"The Making Technique of Dazong Lake Drunk Crabs" The making technique of Dazong Lake drunken crabs is a traditional skill project in the third batch of representative projects of municipal intangible cultural heritage. Dazong Lake drunken crabs are native to Beisong Village (now the seat of Dazong Lake Town Government) by Dazong Lake. The production and sale of drunken crabs has a history of 300 years. For a long time, they have been famous and well-known in Southeast Asia, and have long enjoyed a high reputation. "The drunken fragrance spreads all over the world, and it is a delicacy for banquets." Dazong Lake drunken crabs have been timeless and won market praise. Dazong Lake drunken crabs are made of fat and strong freshwater live lake crabs produced in the Dazong Lake area. After 21 processes, high-quality Daqu wine, glutinous rice wine, Huai salt, pepper, star anise (star anise) and other raw materials are selected. Traditional craftsmanship is combined with modern science and technology. It is made by blending the original liquid with a special secret recipe. It is irreplaceable by crabs produced in other places. The drunk crabs are lifelike, with unique taste, color, fragrance, taste, quality and beauty. They have eight characteristics: they look alive, have tender meat, are nutritious, delicious, have a strong aroma, do not need to be cooked, are fresh and durable, and are easy to carry. The product is well received by customers and is a cold dish in major hotels, restaurants, and festive banquets. It is a good choice for home travel, entertaining guests, and gifts to relatives and friends. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)