The hairy crab is an essential part of Jiangnan region's culinary culture, and for locals, eating crabs in autumn is as natural as breathing.

In Wuxi, numerous rivers and lakers nurture high-quality hairy crabs with rich and delicious flavors.

In Jiangyin, the clean water of the crab ponds breeds crabs with golden claws, yellow hair, green shells, and white bellies. Each crab is lively and vigorous.

Yuqi "jade claw crab". [Photo/WeChat account: wuxishilvyouju]

The streams originating from mountains in Yixing nurture river crabs rich in mineral and nutritional elements. Yixing hairy crabs are plump and round, with white bellies and deep blue shells.

The waters of the Xishan district are abundant in aquatic products, particularly suitable for the growth of hairy crabs.

The renowned Yuqi "jade claw crab" from the Huishan district, along with Yinsi water celery and black carp, is referred to by residents as the "three treasures of Yuqi". The jade claw crab is jade-like in color, clean-bodied with strong claws, and produced in the Xilongtan waters.

Steamed crabs. [Photo/WeChat account: wuxishilvyouju]

When consuming steamed crabs, the initial step typically involves removing the legs and setting them aside. Following this, one should lift the crab shell, divide the body into two halves, and extract the rich and creamy crab roe or paste. Afterward, the focus can shift to savoring the delicate crab meat.

Steaming is not the only option. Hairy crabs have been transformed into various delicious dishes by chefs: soybean-dragged crabs, drunken crabs, spicy stir-fried crabs......The diverse preparations of hairy crabs adorn the dining tables of Jiangnan residents in autumn.