秋风起，开海盛。碧波之下，鲜美汇聚

Autumn's wind whispers as the fishing season returns. Beneath the azure waves, a symphony of flavor awaits.

以丝瓜之清雅，融螃蟹之肥美，共舞舌尖上的海洋之味

Loofah's delicate touch meets crab's robust flavor, a symphony of the sea on the palate.

丝瓜清洗去皮，切成滚刀块

Wash the loofah gourds thoroughly and peel, then cut into pieces.

螃蟹刷洗干净，改刀备用

Scrub the crabs, cut into pieces, and then set them aside.

对虾开背、切块

Slit the shrimp along the back and then cut them into small pieces.

丝瓜块焯水

Blanch the loofah gourd pieces.

锅中放油

Add some oil in the wok.

螃蟹切面蘸上面粉，下锅煎制片刻

Cut crab open, coat with flour, pan-fried briefly.

对虾下锅，煎出虾油

Add the shrimp into the wok, fried until oil is rendered out.

取出煎好的虾

Remove the fried shrimp.

加入葱花、两勺蟹酱

Then add chopped scallions, two spoonfuls of crab sauce.

下入丝瓜煸炒片刻，捞出备用

Add sliced loofah gourds, stir-fry briefly, remove and set aside.

放入煎好的螃蟹

Return the fried crab to the pan,

加入高汤，加入盐、鸡精、味精调味

add broth, salt, chicken powder, and MSG to season.

加盖焖煮15分钟

Cover and simmer for 15 minutes.

放入丝瓜、虾和泡好的粉丝

Add the loofah gourds, shrimp, and soaked Chinese vermicelli.

继续炖煮片刻，即可出锅。

Continue simmering for a few minutes, then the dish is ready to serve.

鲜嫩的丝瓜再叠加肥美的花蟹，天然食物散发的一丝清甜，总能让人怦然心动。

The tender loofah gourds, plus the rich and plump crab, releases a touch of natural sweetness that will captivate your senses.

闪电新闻记者 王一宁 国慧贤 刘玉良 孔垂頔 报道