Hairy Crab
Kowloon City
Hong Kong
Host: So Sydney, I see these everywhere, these are Shanghai Hairy Crabs?
Sydney: From the Shanghai region, right.
Host: So what is so special about these, why do people hold them in such high regard?
Sydney: Because they are very special crabs, they are from freshwater form the lake.
Host: And so their not ocean crabs?
Sydney: Not ocean crabs.
Host: Their freshwater crabs.
Sydney: Right, a lot of people are crazy in this kind of crab.
Host: And it’s a very specific season, right that their available.
Sydney: Through window during the winter time.
Host: So November, December?
Sydney: December, they start to.
Host: So there’s only a very few times that you can get it during the year and—
Sydney: That’s right.
Host: Their quite expensive. I mean you know these are 288 and these are 308 dollars and that’s per crab.
Sydney: This is per Chinese yen, that means around 600 grams.
Host: So 308 Hong Kong dollars per 600 grams.
Sydney: And piece is almost 600 grams and sometimes more.
Host: So that’s still quite expensive.
Sydney: It’s not a—
Host: It’s not a cheap meal. So what makes this one three hundred and eight and these ones fifty?
Sydney: You can see the logo from which region or from which lake.
Host: Oh so even it comes to specific lakes are more sought after than other lakes.
Sydney: Right, so the taste is a little bit different.
Host: Okay and I see their all tied in a very specific way. How do they— ? Why are they tied?
Sydney: Because it’s dangerous, they will—
Host: They will be snapping at are they?
Sydney: As you can see they are very light.
Host: So he’ll tie it up, he’ll tie one up?
Sydney: Yeah, again you see now he pushed the legs together.
Host: So he got it held in a very specific manner.
Sydney: He will present it to us.
Host: And the under wow oh very good so let’s— that’s a hairy crab.
Sydney: Right you can see the hair.
Host: Oh it’s hairy on the claws.
Sydney: Yeah.
Host: Oh I see. I thought it was— I thought they were referring to this but it’s actually on the claw that’s here.
Sydney: Okay, there you go. Do it again?
Host: Has it gone to sleep, it’s very docile now?
Sydney: When we put it in the rusticator they will slow down their movement.
Host: Okay.
Sydney: And then they will keep it in sleep and again still alive.
Host: I can tell that he ties up a lot of crabs. He does that so well and so quickly.
Sydney: A lot.
Host: Lots. So what’s your favorite way to eat the hairy crab?
Sydney: Myself normally you would steam it or otherwise they will cut the grease and make it a nice meat
Host: Thank you.
Sydney: Bye-bye.
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