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Sunday, November 7, 2010

'Tis the Crab Season

Autumn is upon us, and this is the best time to eat Shanghainese hairy crabs. We started out with Shanghainese xiaolongbaos made with crab oil...
Then drank some conch soup...
And here is my meanie looking hairy crab...
Lots of roe inside...
Kuo Zai Rice! The Cantonese are famous for this dish -- they steam the rice with cured meats on top, so the rice is infused with the aroma of the cured meats, mmmm...

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