秋風起，開海盛。碧波之下，鮮美匯聚

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

以絲瓜之清雅，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.

絲瓜清洗去皮，切成滾刀塊

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

螃蟹刷洗干凈，改刀備用

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

對蝦開背、切塊

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

絲瓜塊焯水

Blanch the loofah gourd pieces.

鍋中放油

Add some oil in the wok.

螃蟹切面蘸上面粉，下鍋煎制片刻

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

對蝦下鍋，煎出蝦油

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

取出煎好的蝦

Remove the fried shrimp.

加入蔥花、兩勺蟹醬

Then add chopped scallions, two spoonfuls of crab sauce.

下入絲瓜煸炒片刻，撈出備用

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,

加入高湯，加入鹽、雞精、味精調味

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

加蓋燜煮15分鐘

Cover and simmer for 15 minutes.

放入絲瓜、蝦和泡好的粉絲

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

繼續燉煮片刻，即可出鍋。

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

鮮嫩的絲瓜再疊加肥美的花蟹，天然食物散發的一絲清甜，總能讓人怦然心動。

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

閃電新聞記者 王一寧 國慧賢 劉玉良 孔垂頔 報道