News and Travel Editor
During the 9th and 10th months of the lunar calendar, China’s culinary scene is all about hairy crab, also known as Chinese Mitten Crab. The highly anticipated hairy crab season runs from late October to early December, and every year thousands of people flock for the to Yangcheng Lake for the best crabs in China.
If you want proof that these crabs are a big deal, check out this quote from 17th century Chinese writer Li Yu: “While my heart lusts after them and my mouth enjoys their delectable taste (and in my whole life there has not been a single day when I have forgotten them), I can’t even begin to describe or make clear why I love them, why I adore their sweet taste, and why I can never forget them… Dear crab, dear crab, you and I, are we to be lifelong companions?”……It’s clear he was a fan.
2000 families work at Yangcheng Lake to supply the demand, catching, binding and preparing them for market. Large crabs sell for up to $80 each! Crabs from Yangcheng Lake can sell for up to 30 -50 times the price of other hairy crabs, which are eaten year round.
Chinese medicine places great importance on balancing hot and cold energy – Yin and Yang. If these forces aren’t in balance, you will start to suffer aches and pains. Hairy crab is regarded as a yin, and Huangjiu ‘yellow wine’ as yang. This is why Chinese foodies pair hairy crab, no matter the dish, with Huangjiu, the traditional accompaniment to hairy crabs for centuries.
Hong Kong-based food writer Janice Leung-Hayes explains to Forbes “The first batch to be in season are the male crabs, which have a more solid roe, and the females, which have a more fluid roe, ripen later. Both are delicious though and you’ll find that Chinese gourmands will have their own preferences.”
If you’re interested in learning how to eat a crab for yourself, check out this how-to guide from CNN.
Will you be trying a hairy crab this autumn? Have you ever had one before? Do you have any top tips for eating them? Let us know in the comments below!