Taste the beauty of Chongming Island
11/8/2004 15:53
Well-known for vast green woods, fertile soil, whirling reeds and crossing
rivers, Chongming Island is also a paradise for "belly-gods."
Hairy crabs are
among the island's numerous food products, yet the fresh water crustaceans have,
by far, the best reputation.
At the mouth of the Yangtze River, Chongming or
the "Shangri-la of Shanghai" as it claims to be, has a pleasant climate, loamy
land and sufficient water.
It's an ideal environment for hairy crabs.
Food
is abundant for the little crustacean. Seaweed, rotted plants, as well as
plankton, clams and mussels are found in large supplies.
The area is also one
of the biggest breeding grounds for baby crabs in the country.
Every year
from May to June during the crabs' reproduction period, the estuary of the
Yangtze River is clogged with boats from neighboring provinces. Of course, they
are fishing for baby crabs.
Compared with Yangchenghu Lake crabs in Jiangsu
Province and Honghu Lake crabs in Hubei Province - the country's other two
famous crab producing areas - Chongming crustaceans are smaller. Each weighs no
more than 150 to 200 grams, yet Chongming crabs are plump and tasty.
Female
crabs have a round belly while male ones are recognized by its pointed
belly.
It is commonly said that the ninth month of the Chinese lunar calendar
is the best time to eat female crabs as they are full of protein and roe. The
tenth month is better for male crabs.
When cooked, the crab gradually changes
color from dark green to gold, a sure sign for the best test.
The creamy roe
and the white meat under the hard shell are highly nutritious.
Each 100 grams
of Chongming crab contains 14 grams of protein, 5.9 grams of fat, 129 milligrams
of calcium, 145 milligrams of phosphorus, 13 milligrams of iron and plenty of
vitamins.
Crabs are best consumed soon after purchase. If cooking a hairy
crab at home, wrap it properly with straw before steaming to ensure the
freshness and tightness of the meat.
However, since crabs are considered a
"cold" food according to Chinese medicine, one should not eat too many at one
time.
Usually they are served with ginger and vinegar, eaten along with
yellow rice wine, which are "warm" foods.
Because of its small size, it is
also good to cook Chongming crabs in a flour coating or steam them in oil and
brown sauce.
Famous hairy crab delicacies include wine preserved crab, meat
balls with crab and stewed bean curd with crab ovary.
Apart from crabs,
Chongming Island is famous for Jin Gua, a yellow melon also called "vegetable
jelly." It's in season now and known for its refreshing taste. Locals use it to
make cold dishes.
The island's other food products include eel, goat,
cabbage, fragrant taro and sweet chestnuts.
A weak, clear alcohol is also
produced on Chongming. The sweet, yet sour beverage is growing in popularity.
Michelle Zhang
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