Autumn is the season for eating crabs, and crabs are a common sight on banquet tables. China is also a country with a strong culture of drinking alcohol, and alcohol is often consumed with meals. So, can you drink alcohol while eating crabs? Is it good to drink alcohol while eating crabs?
Drinking Baijiu (a type of Chinese liquor) can be paired with crabs. In the book "Jin Shu", it is mentioned that in ancient China, people would hold a cup of wine in one hand and a crab in the other, enjoying the combination. Modern wine-making technology has advanced, resulting in higher purity of Baijiu, making it more suitable to be paired with crabs.
However, drinking beer while eating crabs is not recommended. Both beer and crabs are considered "cold" foods, and consuming them together, especially for people with weak spleen and stomach, can easily lead to diarrhea. Beer contains a large amount of vitamin B1, while crabs contain high levels of purines and oxalic acid. Vitamin B1 acts as a strong catalyst for the breakdown of these substances. Therefore, drinking alcohol while eating crabs can lead to a rapid breakdown of these substances, resulting in the production of a large amount of uric acid in the blood. If not promptly and completely eliminated, it can lead to the formation of uric acid sodium and uric acid calcium, potentially causing urinary tract stones.
On the other hand, drinking Huangjiu (a type of Chinese rice wine) can be paired with crabs. Crabs are considered "cold" foods, and consuming them excessively or by people with weak spleen and stomach can cause abdominal pain and diarrhea. Huangjiu has the effect of promoting blood circulation and dispelling cold, which can alleviate discomfort or symptoms after eating crabs. Huangjiu contains abundant amino acids and lipids, which can help remove the fishy smell of crabs and enhance their flavor.
Drinking grape wine can also be paired with crabs. Red wine generally doesn't have any negative interactions with food. White grape wine has certain antibacterial properties, so drinking it while eating crabs reduces the likelihood of seafood allergies. Red grape wine, with its sweet taste, can neutralize the seasoning of crabs without overpowering their original flavor, resulting in a fresh and natural taste.
Crab meat is rich in vitamin A, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin C, glutamic acid, glycine, histidine, arginine, niacin, and other nutrients. It has been found to have anti-tuberculosis effects and can aid in the recovery from tuberculosis. Crab meat is considered "cold" and salty and has the functions of soothing tendons, invigorating qi, regulating the stomach, aiding digestion, promoting blood circulation, dispersing heat, nourishing yin, and can be used to treat injuries, fractures, and allergic dermatitis.
When drinking alcohol, there are a few things to keep in mind. First, avoid drinking on an empty stomach. It is common knowledge that you should eat something before drinking to warm up the stomach. Second, it is not advisable to mix alcohol with other beverages, as it can be harsh on the digestive system. Finally, alcohol should be consumed slowly and in small sips. In winter, it is recommended to drink warm alcohol, and before drinking Baijiu, it is beneficial to drink warm water to reduce the stimulating effects of alcohol on the stomach and intestines.
