"Biography of Jin Shu Hua Tuo": "When you have a hundred bottles of wine, you can put them at both ends at four o'clock, holding a cup in your right hand and a crab claw in your left hand, and you can shoot in the floating wine pool for a lifetime." There is even a poem: "The navel in September is sharp in October, and the claws drink chrysanthemums." This shows that in ancient China, you could eat crabs when drinking white wine. Especially people with intestinal deficiency and cold often have abdominal pain and diarrhea after eating crabs. If it is accompanied by white wine that can promote blood circulation and dispel cold, it can well alleviate or eliminate the discomfort after eating crabs.
Crabs are rich in protein, high in cholesterol and purine. Gout patients should be self-made when eating, and patients with colds, hepatitis and cardiovascular diseases should not eat crabs. China has a tradition of eating crabs around the Mid-Autumn Festival. Chinese medicine believes that crabs are cold, so ginger and perilla are often used to prepare the seasoning for eating crabs.
Liquor is different from rice wine, beer and fruit wine. Except for a very small amount of sodium, copper and zinc, there are almost no vitamins, calcium, phosphorus and iron, only water and ethanol (alcohol). Traditionally, liquor has the functions of promoting blood circulation, dredging veins, stimulating appetite, eliminating fatigue, cultivating sentiment, making people light, dispelling cold and refreshing. Drinking a small amount of low-alcohol liquor can dilate small blood vessels, reduce the sugar content in blood, promote blood circulation and delay the deposition of lipids such as cholesterol on blood vessel walls, which is beneficial to the circulatory system and cardiovascular and cerebrovascular diseases.