Thursday, May 3, 2012

steaming soft-shell crab



Need some stuff to cheer me up, what with the selling out and shit, doing anything to make some extra money. Anyways . . . I love crab so much. Really the essence of what Chinese cuisine is. Not only important to cook for flavour and texture, but to make sure it achieves balance in the body as well. Crabs are thought of as having a cooling energy - therefore we eat them with rice vinegar and finely chopped ginger, which has a warming energy to balance it all out. And, if we're lucky - we have bottles of the most amazing Shaoxing rice wines to pair alongside.

If we're lucky.


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