My hometown has a type of crab called "Pengyue Crab". Since I was young, I've been curious about why most other crabs are named things like "Hairy Crab," "Stone Crab," "Mitten Crab," "Monk Crab," "White Crab"... The names give a clear indication of what the crabs look like. However, Pengyue Crab is a mystery.
What historical allusions are hidden behind this peculiar name for a crab?
It is said that after Liu Bang, the Emperor Gaozu of Han, pacified the world, he learned that two of his generals, Peng Yue and Ying Bu, had intentions of rebellion.
To intimidate Ying Bu, Liu Bang devised a plan to kill Peng Yue and turn his flesh into preserved meat. At a banquet, Liu Bang intentionally fed this preserved meat to Ying Bu and told him it was Peng Yue's flesh.
Upon hearing this, Ying Bu was greatly shocked and disgusted, and he immediately left and vomited.
The food residue that Ying Bu vomited fell into the water and transformed into small crabs. People began calling this type of crab "Pengyue Crab."
There is another saying that in the Ningbo dialect, the pronunciation of Pengyue sounds like "friend." So, the food served to friends is naturally called "Friend Crab." Alternatively, this crab has one large claw and one small claw, often appearing as if it is holding the moon. In the local dialect, the pronunciation of "holding the moon" sounds like "crab." This implies that the small crabs come while holding the moon, symbolizing good luck. This saying is also elegant.
Pengyue Crab also has a pleasant alternative name, "White Jade Crab." This name is good, unlike its scientific name, which sounds like "spider" and does not stimulate one's appetite.
The local White Jade Crab, with its unique flavor and delicate texture, has become a delicious dish for those with poor appetite.
This small and exquisite crab not only awakens the taste buds but also adds a touch of brightness to the dining table. It is the perfect choice for people seeking culinary comfort.
White Jade Crab belongs to the category of marine crabs and is not available all year round. It is most abundant in the golden autumn season. It can be found near the seashore, where the sea and rivers meet, and in the reed marshes. Normally, they hide in their burrows and come out to forage when the tide recedes, remaining hidden during the day and active at night.
When catching crabs, a bright light is used, which immobilizes them as if they were acupunctured. They are then clamped with tongs and placed in a bucket. Those who are skilled can catch a basin of crabs in one hour.
People in Ningbo like to marinate White Jade Crabs with salt and wine.
Peng Yue, with one large claw and one small claw, uses the large claw to fight the small claw for food. I believe that although Pengyue Crab is small, marinating it with salt and wine makes it different from ordinary crabs. It is called White Jade Crab because after being marinated with salt and wine, the crab meat becomes as white as jade, and its taste becomes exceptionally delicious. It is a top-grade dish to accompany rice. - "Zhizheng Xuzhi"
There are two common methods for preparing it at home. The White Jade Crabs bought from the market are soaked in water for half a day. They are then salted until almost dead and poured into a container filled with white wine, with ginger, garlic, fragrant leaves, and sugar added according to personal taste. Every hour, they are turned over. They are then placed in the refrigerator overnight. The next day, they are served with rice, and even if you have no appetite, you will still break into a sweat from eating.
Another method is to put the well-soaked and cleaned White Jade Crabs into a prepared container, pour in Huadiao wine, add delicious seasonings such as ginger, garlic, and sugar, and place them in the refrigerator to soak overnight. The next day, they are served with rice, and even immortals cannot resist.
After being marinated with salt and wine, the crab meat becomes as white as jade and exceptionally delicious. White Jade Crabs have small bodies, little meat, and hard shells. Usually, one bite is enough. The cracking sound and the strong taste of the sea stimulate the appetite. Combined with the unique salty and alcoholic flavor of the marinated crab, it becomes irresistible.
When you open the crab shell and stick your tongue inside, stirring and sucking, the crab roe bursts with an extremely delicious taste in your mouth. The flesh of the two large claws is plump, and the fresh and sweet crab meat dances on the tip of your tongue, leaving you with endless aftertastes.
Every bite is satisfying, and you can't help but want another one.
It is great to eat with rice, and even better with wine!
It is said that after Su Dongpo tasted this drunken White Jade Crab, he had deep feelings about it and wrote, "Although Pengyue Crab is small, marinating it with salt and wine makes it different from ordinary crabs." He immediately wrote down "Soaked in salt and wine, the bones are fragrant, and the jade color is drunk with joy."
Drunken White Jade Crab, whether paired with rice or wine, is a must-have dish for both home-cooked meals and restaurants.
White Jade Crabs can also be deep-fried or stir-fried. I have only tried it once. Since White Jade Crabs have little meat, besides marinating them to ensure the best texture, other cooking methods may only provide a taste of freshness.