The Tang dynasty saw the first monograph on crabs; its author Lu Chun praised their flavor as unmatched by any other food. Freshwater crabs include both river crabs and lake crabs.
唐朝出現第一本關於蟹的專著，稱螃蟹為「含黃伯」，當時就有人說過：含黃伯味美天下第一。