Steamed Lake Crab

Steamed Lake Crab

　　Steamed Lake Crab

　　The Tang Dynasty scholar Lu Chun once said, “Among all delicacies from the four corners of the land, the crab, known as Hanhuangbo, deserves the top spot.” Hanhuangbo refers to the crab. There are many ways to enjoy crabs—stir-fried, cured, or steamed.

　　Dongping Lake has numerous waterways and is famous both within and beyond the province for its plump, large crabs. When the autumn breeze turns crisp each year, it’s the season for lake crabs to hit the market. Around the lake, fish markets are filled with fat, juicy crabs. This is the perfect time to enjoy them. Steamed Lake Crab is a traditional delicacy of Dongping County.

　　Dongping Lake crabs are rich in protein and essential minerals 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 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 roe and yellow fat, offering delicious flavor and vibrant color when eaten.

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