Thanks qiuing with a hairy crab twist
China Daily | Updated: 2009-11-21 08:52
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Crab claws stewed in steamed pumpkin shell, as presented by Cheng Chi-keung, chef de cuisine at the Summer Pavilion, Portman Ritz-Carlton Photo by Gao Erqiang |
As Americans get ready to celebrate Thanksgiving Day on Thursday with a roast turkey or ham, some cornbread stuffing and a pumpkin pie, Shanghai is in the full throes of hairy crab season, which runs from September to December.
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