Shanghai Hairy Crabs

Glen: So, Sidney. I see these everywhere. These are Shanghai hairy crabs? Sidney: From the Shanghai Region, right. Glen: So what is so special about these? Why do people hold them in such high regard? Sidney: Because they have a very special case. They are from freshwater. Glen: Okay. Sidney: From the lake. Glen: So, they are not ocean crabs. Sidney: Not ocean crabs. Glen: They’re freshwater crabs. Sidney: Right. A lot of people are crazy in this kind of town. Glen: And it’s a very specific season, right? That they’re available? Sidney: Close to winter or during the winter time. Glen: So, November, December… Sidney: December, they start to… Glen: So, there is only a very few types that you can get it during the year and… Sidney: That’s right. Glen: They’re quite expensive. I mean, you know, these are $288. These are $308 and that’s per crabs? Sidney: That is around 600 gram. Glen: So, $308 Hong Kong per 600 grams? Sidney: And one piece is almost 600 grams sometimes more. Glen: That’s still quite expensive. That’s not a cheap meal. So what makes this one $308 and these ones $50? Sidney: You can see the logo. Glen: Yes. Sidney: From which region or from which lake. Glen: Oh. So even it comes down to a specific lake are more sought after than other lakes? Sidney: Right. So, the tastes are a little bit different. Glen: Okay. And I see they are all tied in a very specific way. Why are they tied? Sidney: Because it is dangerous. Glen: They won’t be snapping at you or are they? Sidney: You can see they are very light. Glen: So, he’ll tie one up? Sidney: You can see now, he pushed their legs together. Glen: So, he’s got it all held in a very specific manner. Sidney: He’ll present it to us. Glen: Wow! Oh, very good. And so that’s a hairy crab? Sidney: Right. You can see the hair. Glen: It’s Hairy on the claws. I see. I thought they were referring to this but it’s actually on the claws. There are hairs. Sidney: Do it again. Glen: Is it going to sleep? Sidney: When they put it in the refrigerator, they will slow down their movement. Glen: Okay. Sidney: And then they will keep it there within two days if they’re still alive though. Glen: I can tell, he ties up a lot of crabs. He does that so well and so quickly. Sidney: Got it. [Foreign Language] Glen: What? Sidney: A lot. Glen: Lots. So, what’s your favorite way to eat the hairy crab? Sidney: Myself—normally, we would steam it. Glen: Steam it? Sidney: Or otherwise, they will cut the grease to make a dumpling. Glen: Thank you.