liquor category at this fair. Both the fine wine and delicacy won international gold awards, making for a celebrated historical anecdote.

　　　　The birthplace of Zhongzhuang drunken crabs is Zhongbao Town in Xinghua, surrounded by the vast Da Zong Lake and Centipede Lake, whose waters are sweet and clear. Zheng Banqiao once praised them in verse: “A crescent bay of living water reflects thousands of moonlit streams, a grain of sinking sand glimmers like countless pearls,” providing an exceptionally favorable environment for the growth and breeding of high-quality freshwater crabs. Zhongzhuang drunken crabs are made from freshwater crabs sourced from Centipede Lake and Da Zong Lake, undergoing 21 meticulous processes. Using a unique secret recipe and precious herbs, combined with modern techniques, the crabs are cured into drunken delicacies. Their flesh is tender, color crystal-clear as jade, taste delicious, and the balance of “color, aroma, sweetness, saltiness, and freshness” makes them excellent—serving as premium cold dishes at banquets and delightful edible gifts for family and friends.