清蒸大闸蟹 Steamed Hairy Crabs

至简即至味，是“百湖之市”对金秋时节最大的尊重。

Simplicity brings out the best flavor. This dish is a celebration of the golden autumn in Wuhan, the city of a hundred lakes. 

推荐理由 金秋时令至尊，膏黄肥满，肉质鲜甜，清蒸极致简烹，佐以姜醋，方能领略其原汁原味的至鲜之境。 

Highlights At the height of the golden autumn, hairy crabs are prized for the rich golden roe and sweet, tender flesh. Steaming best preserves their flavor, while a simple dip of ginger and vinegar brings out their utmost freshness. 

故事渊源 武汉虽非大闸蟹主产区，但作为九省通衢，梁子湖、洪湖等产区的优质螃蟹汇聚于此。清蒸食蟹之风，随江南文化传入，深受市民喜爱。中秋、国庆前后，品蟹、赏菊、饮酒，成为江城雅士与寻常百姓 共乐的秋日仪式。

About the Dish Although Wuhan is not a major producer of hairy crabs, its position as a transport hub brings premium crabs from nearby lakes such as Liangzi Lake and Honghu Lake to local tables. The tradition of enjoying steamed crabs, introduced from the lower reaches of the Yangtze River, has long been embraced by local residents. Around the Mid-Autumn Festival and National Day, eating crabs, admiring chrysanthemums, and sharing wine has long been an autumn ritual for people from all walks of life. 

制作方法 鲜活大闸蟹刷洗干净，蒸锅水烧开后，将蟹肚朝上放入防止蟹黄流失，每只蟹上放姜片。大火蒸 15-20 分钟，蘸料为姜末、香醋调制。

Preparation Scrub the live hairy crabs thoroughly. Once the steamer water comes to a boil, place the crabs belly-side up to preserve the roe, and top each with a slice of ginger. Steam over high heat for 15 to 20 minutes, and serve with a dipping sauce made from minced ginger and aged vinegar.