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The hairy crab season has come ! This delicacy is enjoyed every year around Mid-Autumn Festival and is delicious. However, things can get a bit messy when eating it...
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Traditionally, there are eight different tools for eating crabs, but most people do not use such a complete kit.
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In fact, we only need a pair of chopsticks and a pair of scissors !
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Also, as hairy crabs are considered a "cold food", they are usually served with ginger vinegar sauce and minced garlic.
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To eat hairy crabs graciously, we suggest you follow the steps below :
Eat the crab leg
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Cut both ends of the bigger leg, put the leg joints aside, which you can eat later.
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Insert the smaller leg into the bigger one to push the meat out.
Eat the cheliped
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Cut the cheliped into three parts to eat the meat inside each part.
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Break the two pincers and pick out the meat to eat it.
Dig inside the crab carapace
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Tear apart the shell from the crab's abdomen, then open the crab carapace.
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Remove the stomach
You can eat everything inside the carapace except the stomach. Enjoy with some vinegar sauce.
Eat the crab’s body
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Break the crab body in half.
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Remove the crab’s mouth, heart, lungs, and gills.
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Eat the meat and the eggs inside the body.
“Alive again”
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Put all the leftovers in the crab carapace, press them and flip the carapace over. Arrange crab legs and cheliped accordingly one by one.
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Voilà ! You'll give the hairy crab a second life !
Wine pairing
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As for the wine to pair with hairy crab, we recommend a crisp, dry white wine, such as Sancerre or Marlborough sauvignon blanc.
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Hedonia wishes you a great Mid-Autumn Festival and holiday !
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Founded in 2018 by Matthieu Ventelon, Hedonia is the first institution in China combining professional Wine and Etiquette expertise in the same training offer.
Find more information on our website : http://en.hedonia.cn