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	Shanghai cuisine - Wikipedia, the free encyclopedia
		Shanghai cuisine, known as Hu cai (滬菜 in pinyin: hù cài) among the Chinese, is one of the most popular and celebrated cuisines in China.
		Shanghai does not have a definitive cuisine of its own, but refines those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces).
		Due to the rapid growth of Shanghai and its development into one of the foremost East Asian cities as a center of both finance and contemporary culture, the future of Shanghai cuisine looks very promising.
	en.wikipedia.org /wiki/Shanghai_cuisine (588 words)

	Chinese mitten crab - Open Encyclopedia (Site not responding. Last check: 2007-10-15)
		The Chinese mitten crab (Eriocheir sinensis), also known as Shanghai hairy crab, is a small crab found in the coastal estuaries of eastern Asia from Korea in the north to the Fujian province of China in the south.
		It is believed that the crabs migrated through the release of bilge water from ships.
		The crab is the most famous delicacy in Shanghai cuisine.
	www.open-encyclopedia.com /Shanghai_hairy_crab (147 words)

	Expat Singapore - How To Eat A Hairy Crab
		Come to Shanghai this time of year, and you’ll be assured that eating hairy crab is a not-to-be-missed experience of a lifetime.
		This is where the roe is on female crabs, and hairy crab gourmands live and die for this.
		Hairy crabs are “cooling” to the body, so the chef recommends a Hua Diao wine (sherry is a reasonable substitute) as an accompaniment.
	www.expatsingapore.com /eating/hairycrab.shtml (555 words)

	Not All Hairy Crabs Are Created Equal
		Hairy crabs — so named because of hair-like growths on their legs and bottom shell — are revered in Chinese cuisine as much as abalone and shark's fin.
		Just 10 days after the Yang Cheng crabs appeared with their new stamps at the start of the hairy crab season in August, the counterfeiters moved in with their own laser machines.
		In fact, in Hong Kong, some people describe the way they eat the crabs as "tycoon style." This means you pry open the shell, spoon out the roe and eat it, throwing the rest of the crab away and, extravagantly, moving on to the next one.
	www.cs.virginia.edu /crab/wsj.html (1281 words)

	Guardian Unlimited \| The Guardian \| Stuart Jeffries pits his taste buds against the cuisine of Shanghai
		Of course, Shanghai's restaurant scene is not just a series of fresh hells for westerners, but one of the more cosmopolitan and sophisticated in the world.
		These little crabs are considered the city's signature dish, but their very popularity has been their undoing: only 1,000 tons of authentic crabs are produced, but 10 times that number claim to be the real Yang Cheng hairy crabs.
		Shanghai's food scene is undeniably fascinating, but hardly as piquant as my ethical struggle with Chinese food - or food, as it is known in China.
	www.guardian.co.uk /g2/story/0,,1347234,00.html (1664 words)

	Crab season under way (Site not responding. Last check: 2007-10-15)
		The price of crabs from Yangchenghu Lake has rocketed in recent years and at the same time the number of hairy crabs in the lake has decreased.
		The stir-fried hairy crab meat with sea urchin and ginger shreds is contained in a hollowed egg shell.
		The crab meat maintains its original flavour and is the tastiest among the assorted seafood.
	app1.chinadaily.com.cn /star/2004/1118/re25-1.html (576 words)

	Deep End Dining: Hairy Crabs - Crab City, China (fur real!) (Site not responding. Last check: 2007-10-15)
		Afterwards piles of these hairy crabs are placed on platters and served to eager and hungry connoisseurs who have waited eight months for this glorious day.
		Unlike in the US with the Dungeness crab, the Chinese hairy crab's primary appeal is not the meat in its claws and legs, although they're to be savored as well.
		The hairy crab isn't all that meaty, at least not when compared to the Dungeness crab.
	deependdining.blogspot.com /2004/08/hairy-crabs-crab-city-china-fur-real.html (454 words)

	Shanghai - China Outdoors Online (Site not responding. Last check: 2007-10-15)
		No visit to Shanghai is complete without a stroll along the historic waterfront to experience the smells, sights and sounds of Shanghai's most famous address.
		Built in 1911, this yellow-brick walled complex is the seat of the Shanghai Buddhist association and one of the area's most active temples.
		Shanghai's museum collection, one of the greatest in China, was installed in a custom-made new home in late 1995.
	www.chinaoutdoors.com /destinations/shanghai.shtml (1047 words)

	eG Forums -> Shanghai and Hong Kong
		You'll be in Shanghai at the height of the Shanghai "Hairy Crab" season.
		Apart from the popular steamed hairy crabs, new creative dishes such as stuffed hairy crab meat in the whole orange; stuffed marinated hairy crab meat, onions and mushrooms in crab shell, stir-fried hairy crab claw meat are also available.
		I've never spent time in Guangzhou but the water in Shanghai is known to be dangerous to drink without boiling and even when boiled tastes so bad that I found it tough to drink tea there and tended to stick with bottled water.
	forums.egullet.org /index.php?showtopic=53815 (4173 words)

	Shanghai Food (Site not responding. Last check: 2007-10-15)
		Shanghai, being a relatively new city in China, does not really have a cuisine of its own, but successfully refines all the work of the surrounding provinces such as Zhejiang and Jiangsu.
		Shanghai dishes are usually characterized by the use of heavy and highly flavored sauce.
		The crabs are tied with ropes or strings, placed in bamboo containers, steamed and served.
	www.shanghaifinance.com /food/shanghai/shanghaifood.htm (391 words)

	Julian Steele's Radio Weblog
		One of the greatest enjoyments of autumn for Shanghai residents is the opportunity to partake in a meal of 'hairy crabs'.
		However, before you dig in to your plate of steaming hot hairy crab, you should be sure whether you are eating the real thing or an inferior quality imitation.
		Consumers can dial a hairy crab hotline and input the code to see whether the crab is real or not.
	radio.weblogs.com /0127265/2003/09/05.html (219 words)

	AsiaCuisine: Hong Kong Goes All Out For Crab (Print Article) (Site not responding. Last check: 2007-10-15)
		Running until 30 November, the crab promotion is part of the tourism office’s Seasonal Tastes series, which is aimed at highlighting the gourmet delights in the former British colony.
		Although crabs are available in Hong Kong all year round, the most discerning diners await for the fall, when certain special varieties of crab such as the prized Shanghai hairy crab are available.
		Hairy crabs, especially the female ones, are favoured by gourmets because of their roe.
	www.asiacuisine.com.sg /News/2001/10/612/print.html (226 words)

	Chinese mitten crab (Site not responding. Last check: 2007-10-15)
		Mitten crabs spend most of their life in freshwater, but they must return to the sea to breed.
		Although the Chinese mitten crab has recently invaded Western waters as a serious and damaging pest, the same crab happens to be the most famous delicacy in Shanghai cuisine.
		The crab meat is believed by the Chinese to have a "cooling" (yin) effect on the body.
	ref.podzone.net /en/Eriocheir_sinensis.htm (315 words)

	Blog d'Elisson: “INTERESTING” FOOD
		But Acidman’s recent post about crab picking reminded me of the time I had Shanghai Hairy Crab in Singapore, back in 1990.
		Shanghai Hairy Crab (AKA Yangcheng Hairy Crab, as their Ancestral Home is Lake Yangcheng) is a seasonal delicacy, available only for a few weeks in the fall.
		They’re a little bigger than the average blue crab, these fellows are, and a little more squared-off in shape...but the thing that really sets them apart is the brushy, hairy-looking crap that grows from the bottom of the carapace.
	elisson1.blogspot.com /2005/08/interesting-food.html (680 words)

	Bangkok's Independent Newspaper
		Northern (Shanghai) food being more focused on flour (noodles and dumplings) than southern (Cantonese) food, the ingredients are juxtaposed with greater care and balance.
		The pickled, whole raw sea crab, bathed in a relish of plum, ginger and garlic was sublime.
		When late autumn comes around, have a go at the Shanghai hairy crab, a roe-saturated crab that’s so rare in China that importers have taken to tagging them to prove their authenticity.
	www.nationmultimedia.com /weekend/20050204/index.php?news=column_16308910.html (519 words)

	Cha Xiu Bao: Recipe for Steamed Freshwater Hairy Crab
		Crab weighs over 6 taels for approximately 18 minutes (a tael is a Chinese unit of weight.
		Untie the straws and served with a saucer of Chinese vinegar and minced ginger.
		Since crabs are considered a “cold” food according to Chinese medicine, one should not consume too many at a time.
	chaxiubao.typepad.com /chaxiubao/2004/11/recipe_for_stea.html (349 words)

	Horizon Etudiant : Mensuel étudiant en ligne et distributeur de contenus en loisirs, emplois... (Site not responding. Last check: 2007-10-15)
		His crab creations manage to keep their typical Shanghai flavors but his presentations are more Western in style.
		His creation—sautéed crab meat and seafood with vegetable (118 yuan)— is presented in a tiny crispy flour basket.
		The crab meat maintains its original flavor and is the tastiest among the assorted seafood.
	www.horizon-etudiant.com /archives/etranger69.htm (1327 words)

	Food Page (Site not responding. Last check: 2007-10-15)
		During that time, the best quality Yangcheng Lake Hairy Crabs with green shells and white bottoms, rich in fat and ovary, are shipped to restaurants.
		There are such famous dishes like the crab meat bean curd, lily fruit in crab fat, rice cake in crab meat, delicacies much appreciated by diners.
		The most popular one is the steamed crab which maintain the original flavor of the crab.
	www.geocities.com /hsiu1357/food.htm (719 words)

	u m a m i: December 2004
		In Shanghai one morning, at the breakfast room, I observed a group of 5 Singaporeans insist on occupying 2 generously-sized tables for 4 when there was a long queue of people waiting for a free table.
		The restaurant claimed they rear their crabs in their own lake, but I doubt it is the same lake as the famous Yangcheng crabs.
		The crab roe was the most perfect ingredient for this dish, giving it much creaminess and taste, supplemented by plenty of sweet crab meat and little combs of fins.
	umami.typepad.com /umami/2004/12/index.html (11168 words)

	Guardian Unlimited Travel \| Cities \| From Mao to now
		An elderly woman is hanging out her washing on the roof of a derelict shack on Fang Bang Lu, in one of the oldest districts of Shanghai.
		In the entrance to her house sits a wooden bucket or "maton", an indication that the building is without sanitation.
		This September, the city will host formula one; soon, the airport and the centre will be connected by a high-speed train, reducing the journey time from the usual one-hour drive to an astounding eight minutes; and, in five years, the two sides of the city will be connected by 21 bridges and tunnels.
	travel.guardian.co.uk /cities/story/0,7450,1163098,00.html (1433 words)

	Encyclopedia: List of delicacies (Site not responding. Last check: 2007-10-15)
		Binomial nomenclature Eriocheir sinensis Edwards, 1854 The Chinese mitten crab (Eriocheir sinensis), also known as Shanghai hairy crab, is a small crab found in the coastal estuaries of eastern Asia from Korea in the north to the Fujian province of China in the south.
		Binomial name Cancer magister Dana, 1852 The Dungeness crab is a type of crab that inhabits eel-grass beds and water bottoms from the Aleutian Islands in Alaska to Santa Cruz, California.
		Binomial name Callinectes sapidus Rathbun, 1896 The Blue crab (Callinectes sapidus) is a small crustacean found in the waters off the Atlantic Ocean and Gulf of Mexico.
	www.nationmaster.com /encyclopedia/List-of-delicacies (1118 words)

	preeda @ MindSay
		After spending 4 days in Shanghai, I still can't make up my mind whether to love or hate it...
		Shanghai has reawakened from its past and is the frontier of
		It has quite a lot of interesting exhibitions of the old Shanghai before and during the period of 'Semi-colonization'.
	preeda.mindsay.com /?skip=9 (1201 words)

	eG Forums -> Dungeness crab
		Your crabs are probably jimmies, as it's illegal to keep the females (at least in the U.S.) of Dungeness so there's no "goo" worth eating, though some people eat the sperm (I forgot the euphemism for it).
		To answer a previous few questions at the cooking school i went to they said the most humane way of killing of crabs was to stick a skewer into the base of the apron of the crab and straight in between its eyes as it goes direct to the crabs nervous system.
		and as soon as lobster and crabs die the naturally bacteris in their guts start to breakdown hence they should be eaten as fresh as possible.
	forums.egullet.org /index.php?showtopic=52207 (2322 words)

	The Telegraph - Calcutta : Weekend
		A highpoint of a Shanghai visit could well be a flying visit to Pudong New District, an extension of the city and its high-tech industrial and financial face.
		In Shanghai, people like to chill out at the Bund, or the riverside walk that gives a glimpse into the days of old colonial Shanghai, even as the new face of the city is conspicuous in its pubs and hotels.
		Seafood in Shanghai is very popular and the most famous local delicacy is Shanghai hairy crab.
	www.telegraphindia.com /1050219/asp/weekend/story_4399337.asp (1641 words)

	Wáng Bao Hé \| Restaurant Review \| Shanghai \| Frommers.com
		It also claims to be the best place to feast on Shànghai's famous hairy crab, though you're just as likely to lose some hair when you see the final tab (a kilo/2 1/4 lb.
		Crab dominates the menu, of course, from dumplings and soup to the whole hairy monster, which is typically steamed and eaten with a dipping sauce of ginger, soy sauce, and fl vinegar.
		True crab aficionados then put the whole crab back together after eating, as if it had never been dismantled, piece by succulent piece.
	www.frommers.com /destinations/shanghai/D42117.html (254 words)

	Asians, Inc. - Shanghai Food (Site not responding. Last check: 2007-10-15)
		One of the specialties of Shanghai, these small crabs are grown in the mud, and are in season around Autumn - too bad it's the wrong time of year for me. However, I did manage to go to the town where they harvest them.
		The crabs themselves are about the sze of a small fist (about one portion), and you eat it all.
		Being in Shanghai with a local is great, because you get to find all the dodgy places that tourists cannot find.
	asiansinc.com /forums/showthread.php?t=21981 (1215 words)

	Shanghai - helpful tips & insights by a travel authority
		Shanghai Old City is visually charming despite its touristy character on weekends.
		Unlike in central Shanghai where many old buildings were demolished to make room for modern skyscrapers, those in Shanghai Old City were preserved or reconstructed.
		It serves traditional Shanghai dishes, including hairy crab (seasonal) and soup dumplings.
	www.hillmanwonders.com /china/shanghai_old_city.htm (302 words)

	Shanghai Travel Guide: Things to do in Shanghai, China - 10Best
		Fact 1: Literally, Shanghai means “city on the sea.” It became the center of China’s economic renaissance in the 1990’s.
		Shanghai has a population of sixteen million and is one of the world’s most crowded urban areas.
		Fact 10: Shanghai is one of the fastest growing and changing cities in the world.
	www.10best.com /Shanghai/locationDetails.html (582 words)

	The Star Online - Kuali: Sandy Lam's Shanghai (Site not responding. Last check: 2007-10-15)
		Thus the singer enlisted the help of some of Shanghai’s famous chefs to contribu-te a recipe or two each in her book, perhaps for the benefit of those who are looking for a more challenging dish to cook.
		My favourite is the Hairy Crab Glutinous Rice Dumplings, which unfortunately requires plenty of hard work and patience.
		After all, Shanghai is famous for its little eateries as well and Lam clearly has a few favourites in mind.
	www.kuali.com /services/printerfriendly.asp?file=cooklib/2004/7/6/148sandy&sec=cooklib (965 words)

	Food Article
		Again, I was the guest of honour at a banquet, held this time by the Shanghai police.
		A waitress brought to the table a plate piled high with steamed whole crab, and put a bowl of dark brown dipping sauce at each place.
		A crab was placed in front of each person, and my host showed me how to eat it, pulling free a thumbnail-sized piece of shell from the underside, and using it to scoop out the yellow flesh beneath it, dipping it first in the sweet soy and vinegar mixture before eating.
	web.ukonline.co.uk /peter.may/food.htm (1075 words)

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