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陽澄湖大閘蟹的吃法　　正宗的吃陽澄湖大閘蟹的工具應該有“蟹八件”，除非是玩味更甚的食客，現代人往往已化繁為簡了。　　一把剪刀一支長簽已足夠，但在運用時動作要輕，才有細致優雅的味道。1 、輕輕準備好剪刀和長簽；2、輕輕將蟹鉗小心剪下；3、輕輕將蟹腳一一剪下；4、輕輕打開蟹蓋，用長簽挑出蟹的胃、肺和心臟，將蟹身對折；5、輕輕品嘗鮮美豐腴的蟹膏；6、輕輕將蟹關節剪斷并剪開硬殼；7、輕輕撥開關節的蟹殼，品嘗肥腴蟹肉；8、輕輕將蟹腳兩端的關節一一剪下；9、輕輕用長簽將蟹腳里的肉剔出即可。蘇州人吃大閘蟹，最能向廣州人示威的是吃完蟹之后還能拼回一只蟹。　　吃蟹的工具包括剪、鉗、鉤針、小勺等。由于蟹膏比較燙，所以建議先吃腿。　　1、剪去蟹腿；　　2、將前腿和后腿剪開，將兩頭關節剪掉，將細前腿插入后腿中，將蟹肉推出；　　3、將細前腿剪開后，用蟹鉤將肉鉤出；　　4、將蟹殼與身分離，撕去蟹鰓，吃膏；　　5、尾端盡頭的白色是心臟，極寒涼，不宜吃；　　6、剪開蟹螯；　　7、空殼拼回蟹形。 www.jintailiangji.com 陽澄湖大閘蟹
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