Five things you need to know about Shanghainese cuisine
The lowdown on hairy crabs – why diners eat them, where the best come from, and the best bits – why Shanghainese starters are cold, and the light dishes to counter the heavy and sweet ones
1. Always start a Shanghainese meal with a selection of cold dishes.
These aren’t necessarily fridge-cold; many of them are served at room temperature, and they’re meant to whet the appetite. Some of the most traditional and popular are braised wheat gluten with mushrooms; finely chopped Indian aster with bean curd; vegetarian duck (it’s made with fried bean curd sheets wrapped around vegetables); crispy eel; mashed broad beans flavoured with sesame oil and preserved vegetables, and; drunken pigeon or duck.
Where to find delicious Shanghai food in Hong Kong, and why you should forget about the calories
2. Hairy crabs (also called mitten crabs) are traditionally eaten in the autumn and winter, with the season usually running from late September until December.
They get their name from the long, hairlike fibres on their claws. These are eaten primarily for their roe, rather than the meat, which is sparse. Female roe is orange and cooks up hard; male “roe” (which is actually the sperm) is pale, soft and gooey.
3. The best hairy crabs are said to come from Yangcheng Lake in Jiangsu province.