Hairy Crab (大閘蟹)

大閘蟹

In ancient China it was regarded as something of high taste to enjoy the delicacy of crabs, watch the chrysanthemums and compose poems.

Crabs have different grades. Those living in the lake are the best - especially in Yangcheng Lake in Suzhou, Jiangsu Province. The following five grades are those in the river, creek, brook, gully and sea.

The hairy crabs in the Yangcheng Lake are the most renowned. The special ecological environment around the lake is the reason why it grows good crabs.

Live Hairy Crab (大閘蟹), Can be kept in the fridge with a wet towel acting as a blanket on top of them. This will keep them alive and fresh but should not be more than a week as the dehydration process will effect the taste. 

Since hairy crabs are "cold" food according to the Chinese believe, they should be steamed with ginger and spring onion and eaten along with yellow rice wine, which are "warm" so as to balance off. You must not drink cold water or eat persimmons after having crabs, or your stomach will be hurt.

It is advisable to drink tea boiled with ginger while eating hairy crab to maintain the Yin & Yan balance.

Ginger Tea

Hairy Crab is best taken with Chinese rice vinegar mixed with ginger shred and "red" sugar (紅糖).

Tools for Hairy Crab meal