You can drink red wine when you eat crabs, but don't drink too much. Crab is a cold food, so it should be eaten with warm food to neutralize the cold of crab. Red wine is fermented with grape juice, sweet and sour, and can be eaten with crabs. Moreover, red wine also has a certain bactericidal effect, which can effectively reduce the physical discomfort caused by eating crabs.

However, crabs are rich in protein, and red wine contains a certain amount of tannin, which is easy to generate indigestible substances in the body, which will affect the digestion and absorption of food and the eating taste of crabs, so it must not be eaten excessively.

As we all know, 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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