Crab fried in typhoon shelter is one of the top ten classic dishes in Hong Kong. It is a delicious traditional dish and belongs to Cantonese cuisine. It is a common dish in the menu of Cantonese restaurant.

Its essence is the unique flavor of garlic, which is sweet and fragrant, crisp but not astringent. The combination of garlic flavor, spicy flavor and soy sauce flavor achieves a balance of taste. Cooked with crabs, it tastes harmonious and delicious. The scent of ginger, onion and garlic soaked the crab meat, and the crab pieces were spicy and rich. Wet crab paste is more fragrant than dry, which makes people more appetizing.

History of speculation in typhoon shelters;

1883, when the area is large, there are many boats and cruise ships in the bay. Here, you can not only enjoy the taste of the countryside in the bustling city, but also feast on the seafood and "boat porridge" cooked by the boatman in the "sea kitchen" and sing a few tunes as you like.

After several large-scale reclamation, the seaside avenue was built, the typhoon shelter in Causeway Bay became smaller and smaller, and the sea surface pollution became more and more serious. Many boatmen complain bitterly, and even tourists who cruise on the river in summer nights have lost interest and are declining. At present, although the former scenery of Qinhuai in Causeway Bay typhoon shelter is gone and the "sea kitchen" has already landed, the unique fishing village food in typhoon shelter is still circulating in Hong Kong and Kowloon.

At present, crab seedlings in typhoon shelters in Hong Kong are still hot. In the typhoon shelters along Jaffe Road and Lok Road in Wan Chai, there are several restaurants dealing in crab cubs, among which "Xiji" is famous for its spicy crab cubs in Hong Kong. It is not an exaggeration to describe this small shop on Sheffield Road with its simple appearance. A disposable adhesive-backed tablecloth was used, but the walls of the store were covered with photos of stars coming here.