Gucheng Lake Crabs

Gucheng Lake Crabs

Gucheng Lake crabs are a protected geographical indication product.

　　Gucheng Lake crabs have long been hailed as the king of crabs, a reputation closely tied to the unique ecological environment of Gucheng Lake. The lake spans hundreds of square kilometers, with crystal-clear, mirror-like waters, a hard, sandy bottom, lush aquatic plants, and a pleasant climate—making it the ideal “crystal palace” for crabs to thrive. There are no pollution sources around the lake’s farmlands, only intersecting fields, shady trees, a seamless blend of sky and water, and flocks of egrets and gulls, creating an enchantingly natural setting. As a result, the crabs here boast distinctive features in both appearance and meat quality. They are known for four key characteristics: first, a greenish-black back—smooth, glossy shells resembling dark clay; second, snow-white bellies—the undershells adhering to the mud are pure white without any dark spots; third, yellow bristles—the long hairs on their legs are golden-yellow and sleek; fourth, golden claws—their claws are sturdy and bright yellow, capable of standing firmly on glass with their legs upright and pincers raised, giving them a majestic appearance. Their meat is tender, succulent, delicious, and highly nutritious. Experts have found that every 100 grams of Gucheng Lake crab meat contains 14 grams of protein, 13 milligrams of iron, 0.71 milligrams of riboflavin, and 5,960 international units of vitamin A. Beyond being a prized delicacy with high nutritional value, Gucheng Lake crabs also offer certain medicinal benefits. According to *Compendium of Materia Medica* and other ancient Chinese medical texts, crabs can help reduce fever, aid digestion, and treat stomach ailments. In the early years of the Republic of China, Shi Jinmo, one of Beijing’s four renowned physicians and a notorious crab enthusiast, classified crabs from various regions into six grades: lake crabs, river crabs, stream crabs, creek crabs, ditch crabs, and sea crabs—with lake crabs ranking the highest. Among these, the large crabs from Gucheng Lake were considered the best of the best, akin to the top scholar in the imperial examinations.

　　　　Before eating crabs, it’s best to select those that are large, fully limbed, and lively. The common method of preparing crabs, as recorded in *Qing Jia Lu*, is to steam and then eat them, referred to as “steamed crabs.” Another popular way is the “flour-coated crab” method: clean the crab, cut it in half, coat the cut sides with a thin layer of flour paste, then lightly fry it in oil before serving. There’s also the “drunken crab” style. Legend has it that a restaurant owner in Suzhou, inspired by a painting of “drunken crabs” by Tang Bohu, the most celebrated talent of the Jiangnan region, experimented with making his own version. The dish became an instant sensation, causing crab prices in Suzhou to skyrocket within days. The preparation involves slicing the crab, removing the innards and other unappetizing parts, briefly rinsing it in a brine solution, and then cutting it into small pieces for eating. There are many other ways to enjoy crabs. *The Chinese Wine Canon* lists several variations, including ginger-flavored hairy crabs, jade crabs, crab roe stuffing, flour-tossed crabs, and fried crabs. For a more refined approach, some tie the crabs with string, steam them whole, and serve them as “steamed whole crabs.” Following the traditional wisdom of “female crabs in the ninth month, male crabs in the tenth” enhances the flavor even more, making it a dish one could never tire of. Sitting by the shores of Gucheng Lake, listening to the autumn breeze rustle the willow-lined embankment, holding a hefty crab claw, sipping fragrant wine, and reciting Li Bai’s verse: “The crab claw is golden nectar, the wine mound is Penglai; drink fine wine and revel under the moon on a high terrace”—isn’t that one of life’s greatest pleasures?

　　The protected geographical indication area for Gucheng Lake crabs is defined according to the scope proposed in the *Letter on the Suggested Delimitation of the Geographical Indication Product Protection Area for “Gucheng Lake” Crabs* (Ga Zheng Han [2007] No. 6) issued by Gaochun County, Nanjing City, Jiangsu Province. It encompasses the current administrative regions of Gucheng Lake and eight towns under the jurisdiction of Gaochun County, Nanjing City, Jiangsu Province: Zhuanqiang Town, Yangjiang Town, Chunxi Town, Gucheng Town, Gubai Town, Qiqiao Town, Dongba Town, and Yaxi Town.