Drunken Crabs

Drunken Crabs

　　Drunken Crabs are made with sea crabs, complemented by cooked Sichuan peppercorns, alcohol, and other ingredients. They have an aromatic fragrance, tender and delicious meat, and when served with vinegar and minced ginger, they make an excellent drink accompaniment. Crabs are crustaceans, a type of creature with complex and highly variable numbers of genetic materials, often exceeding 100 pairs. The vast majority of crab species live in the sea or near ocean waters, although some inhabit freshwater or land environments. Crabs breathe through gills.

　　Research has found that the infection rate and intensity of paragonimus larvae cysts in live crabs are very high. Paragonimus parasites reside in the lungs, irritating or damaging lung tissue, which can lead to coughing and even hemoptysis. If they invade the brain, paralysis may result. According to expert investigations, eating crabs after slight heating results in a 20% paragonimus infection rate, while consuming salted or drunken crabs leads to an infection rate as high as 55%. Eating raw crabs can cause symptoms such as intestinal inflammation, edema, and congestion. Crabs are a very familiar animal to people, found in rivers, seas, and on beaches. They possess a pair of very unique eyes called stalked eyes. The base of these eyes has a movable joint, allowing them to move up and down. When extended, they resemble two sentry posts. Crabs’ most formidable self-defense weapon is a pair of large claws. During the mating season, these claws are also used to attract mates. After leaving the water, crabs intake a large amount of air. The more air they take in, the greater the contact area between their gills and the air. The moisture and air stored in their gills are then expelled from the sides of their mouthparts, forming bubbles.