Ninghe Drunken Crab

Ninghe Drunken Crab

　　Ninghe Drunken Crab

　　　　The Qilihai purple crab has a blue-green shell, white belly button, golden hook-like claws, large size, thick meat, rich roe, and delicious flavor. During the Ming and Qing dynasties, along with another famous local product — the silverfish — it was served as a tribute to the imperial court.

　　　　In Ninghe, there are many ways to enjoy the Qilihai purple crab, but the drunken crab stands out as a true culinary masterpiece. The characteristics of the drunken crab are: its bright, translucent appearance, reminiscent of white jade carving, with bright orange crab roe sitting proudly on top, reminiscent of the “proudly standing red dot” of the red-crowned crane. Dipped in vinegar or enjoyed with alcohol, the wine aroma complements the freshness, while the freshness enhances the wine. Rich and mellow, it’s simply indescribable. Truly a fine delicacy.

　　　　In 2001, during a Tianjin municipal competition for regional specialty cuisine, the drunken crab meticulously prepared by Yu Deliang — a national culinary judge and senior chef at Ninghe Hotel — was awarded the gold medal in the cold dish category.

　　　　Preparation Method

　　　　Clean and brush the purple crabs (preferably live ones), place them in a container, and pour in high-proof liquor to soak and disinfect. After one hour, pour out the liquor, then add an appropriate amount of Shaoxing wine, ginger, star anise, and a small amount of salt. Seal the container and store it at a low temperature for 5–7 days before consumption. It can typically be kept for about three months. Since the drunken crab is eaten raw and prepared in winter, smaller crabs are chosen for a lighter and more palatable taste.