Now there is only June yellow on the market, which is the treasure of hairy crabs. Hairy crabs molt 10 times or more in their lifetime. Every molting represents every growth. "June Yellow" is the last molting of hairy crabs before they enter maturity, and it is also the intermediate stage for hairy crabs to enter "youth". It is said that when molting and growing up in July and August, it will mature into a robust hairy crab. Therefore, "June Yellow", also known as "Boy Crab", generally weighs about 2 Liang, and has the characteristics of crisp outer shell, soft inner shell and plump meat.

Crab champion introduces a simple and delicious way to eat June yellow, which is very suitable for home cooking and can retain the original flavor of crabs. Besides steaming, June yellow can also be made into noodles and crabs, fried rice cakes, porridge or boiled soup. In the eyes of adults, the yellow shell in June is soft and fluffy, and the greasy crab paste is easy to lose, which is not suitable for steaming. The best way to drag crabs with noodles is to wrap crab roe in egg batter, fry it in a pot, and then stir-fry it in a pot to thicken it. The batter wrapped on the crab shell can retain the essence of crab paste, and it tastes different after eating!