Hangzhounese believe crabs are in season in late October, when the autumn winds begin to blow.

The history of eating crabs in Hangzhou dates back over 5,000 years to the Neolithic Age, with archaeologists uncovering large numbers of crab shells at the Ruins of Liangzhu City. When the Southern Song Dynasty (1127–1279) moved its capital to Hangzhou, food culture from northern China flowed into the southeast, diversifying crab-eating customs.

Crab-stuffed orange is a Hangzhou specialty that has been passed down since the Southern Song Dynasty. When an orange is stuffed with crab meat and steamed, the orange’s fragrance merges with the freshness of the crab for a unique taste experience.

Pickled crab is another seasonal favorite in Hangzhou. Crabs are immersed in Baijiu with various condiments added. After two to three days, the creamy crab roe is ready to enjoy.

Steamed crab is a classic Hangzhou dish, with steaming preserving the original flavor in the simplest way. For those uncertain about de-shelling crabs, rice or noodles served with golden crab roe are ideal alternatives, delivering a rich, satisfying flavor over fluffy rice or steaming noodles.

The pleasure of eating crabs lies not only in the taste but also in its role as a reason for reunions. Invite a few friends over to enjoy crabs. There’s nothing better than a day with good friends, good food, and fine autumn weather. Additionally, in Chinese, the word for “crab” (蟹, xiè) sounds like the word for “gratefulness” (谢, xiè), conveying a cultural link between food, family care, and friendship.

Behind the many ways to enjoy crabs lie rich food traditions and cultural significance. May you enjoy crabs -- nature’s autumn gift -- as well.