Steamed hairy crabs. [Photo/WeChat account: isuzhou365]
Hairy crabs, or Chinese mitten crabs, are a must-try dish enjoyed by Suzhou residents every autumn, and with temperatures getting cooler, the cream and roe of the arthropod will become even richer and tastier.
Yangcheng Lake, located in a humble corner of Suzhou, is no doubt the best place to eat hairy crabs. Female crabs, bursting with red crab roe, are recommended to be eaten in the ninth month of the lunar calendar, while in the 10th month, male crabs with fat cream and sticky yellow roe are preferred.
The best way to eat hairy crabs is to start with the claws, followed by opening up the shell to get at the crab roe and finally the meat. None of the goodness is wasted, and the heat is retained in the process.
Harvest season for Yangcheng Lake hairy crabs this year, which has been delayed due to a hot wave this summer, is expected to kick off around Sept 22. Their average size is also smaller than in the same period in previous years, but will return to normal if temperatures remain steady.
Hairy crabs are available at the beginning of the sixth lunar month, affectionately termed the "Yellow Sixth Month" as the meat is known for its tender texture during this period.
