“秋风响,蟹脚痒”,每到这个时节,螃蟹黄满,肉嫩鲜美,正是“蟹封嫩玉双双满,壳凸红脂块块香”。以蟹制作的名菜有: 奶油蟹 以丰富的醋糕来烘托河蟹肉质的肥美滋润。这种吃法在日本较常见,在铝箔纸的密封下,用炭烘烤,垫在蟹底的奶油、香菇、洋葱、蒜头、黑胡椒、清酒的风味全进入蟹肉中。 牛油蟹 洗好的蟹暂不要切开,锅里放牛油、蒜 “Autumn wind ring, crab itch”, every time this season, crab yellow full, meat tender and delicious, it is “crab seal tender jade both full, shell convex red block incense.” Crab production of famous dishes are: Cream Crab to enrich the vinegar cake to foil the river crab meat moisturizing. This method of eating is more common in Japan. It is baked with charcoal and sealed with foil. The cream, shiitake mushroom, onion, garlic, black pepper, and savory flavored in the bottom of the crab are all imported into crab meat. Cattle crab washed crabs temporarily do not cut open, the pan put butter, garlic