Chinese college gets a taste of autumn crab

A saying in China goes that crab legs feel itchy when the autumn wind begins to blow, meaning that autumn is the best time to savor hairy crabs.

In China, lunar September and lunar October are the best times to eat female crabs and male crabs respectively.

The best way to prepare bigger hairy crabs is to steam them for 15 minutes using cold water. No seasonings are needed.

Add some sliced ginger and perilla leaves if you wish to get rid of the fishiness.

Warm yellow rice wine and hairy crabs are made for each other. Many locals enjoy eating steamed hairy crab and sipping yellow rice wine after a long day.

One can also fry smaller hairy crabs after cutting them in half and wrapping them with flour paste. This variation is often paired with rice cake and green soy beans.