Hongze Lake Hairy Crabs

Hongze Lake Hairy Crabs

　　Hongze Lake Hairy Crabs come from a distinguished lineage. They are of the Chinese Mitten Crab species, renowned since ancient times. These crabs are large in size, with a greenish shell and white belly. The males have snow-white fat that looks like jade, while the females have golden fat. By early autumn, their bodies become plump, their meat tender, making them an uncommonly delicious delicacy. Authentic Hongze Lake Hairy Crabs are known for their four distinctive features—green back, white belly, yellow fur, and golden claws—which set them apart as the finest among crabs, celebrated both in China and abroad. Particularly notable is the relatively regular “H” shape on their back shells, which has become a unique hallmark of Hongze Lake Hairy Crabs. This “H” is the uppercase first letter of the pinyin for “Hong” (洪), a natural coincidence that also signifies their authenticity as premium crabs. At the same time, “H” is also the first letter of the pinyin for “Hao” (好), meaning “good,” indicating that these crabs are of superior quality.

　　There is a magical legend about the “H” on the back of Hongze Lake Hairy Crabs. It is said that Turtle Mountain near Hongze Lake is the body left behind by a turtle whose feet were cut off by Nüwa to serve as pillars to mend the sky. The turtle had made great contributions during the sky-mending process, so after the job was done, Nüwa decided to reward it with eight feet, turning the turtle into a crab. During times of flooding, the crab carried blue mud to help Yu the Great control the waters. To recognize the crab’s contribution, Yu bestowed upon it his water-dredging tool called a “si.” The crab immediately carried the si on its back. Ever since, whenever water monsters or demons caused trouble, the crab would carry the si and wave it, driving the demons away. Over time, the si gradually fused with the crab’s back. Since then, all the crabs in Hongze Lake and their descendants have carried this si-shaped mark resembling an “H,” becoming a source of pride for generations of aquatic life.

　　The excellence of Hongze Lake Hairy Crabs stems from their high-quality ecological environment: First, Hongze Lake is a hanging lake with hard lakebed soil and clear water; second, there are few industrial enterprises around Hongze Lake, resulting in no pollution; third, the area around Hongze Lake is abundant with reeds and aquatic plants, where the crabs move about, which helps clean their bodies; fourth, the lake provides rich animal and plant food sources such as snails, clams, and aquatic vegetation.

　　Hongze Lake Hairy Crabs are highly nutritious, containing a variety of vitamins. Additionally, they offer health benefits such as relaxing tendons and invigorating energy, aiding digestion, improving circulation, clearing heat, and dispersing blood stasis. Modern research has found that crab shells contain a substance called chitin, from which a compound known as ACOS-6 can be extracted. This compound has low-toxicity immune-stimulating properties. Animal experiments have confirmed that it can inhibit the proliferation and metastasis of cancer cells.

　　The people of Hongze are quite knowledgeable about how to enjoy Hairy Crabs. When eating them, the first step is knowing how to select them: pinch their “thighs” to check firmness, observe the shininess of their bellies and whether their joints are white—all indicators of how plump the crab is. Flip the crab over so its belly is facing up; a good crab will quickly right itself. Place the crab on the ground; a healthy one will crawl swiftly. In late autumn and early winter, when the weather turns cooler and before temperatures suddenly drop, female crabs are best—they haven’t yet fully laid their eggs and are very plump. After the temperature drops, male crabs quickly fatten up, making them the preferred choice at that time. So, the choice between male and female crabs depends on the season. The people of Hongze are also skilled in cooking crabs, preparing them in a variety of dishes. There are two main methods: steaming and stewing. For steaming, the crabs are placed in a steamer basket and cooked at high heat, then served with a dipping sauce made from soy sauce, aged vinegar, minced ginger, chopped scallions, mashed garlic, etc. Stewing, on the other hand, is more delicate, with one of the most famous dishes being crab roe tofu. Over the years, locals in the Hongze Lake area have developed crab-based dishes such as crab roe buns, crab meat balls, crab soup noodles, and crab bone cakes, adding even more splendor to the world-renowned Huaiyang cuisine.