Crab dumplings, or xiehuang tangbao (蟹黄汤包) in Chinese, combine the flavors of crab and pork into one ball of dough.[Photo/VCG]

To truly learn about a city, one has to start with its food. 

For visitors to Wuxing district in Huzhou, crab dumplings, a renowned snack commonly served in the south of the Yangtze River, are a must-try, and the best place to enjoy them is Laoqianwanzai, a time-honored restaurant located on Yishang Street. 

Crab dumplings, or xiehuang tangbao (蟹黄汤包) in Chinese, combine the flavors of crab and pork into one ball of dough. Technically, xiehuang is golden roes, which goes well with pork, especially with a certain proportion of fat. 

In preparing the juicy dumplings, the most challenging step is making the skin. The paper-thin exterior seals and holds the entire watery filling together. 

A classic serving suggestion is to bite a small hole in the skin at the base of the dumpling, then sip out the hot soup. 

In Wuxing, crab dumplings are usually paired with rice vinegar, which is a specialty in the provinces of Zhejiang and Jiangsu.

Production of the vinegar begins during the rainy season each year. It is completely processed by the brewers according to their experience in weather and temperature, and fermented by the usage of beneficial microorganisms in nature. The brewed vinegar, which takes on a rosy color, has a strong aroma and slightly sweet taste. 

Perched on the shore of Taihu Lake, the third largest fresh lake in China, Wuxing district is famous for the production of river crabs.

Each year as autumn arrives, crabs become a popular food in the district. Either steamed, boiled or fried, the freshly-caught crabs tantalize the taste buds of many visitors.