Qingzheng Dazhaxie
Qingzheng Dazhaxie is the beloved Shanghai autumn ritual of steaming hairy crabs (Chinese mitten crabs) from Yangcheng Lake, served with ginger-vinegar dipping sauce. The crab's roe is golden, rich, and buttery — considered one of China's finest culinary delicacies.
Ingredients
- Crab 4 pcs
- Cooking wine 1 tbsp
- Salt to taste
- Shredded ginger to taste
- Shredded scallions to taste
Instructions
- 1. Wash the crabs, marinate them with salt and cooking wine for 15 minutes
- 2. Arrange the Shanghai steamed hairy crabs on a plate and top with crabs, shredded ginger and green onions.
- 3. Add water to the steamer and bring to a boil, then add the steaming tray
- 4. Steam over high heat for 15-20 minutes until cooked through
- 5. Take out and pour out the excess soup in the plate.
- 6. Pour in hot oil and steamed fish soy sauce and serve
Cultural Notes
Eating hairy crabs is a Shanghai autumn tradition dating back centuries. The season is short (September to November), and Yangcheng Lake crabs are the most prized. There is a saying: 'Autumn wind rises, crab legs itch.' Shanghai people have refined crab-eating into an art, using specialized tools to extract every morsel of meat and roe from the shell.