This is my first time eating hairy crab and the crab is from Dragon-I restaurant as Dragon-I is having their annual hairy crab season (from mid October to December) promotion. The crabs are imported from Tai Lake located in the southern Jiangsu Province in China. Tai Lake has superb-quality natural water which is very suitable for aquatic reproduction. The hairy crabs grow in these water are said to be comparable to those in Yang Cheng Lake. The crabs are flown in twice weekly. According to Dragon-I, authentic hairy crabs have four major characteristics which are green backs, white belly, golden claw and hairs of the crab.
The pair of scissor was used in cutting/open up the crab.......lime water was given to wash hands and vinegar was given to eat togther with the crab roe.......
My steamed Shanghainese Hairy Crab (RM 68/piece ~ around 180g)
Steaming is the traditional method used in cooking hairy crab. This method ensure us to get the fresh taste of the crab. Besides, steaming also enables the hairy crab's unique taste, texture and color to be maintained. The crab meat was very fresh and sweet. Nicer than the local crabs. Yum yum.....
Look at the amount of roe at the back of the crab shell.....yummy yummy.........According to Dragon-i, the crab roes are supposed to be extracted and then eaten together with vinegar. This is to bring out the freshness and distinctive taste of the hairy crab. But I didn't dip the crab roe into the vinegar, instead just eat it like that, which I enjoyed very much because the crab roe was very tasty.
Ginger soup......free of charge........
Ginger soup is taken to avoid stomach discomfort after taking the crab
Location:
Phone:
03-2282 0155
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