Ninghe Drunk Crab
Characterized by a green shell, large size, thick meat, delicious cream, and marvelous taste, Qilihai purple crab, like the famous whitebait from Ninghe in the Ming (1368-1644) and Qing (1644-1911) dynasties, was a court tribute.
There are a variety of ways in Ninghe to cook Qilihai purple crabs, especially drunk crabs, which are a must-have delicacy. The bright and clear crabs with orange-red crab roe taste good with vinegar or wine.
In 2001, the drunken crabs prepared by Yu Deliang, the national cooking judge and senior chef of Ninghe Hotel, was awarded the gold medal for cold dishes at a technical competition for local specialties in Tianjin.