The Hairy Crab

The hairy crab is known  as one sort of the freshwater crab. The freshwater crab, with Chinese  Mitten Crab (Eriocheir sinensis) as its scientific name, is widely  distributed along the long coastline from Liaohe River in Northern China  to Zhujiang River in the South. Moreover, it boasts the largest output  as well as the most delicious taste in the Yangtze River water system.  Exteriorly, the freshwater crab is characterized by a green back, a  white abdomen, golden claws and yellow setae. Generally speaking, the  hairy crab refers specifically to Eriocheir sinensis from the Yangtze  River water system, among which, that from the Yangcheng Lake enjoys the  best reputation.
The history of Chinese eating crabs dates back to as early as the  Western Zhou Dynasty. As recorded in both Zhou Rites and Zi Lin (a  reference book on philology) in the Jin Dynasty, the history lasts 2700  years or so. It is around the Mid-Autumn Day every year that the hairy  crab is gradually on the market. It can be cooked in various ways, such  as steaming, water boiling, flour coating and wine preserving. Talking  of the hairy crab from Yangcheng Lake specifically, it is usually  steamed, boiled and shelled before being eaten. Ever since the ancient  times, eating crabs has been a refined pleasure which requires careful  study. Imagine the tangerine crab cream, white jade-like grease, white  and tender meat. Isn’t it delightful to eat them dipped in sugar,  vinegar and ginger powder while inviting a couple of intimate friends  for cups of good wine? Besides, it will be of a distinctive flavor to  pick out crab meat and make with it noodles or steamed buns. Li Bai, a  famous poet of the Tang Dynasty, once wrote in his poetry about the  bliss of having good wine and delicious food while savoring crabs.