Three Suzhou hairy crabs

The day before yesterday, I returned from a business trip in the south and brought back three Suzhou hairy crabs.

The hairy crab is a prestigious variety among aquatic products. It has a unique flavor and is rich in nutrition. It not only enjoys a high reputation domestically but also internationally. The Yangcheng Lake hairy crab has always been known as the best among crabs. Compared with other crabs or aquatic products, it contains less water and is rich in nutrients such as protein, carbohydrates, and vitamin A. It is known as the "Golden Velvet Crab of China." Since ancient times, it has been regarded as a delicacy on banquets and was even a tribute to the imperial court starting from the Tang Dynasty.

Nowadays, there are many sea crabs and river crabs, and many merchants even pass off river crabs as hairy crabs. So, how do we identify authentic Yangcheng Lake hairy crabs?

Authentic Yangcheng Lake hairy crabs have four distinct features: First, green shell - the shell is greenish-brown, smooth, and shiny; Second, white belly - the underside and the abdomen shell are crystal white without any dark spots; Third, yellow hair - the legs have long, yellow hair that stands upright; Fourth, golden claws - the claws are golden, strong, and sturdy.

Eating hairy crabs is quite particular. You can't eat them like local crabs. In the past, wealthy families in the south even had a special set of crab-eating tools called the "Eight Pieces of Crab." Now it's simplified, and most hotels provide tools like scissors, tongs, hammers, and spoons.

What if you don't have tools? We should eat them this way: start with the thinnest legs, then use the leg tips to scoop out the meat, removing all the crab meat inside the legs. Finally, open the crab shell and eat the crab meat inside. Moreover, when eating, you need to dip it in condiments. The condiments are made by mixing vinegar (preferably Zhenjiang vinegar, available at Dashi Supermarket), cotton sugar, and ginger powder.

We also have crabs in Northeast China, the famous ones being the sea crabs from Dalian and Dan Dong, and the river crabs from Yingkou and Panjin. However, compared to the Yangcheng Lake hairy crabs, these two types of crabs fall far short. Therefore, a fine hairy crab, when met with a true connoisseur, can be savored for at least two hours.

Finally, it is worth pointing out that after finishing a hairy crab, if you can reassemble it using the leftover shell and legs, that is truly amazing.

The hairy crab is a prestigious variety among aquatic products. It has a unique flavor and is rich in nutrition. It not only enjoys a high reputation domestically but also internationally. The Yangcheng Lake hairy crab has always been known as the best among crabs. Compared with other crabs or aquatic products, it contains less water and is rich in nutrients such as protein, carbohydrates, and vitamin A. It is known as the "Golden Velvet Crab of China." Since ancient times, it has been regarded as a delicacy on banquets and was even a tribute to the imperial court starting from the Tang Dynasty.

Nowadays, there are many sea crabs and river crabs, and many merchants even pass off river crabs as hairy crabs. So, how do we identify authentic Yangcheng Lake hairy crabs?

Authentic Yangcheng Lake hairy crabs have four distinct features: First, green shell - the shell is greenish-brown, smooth, and shiny; Second, white belly - the underside and the abdomen shell are crystal white without any dark spots; Third, yellow hair - the legs have long, yellow hair that stands upright; Fourth, golden claws - the claws are golden, strong, and sturdy.

Eating hairy crabs is quite particular. You can't eat them like local crabs. In the past, wealthy families in the south even had a special set of crab-eating tools called the "Eight Pieces of Crab." Now it's simplified, and most hotels provide tools like scissors, tongs, hammers, and spoons.

What if you don't have tools? We should eat them this way: start with the thinnest legs, then use the leg tips to scoop out the meat, removing all the crab meat inside the legs. Finally, open the crab shell and eat the crab meat inside. Moreover, when eating, you need to dip it in condiments. The condiments are made by mixing vinegar (preferably Zhenjiang vinegar, available at Dashi Supermarket), cotton sugar, and ginger powder.

Northeast China also has crabs, the famous ones being the sea crabs from Dalian and Dan Dong, and the river crabs from Yingkou and Panjin. However, compared to the Yangcheng Lake hairy crabs, these two types of crabs fall far short. Therefore, a fine hairy crab, when met with a true connoisseur, can be savored for at least two hours.

Finally, it is worth pointing out that after finishing a hairy crab, if you can reassemble it using the leftover shell and legs, that is truly amazing.