Yangcheng Lake hairy crabs, also known as golden claw crabs, are produced in Yangcheng Lake, Suzhou. Crab body is not stained with mud, commonly known as clear water hairy crab, with big fat body, green shell and white belly, golden claws and yellow hair. The meat is greasy, ten limbs are vigorous, and it can crawl quickly on the glass plate. Every time the golden wind sends a cool breeze and chrysanthemums are in full bloom, it is the peak season for golden claw crabs to go on the market. The female crab and the male crab 10 in September of the lunar calendar have the best gonad development. Cooked and condensed, the female is golden yellow, the male is like white jade, and it tastes delicious. It is a famous brand product in China. 20 14 Fishing Yangcheng Lake hairy crabs in bacheng town, Kunshan City, Jiangsu Province.

Yangcheng Lake Sambo Yangcheng Lake hairy crabs include hairy crabs, river shrimps and mandarin fish. Yangcheng Lake is an ideal place for hairy crabs to grow, which makes Yangcheng Lake hairy crabs have four distinct characteristics: first, the crab shells of Yangcheng Lake are blue-gray, smooth and shiny; The second is a white belly with a muddy belly and crystal white; The third kind is yellow hair, and the foot hair is long and yellow. The fourth is the golden claw. Yangcheng Lake crab claws are golden and strong. It can stand upright on the glass and its claws can fly. On the beautiful bank of Yangcheng Lake, the terrain is divided into two peninsulas: the main island and the Lotus Island. Insert Yangcheng Lake, which is divided into three finger lakes: east, middle and west.

The hairy crabs in Yangcheng Lake have green back, white belly, golden claws and yellow hair. They are thick, bright orange when cooked, and taste fresh and sweet. Female crabs with an individual size of more than 2.5 and male crabs with an individual size of more than 3.5 are generally boiled and steamed, while smaller crabs are better served with noodles and wine. Because crabs are cold, add more ginger when cooking and wipe your hands with chrysanthemum to relieve the smell. As the saying goes, "chrysanthemum is also used for wine, and ginger is needed for cold storage." Exquisite diners also have special tools for eating crabs: scissors, clips, thorns, hammers, etc. , commonly known as crab eight pieces. Tap and peel it carefully, and its taste is endless. It is said that there is a master crab eater who can eat crabs into whole crabs and restore their shells! His skill in eating crabs is high.