Osmanthus crabs are a traditional specialty made of portunid meat.

Every year in Quanzhou, at the end of autumn, osmanthus flowers begin to bloom and the portunid crab season begins.

According to locals, each time it rains, the portunid crabs get a bit fatter, and around Spring Festival time, the portunid is at its most delicious.

To make osmanthus crabs, you need to strip off the steamed portunid, pick out the meat and roe, and fry with egg, shredded fatty meat, shredded winter bamboo shoots, water chestnuts, tomatoes, celery and other ingredients.

Eat with cilantro, garlic, chili sauce, vinegar and other seasonings. A few sips of local wine make it even more delicious.