Hong Kong Update: Foodies Rejoice, It’s Hairy Crab Season!

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Have you ever heard of Hairy Crab?  If you are a foodie and sea food lover, we’re sure you have – but if you haven’t – read on and find why RIGHT NOW is one of the favorite food times of the year from Hong Kong to Shanghai to Singapore!

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The gourmet name for the seafood is dazha xie, or “big sluice crab” (大闸蟹).  The best time to eat dazha xie is usually in September-November when they are freshly caught, while “regular” hairy crabs are actually eaten year-round in Shanghai!

Typically restaurants prepare the meal in two ways: traditionally steamed whole crab served with black vinegar and shredded ginger, and crab sautéed with prawns and bell peppers in a rich crab roe sauce.

The hairy crab is nearly always eaten with huangjiu (Chinese yellow wine) or ginger tea, and the meat is often dipped into a sauce made of vinegar, shredded ginger, red sugar and soy sauce.

I personally really, really like the egg-yolk orange crab roe!

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I can tell you that spending the last 3.5 years at school in the U.S., the Hairy Crab season at home in Hong Kong is something I definitely miss!! Take my advice and if you are traveling to Hong Kong, Shanghai or Singapore, make a special point to try Hairy Crab and you will not be disappointed!
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Here’s two top hotel restaurants in Hong Kong that serve Hairy Crab in season:

Man Wah
Mandarin Oriental Hong Kong
Up to November 30
5 Connaught Road, Central, Hong Kong; +852 2825 4003

Cuisine Cuisine
The Mira
Up to November 30
118 Nathan Road, Tsim Sha Tsui, Hong Kong; +852 2315 5222

Page Links:

Current Forbes Article on Gourmet Hairy Crab!

Hairy Crab (Chinese Mitten Crab) Wiki

Man Wah, Hong Kong

Mira Dining, Hong Kong

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