Steamed Lake Crab from Dongping

Steamed Lake Crab from Dongping

　　- Lu Chun once said, “Of all flavors under heaven, the crab deserves the top place.” The “crab” here refers to the lake crab. There are various ways to prepare crabs: braised, cured, or steamed.

　　Dongping Lake has numerous waterways and is famed both within and beyond the province for its abundant supply of large crabs. When the autumn breeze turns crisp each year, it’s time for the lake crabs to hit the market. Around the lake, fish markets are filled with plump, large crabs. This is the best season to enjoy them. Steamed lake crab is a traditional delicacy in our county.

　　Crabs from Dongping Lake are rich in protein and essential nutrients needed by the human body. Since ancient times, they have been regarded as a premium dish. “Their golden armor not yet shed, their marrow already like white jade cream” — this is how poets and scholars have praised them. The lake crabs are large in size with plump meat. Male crabs typically weigh around 6 liang (300 grams) each, while females weigh about 3 liang (150 grams). Their bodies are full of rich, golden roe, offering delicious flavor and appealing color.

　　Steamed in a steamer basket and served with soy sauce, aged vinegar, and minced ginger, the crabs are brimming with creamy roe and offer an exceptionally delicious taste. In the golden autumn month of September, when crabs are fat and chrysanthemums are in bloom, enjoying crab with wine and taking a boat tour around the lake is a cherished experience for many. Some who have tasted Dongping Lake crab have even exclaimed, “Don’t laugh if I get drunk on the plains of Dong — with crab, wine, and chrysanthemums, I rival kings and nobles!”