Hairy crab is Shanghai's autumn delicacy, a mitten clawed river crab prized for its roe, traditionally steamed whole and eaten with a splash of black vinegar and warm Shaoxing wine on the side.
The Chinese mitten crab, known locally as dazha xie, ripens through the ninth and tenth lunar months, when female roe and male crab paste are at their richest, and crabs from Yangcheng Lake near Shanghai carry the strongest reputation for sweet meat. Wang Bao He, on Fuzhou Road near the Bund, began as a Shaoxing wine maker in 1744 and started steaming crabs to go with its wine after moving to its current address in 1936; today crab runs through its menu, down to the xiaolongbao and meatballs. Counterfeit Yangcheng Lake crabs are common enough that some sellers now use blockchain tracing and printed tags to prove a crab's origin before it reaches the table.
2 editor picks for Dazha xie (hairy crab) in Shanghai, ranked by editorial score. All Shanghai signature dishes · Dazha xie (hairy crab) across every city.
¥¥¥¥FrenchPeoples Square
Vivant by Johnny Pham near People's Square holds one Michelin star for French cooking with Vietnamese roots inside the historic Far Eastern Hotel.
OrderThe tasting menu runs about ¥1,888 a head and folds in hairy crab, toothfish and Vietnamese chocolate.
TipChef Pham grew up in Lyon and trained at Michelin-starred L'Auberge de Fond Rose from age fourteen before moving to Shanghai.
¥¥¥¥ShanghainesePeoples Square
Wang Bao He on Fuzhou Road in Shanghai began in 1744 as a Shaoxing wine maker and moved here in 1936, when it started steaming crabs to go with its wine.
OrderOrder the wine-soaked crab and the fried bean curd jelly with crab paste, the kitchen's proudest dish.
TipAbout nine in ten dishes on the menu carry crab in some form, down to the xiaolongbao and the Lion's Head meatballs.
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