Crustacean creation

The Puyuan Shanghai Restaurant (浦苑上海餐厅) will show how the Chinese eat the river crab, with a specially designed crab banquet featuring 20 options. Their crabs are organic crabs from Suzhou's Yangchenghu Lake, famous for its high-quality Dazhaxie.

You can eat the crab the traditional way: steamed (清蒸), with an accompanying saucer of vinegar and ginger slices, and a bottle of warmed yellow rice wine(黄酒). But there are plenty of other crab dishes worth trying. The restaurant shows its creativity in the preparation of a "snow flake crab" (雪花蟹斗), in which egg white is steamed like snow to stack on the top shell of a crab, with crab roe at the bottom of the shell.

In another dish, crab roe and crab meat is used to steam inside wax gourd (蟹粉镶玉瓜) to make a beautiful and delicious dish. Fried crab with yellow rice cake and soy sauce (毛蟹年糕) is a traditional dish in East China's Shanghai and South Jiangsu. The crab is tender and tasty, while the rice cake gives it a pleasantly chewy taste. Finally, one can try their crab roe baozi (蟹黄包), steamed bun with fresh crab roe stuffing.