Sunday, November 2, 2008


A curious delicacy that the Shanghainese love is drunk crabs. Live, fresh crabs, dunked in a pot of Shaoxing wine, and eaten, essentially, raw. The trick is to make sure the wine is well-seasoned with salt, and that the crabs are live when you put them in. As they drink in the wine, the delicate, sweet flavour of the meat is enhanced by the complexities of the wine.

To make sure you don't kill yourself, you never eat it until it's marinated for 7 days. As you can see above, the soft, orange matter still has texture, and is given a delicious flavour. The meat squirts right out of the shell. So delicious, in fact, that you quickly get over your initial squeamishness. This stuff is deadly though - don't forget that it's alcoholic. That's why you never eat more than 2 per sitting.


  1. i love this dish

    my family also makes it 潮州 style. ie, steamed and then cooled in the fridge. Then ate with minced garlic and red vinegar

  2. If only we have access to better crabs here. Have to hope and pray everytime that it doesn't give me food poisoning.