Its preparation: Wash two green crabs alive, remove the covers of them, and cut each of their bodies into six pieces; break three eggs, put the egg liquid in a container with a large opening; add a bit of salt and stir the liquid till foams appear, and then while adding some warm water, go on stirring; put the cut crabs in the egg liquid, and arrange them into the original shape of the two crabs with the covers put on the top of the two respectively; put the container in a pot with some water to steam till the crab covers turn red; take the container out, and add MSG, lard, rice wine, and other seasonings to the crab.

With white and tender crab meat, red and oily covers, and yellow egg liquid, the dish looks pleasing and tastes good.

(Executive Editor: Lubin WANG)