Who Wants Crabs?
Mid-October to mid-February is peak time for dining on Shanghai’s beloved crustacean: the hairy crab 大闸蟹 (dàzháxiè). During this time, the waters at the Yangtze River delta turns colder, forcing crabs to move less and thus fatten from inactivity and produce roe for the mating season.
These crabs are available in most upscale Chinese restaurants. Almost all five-star hotels will carry them. Some places will let you pick which crab you want to eat. Be sure to pick the bigger ones that smell somewhat sweet. Turn them upside down to check their bottom flap for coral-colored roe. These are best eaten when steamed and dipped in sweetened black rice vinegar with thin slices of ginger. At Noble Court inside the Grand Hyatt, they go all out with XO sauces and home made chili dips.
Some places to crack open a hairy crab of your own:
Links and Sources
The Grape Wall of China: Friday food fight: Hairy crabs
Shanghaiist: Chinese Soundbites Podcast: Hairy Crabs
Cultural China: Hairy Crabs
