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]

"Before, people wanted a dish that featured the crab meat because most individuals could not afford having an entire crab to themselves. Today, diners want the same, but only because they don't have the time and patience to extract the meat themselves."

The most expensive dish in Wang's menu is a simple plate of stir-fried flesh extracted from three crabs that is packed into the shell of the crustacean. This dish costs 480 yuan per serving.