上個星期跟噗友噗到螃蟹，就想說要不要去 Chinatown 買便宜的 blue crab 來清蒸或是作熱炒。這個星期就被我買到了。一打美金10元，吃了晚飯後回到家，每一隻都是活跳跳的！拿了臉盆，裝了點水，準備先養到星期六中午再料理。沒想到過了一會兒，有三隻已經毫無反應，所以就拿來當宵夜吃掉！
螃蟹的清理步驟如下：
1. 以清水略沖洗之後，先把蟹鉗拔下，減低威脅性。
2. 腹部的殼要拔除，拔除後要沖洗乾淨。因為不洗乾淨，會臭臭的，味道不好。
3. 肺葉（就是蟹蓋與身體分開之後，長在身體上有一條一條的東西）也要拔除。
4. 嘴巴拔除這樣就清乾淨啦！如下圖所示。
清蒸的話，就可以撒一小匙的米酒或是紹興酒與一小撮的糖在蟹蓋子與身體上。（酒是去腥；我爸說撒糖是就不會拉肚子）
把盤子拿保鮮膜包好，要是只熱一隻的話，只要一分鐘就好囉！
只要看到蟹殼的顏色轉紅，就表示螃蟹已經煮熟囉！
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I tried the Early Bird menu, the price is $19.50 and the menu is available from 5:30pm to 7pm. It includes
a free beverage (house sake, house wine, soda or ice oolong tea)
a daikon radish salad with bonito flakes,
Japanese steam egg with crab meat (chawanmushi),
cold soba noodle or hot soba noodle soup
mix tempura (consists a prawn, a piece of fish, pumpkin, eggplant and a Japanese pepper)
vanilla or green tea ice cream
Thinly sliced spring onion and a small dollop of fresh wasabi also come with the cold soba noodle. These are for you to add into the soba dipping sauce to bring out different flavor. Make sure the wasabi is fully incorporated with the dipping sauce, cos eating a big chunk of wasabi can be "too exciting" for your nose (try this when you have stuffy nose, it does work!).
Also, try to taste your first mouthful of soba noodle without dipping the sauce. You can taste the fresh, sweet and delicate flavor of the noodle. When you dip the noodle into the bonito flavor dipping sauce, just dip 1/3 of your noodle into the sauce. If you dip too much, the flavor of the sauce will overpower the delicate flavor of the noodle.
(English comment was posted on yelp.com on June 13, 2009)