Now is the perfect time to tuck into crabs from Xinghua city, East China's Jiangsu province, as they are at their fattest and most delicious in October.
It's said that one out of every eight hairy crabs in China comes from Xinghua, with the region's well-connected waters and fresh water effective in nurturing the high-quality of the prized crabs.
Before going onto market, each crab is opened to check the crab roe. If the roe is not full, it will be sold locally at a cheap price.
Cooking methods for crabs vary, with the simplest way being to cook the crabs in steam for 15 minutes, allowing diners to suck on the plump and flowing crab roe.
Some locals from Xinghua say that adding the roe into buns, wrapping it in noodles and putting it into soup make the crab roe more satisfying to eat.
The famous crab roe bun is a highlight of Xinghua early breakfast tea, with its generous size often prompting diners to sigh with satisfaction.
Fat Xinghua hairy crabs are a hit with diners. [Photo/WeChat account: xhlvyou]