Hairy crabs

Whenever you feel summer starts giving ways to a fall season and weather turning cooler with morning breeze, you know here comes the season for hairy crab again. Last night, I had my first hairy crab feast this year. I love hairy crab the most out of all kinds of crabs because it releases a distinct aroma and has hella lots of FAT!

The Yang Chen Lake crab is the most esteemed of all, its name is engraved on the crab's shell with a gold plastic ring around its claw.

We always eat the female first during the early season, and then the male approaching the end of the season. I personally prefer the male ones because the transparent fat is simply unresistable.

According to tradition, we eat hairy crab along with siu hing wine and a vinegar with brown sugar and minced garlic as dipping sauce.



Look at these fat! Gorgeous!





Another fish dish in addition to crab. In Chinese called "Ma You".



After the dinner, the aftertaste of crab was still all over me, I quickly grabbed a bottle of sparkling grape juice which has been sitting in my fridge for days. It was made with chardonnay grapes in the sonoma valley, extremely tasty w/out any artificial sugary flavor. This is what we call to enjoy every fine things in life. My sister shipped this to me from California because I couldn't find it elsewhere.