original Recipe
MeganeRuecker
The autumn wind rises and the crab's feet are itchy. Every year, late autumn and early winter are the golden season for hairy crabs to be fattest. The streets and alleys of Shanghai are covered with fat hairy crabs. Although Shanghai is located near the Yangcheng Lake crab producing area, there has been a steady supply of fresh hairy crabs since early autumn, and crab banquets can be eaten from September until the coming New Year. But "September has a full moon on the navel and October has a peak". Eating female crabs in September and male crabs in October is definitely a seasonal enjoyment. Only the female crab roe in the ninth month of the lunar calendar is the fattest with thick meat; the male crab roe in the tenth month of the lunar calendar is full of meat and more fresh and mellow. Don't miss this crab-loving time! <br />There are many ways to eat hairy crabs. The most classic way to eat is of course steamed. In addition to maintaining the original flavor of hairy crabs to the greatest extent, steaming can also highlight the color, aroma and taste of hairy crabs. Whenever the steamed hairy crabs are served on the table, I will see that the color of the crab is orange-yellow and the meat is delicious. Open the crab lid, paste the fat with yellow fat and sweet meat, dip it in some carefully prepared ginger vinegar, add it with aged Huadiao rice wine, taste it carefully, and chew it slowly."The crab meat is light on the table." It's really a great enjoyment of life.
