Learn About the Shanghai Hairy Crabs

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.