Grab a Hairy Crab

China’s favorite autumn activity is upon us: eating hairy crab. Having crabs under the full moon, drinking wines, appreciating the chrysanthemum blossoms and writing poems with friend, lives just couldn’t get better than this, and Chinese have been known this since ancient time. 

The crab, namely, the freshwater hairy crab (Dazha Crab in Chiense) from the Yangcheng Lake of the Jiangsu province of China, is undoubtedly the most sought-after and celebrated seafood in the Chinese dinning table in the autumn.

The country just goes wild in the crab season– there is no Chinese restaurant without the crab, though they are so prized (much more experienced than other crab varieties), and each one now even carries a seal of authenticity which are temper-proof and installed when the crabs are harvested. 

These tiny, tasty crustaceans mature between September and December are widely hailed to be the "King of crabs,” being well known for their rich, golden creamy roe and zesty white meat. The Chinese name Dazha Crab is called because of an interesting crab-catching method. Fishermen set up a bamboo circle in the water and put a lamp above it. Crabs, liking light by nature, will climb up along the bamboo wall ("dazha" in Chinese) and at last fall in the trap.

While tasting crabs is the greatest joy, the only problem is it is a little difficult to eat. However, in a restaurant, you can ask for scissors but usually you use your teeth to open the hard shells. Once you get used to it, it is easier than it looks. The ancient Chinese paid particular attention to methods of tasting crabs. Commonly, they prepared eight kinds of tools, such as tiny hammers, axes and tweezers. It is said that the supreme state for eating crabs is that all the crust can be kept almost intact after the meat is taken out.

Steam is typically seen as the most ideal way to prepare the hairy crabs. The sauce is typically a mixture of black vinegar, sugar and chopped ginger. The amino acid in the black vinegar kills the smell of the crab and brings out the flavor. Also, according to traditional Chinese medicine, eating crabs can cool your body. That is why you need the ginger to warm your body.

The best drink that goes with crab is Chinese rice wine. Not only is it the best match in taste, but also it warms your stomach. You must not drink tea, cold water or eat persimmons after tasting crabs, or your stomach will be hurt.

Hairy crab dishes are usually accompanied with chrysanthemum. Crab, Chrysanthemum and Wine is a Typical Theme in Chinese Painting.

Tools to Eat Crabs

The main identify in features of the mitten crab are the dense patches of hairs.

Hairy crabs are well known for their rich, golden creamy roe and zesty white meat.