Shelling out the goodness
By Xu Junqian in Shanghai | China Daily USA | 2016-10-21 10:45
 |
|
Wang Bao He processes 1,000 kg of hairy crabs everyday from mid-September to Octover. The restaurant first started out as a place where people could savor high quality yellow wine. [Photo by Gao Erqiang/China Daily]
|
This has been Zheng's daily routine during hairy crab season for the past 10 years. The way he binds the crab's claws and feet together is down to muscle memory.
"I think I have dealt with more crabs than one could possibly eat in his life," laughed Zheng before using his teeth to pull on a blade of lemongrass wrapped around a crab.
