Yunnan Home Feast – A Taste of Chinese Cuisine

Autumn is the prime season when crabs are at their plumpest and most flavorful. For food lovers who adore crabs, a crab feast is an absolute must-have during this time of the year.

In Yunnan, a province located in southwest China, enjoying crabs in autumn is not only a delightful treat but also a long-awaited culinary highlight of the year.

There are two renowned types of crabs in Yunnan. One is the green crab: nurtured by the rainy season, autumn green crabs are filled with rich, golden roe beneath their shells. When cracked open, they reveal a luscious, oily golden paste, paired with firm and plump meat that tastes so fresh it will make you lick your fingers clean. The other is the Yangcheng Lake hairy crab: as temperatures drop in autumn, these crabs stock up energy for winter, leading to a rapid accumulation of creamy roe that brings their taste to the peak of the year.

Below is an introduction to how to cook these crabs along with the required ingredients:Marinade Ingredients: Combine crabs with roselle flowers, celery, onions, Vietnamese coriander, chili peppers, garlic, bird’s eye chilies, scallions, and soy sauce. Marinate for 30 minutes to eliminate fishy odors and enhance flavor.Cooking Steps: After marination, coat the crabs with starch. Then add sauce, potatoes, Chinese chives, star anise, amomum tsaoko, rock sugar, roselle flowers, soy sauce, clear water, and scallion knots. Simmer for 30 minutes to allow the flavors to fully infuse.Flavor Profile: This dish features a bold spicy and fragrant taste, making it an exquisite indulgence for fans of spicy food. Moreover, autumn crabs are plump and meaty, delivering a satisfying texture in every bite.

By combining seasonal autumn crabs with distinctive roselle flowers, this dish not only highlights the tender and juicy texture of the crabs but also enriches the flavor layers with aromatic spices and rice wine. It stands as a representative seasonal delicacy of Yunnan in autumn.

Now let’s talk about Yangcheng Lake hairy crabs. Though not a local specialty of Yunnan, they are indeed one of the beloved delicacies among Yunnanese people. The preparation method for Yangcheng Lake hairy crabs is incredibly simple, and here’s a detailed breakdown:

The meat of Yangcheng Lake hairy crabs is fresh, sweet, and tender, while their roe is rich, glutinous, and fragrant, with no muddy aftertaste. Even when steamed plain without excessive seasonings, they exude a natural sweet and fresh flavor.

First, select the crabs: Choose female crabs (with round bellies) in October—their roe is oily and golden. Opt for male crabs (with pointed bellies) in November—their creamy paste is sticky and glutinous. It is recommended to pick crabs weighing 150–200 grams (3–4 taels) each; they have plump meat that remains tender rather than dry after steaming. Scrub the crab shells, the gaps between the crab legs, and the abdomens repeatedly with a toothbrush. Rinse thoroughly with clean water and drain. Tie the crab legs and claws tightly with cotton thread, then place them belly-up. Add water to the bottom of a steamer, spread ginger slices and scallion sections on the steaming rack, and drizzle a small amount of Shaoxing yellow wine. Place the crabs belly-up on the ginger and scallions, and put an additional slice of ginger on each crab. Steam 150–200 gram crabs for 15 minutes, and they will be ready to serve.

To enjoy steamed hairy crabs in a delicious and healthy way, you must pair them with the signature dipping sauce. Mix 2 tablespoons of minced ginger, 3 tablespoons of aromatic vinegar, 1 tablespoon of sugar, a dash of light soy sauce, and 1 tablespoon of warm water. Soak the minced ginger in warm water for 1 minute, then add the other ingredients and stir well. Let it sit for 5 minutes to meld the flavors. Dipping the crabs in this sauce not only neutralizes the cold nature and greasiness of the crabs but also amplifies their natural sweetness and freshness.

For beverages, I recommend trying Yunnan’s sparkling rice wine, Shaoxing Nu’erhong wine, or ginger-jujube tea—all are excellent choices to complement a crab feast.