Deep in the heart of Suzhou, Jiangsu Province, lies Yangcheng Lake—a shimmering body of water renowned for producing China’s most coveted delicacy: the hairy crab.
These crabs, named for the distinctive hair-like growths on their pincers, are prized across the nation for their rich, succulent roe. While hairy crabs are farmed throughout eastern China, those hailing from Yangcheng Lake are considered the crème de la crème, fetching top prices at upscale restaurants.
But what makes the Yangcheng Lake hairy crabs so special? Local farmers attribute it to the lake’s clean, mineral-rich waters and traditional farming methods passed down through generations. "The clarity of the water and the natural environment here are perfect for raising healthy crabs," says Li Wei, a third-generation crab farmer.
Each autumn, as the crabs reach maturity, the lake buzzes with activity. Farmers harvest the crabs, carefully selecting the best specimens to meet the high demand. Gourmets eagerly anticipate the season, ready to savor the buttery roe that has become a symbol of culinary excellence.
With their delicate flavor and cultural significance, Yangcheng Lake’s hairy crabs aren’t just a dish—they’re a taste of tradition that continues to captivate food lovers both in China and around the world.
Reference(s):
cgtn.com
