But in the field of wine, the perfect match for seafood is often white wine, because the bactericidal effect of white wine is stronger than that of red wine. Westerners have long found that drinking liquor while eating seafood is not easy to cause food poisoning, and over time, they have formed the habit of eating seafood with liquor. This principle can also be applied to hairy crabs. The refreshing taste of liquor is also more suitable for delicious hairy crabs.
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Three Best Companions for Eating Crabs
People with poor gastrointestinal function should eat less or no seafood. Chinese medicine believes that seafood is mostly cold, which can hurt the spleen and stomach and cause gastrointestinal diseases such as nausea, vomiting, abdominal pain and diarrhea. So it's best not to forget three best companions when eating seafood: ginger, vinegar and wine. For example, when eating crabs or hairy crabs, you must dip in Jiang Mo and vinegar.
Because ginger has the functions of warming the middle warmer, dispelling cold and detoxifying, vinegar can dispel the fishy smell of crab meat, and wine also has the functions of sterilization, dispelling cold and promoting blood circulation. The combination of the three can not only protect the stomach, but also effectively treat dysentery caused by eating seafood.
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