Steamed Yangcheng Lake Crabs in Shanghai

Steamed Yangcheng Lake Crabs in Shanghai

　　　A famous Shanghai dish. Yangcheng Lake crabs are a specialty of the lakes and marshes downstream of the Yangtze River and are considered top-quality among crabs. Steamed Yangcheng Lake crabs highlight the original shape and flavor of the crab, featuring an orange-yellow hue, delicious and tender meat, and rich nutrition. It is often said that “when crab meat is served, all other flavors pale in comparison.” Ingredients: · 2500g freshwater crabs, · 150g soft brown sugar, · 50g each of chopped scallions and minced ginger, · 100g each of balsamic vinegar and soy sauce, · 20g sesame oil.

　　Cooking Method: 1. Clean each crab individually, then let them soak in water for half a day to allow them to expel any impurities in their bellies. Afterwards, securely tie the crab claws and legs with thin string. 2. Mix chopped scallions, minced ginger, vinegar, and sugar to make a dipping sauce, and divide it into ten small dishes. 3. Steam the crabs until cooked, then remove them and untie the string. Arrange them neatly on a plate, serve together with the small dishes of dipping sauce, and provide special utensils for diners to crack and eat the crabs themselves. Nine females, ten males: Ideally, each crab should weigh around 250g. When cooking, be sure to tie the crab claws and legs tightly with string to prevent them from struggling under heat, which could cause legs to fall off and crab roe or fat to leak out, affecting both taste and appearance.

　　The way crabs are eaten is seasonal. “Nine females, ten males” means you should eat female crabs in September when they are rich in roe and have thick meat, and male crabs in October when they have abundant roe and firm flesh. The Tang Dynasty poet Li Bai once praised crabs in a poem: “The crab’s claw is like liquid gold, the wine vat a fairy mountain. Just drink fine wine and get drunk on the high tower under the moon.”