People are enthusiastic about the fresh harvests. [Photo/WeChat account: zjzsqdxq]

Fishing boats are heading out to the East China Sea, meaning the annual swimming crab season has begun. Have you tasted Zhoushan's top delicacy yet?

In early August, male swimming crabs begin to mature, offering a meaty and succulent experience. By mid-autumn, the crabs reach their peak quality. Crabs weighing between 250 to 350 grams are larger than the palm of a person's hand.

Male crabs have pointed abdomens, while females have round ones. Crabs with triangular abdomens are called "triangular crabs" and are a mix between male and female.

Dry roasting brings out the authentic sweetness and tenderness of swimming crab. [Photo/WeChat account: zjzsqdxq]

In Zhoushan, the most popular way to enjoy crabs is dry roasting. Simply place the crabs in a pot without water or seasoning, cover, and cook until they begin to emit their unique aroma. The crab meat is exceptionally sweet and tender.

November is the best time to eat female crabs. Their roe turns bright red, filling the entire shell and offering an almost jelly-like, translucent meat.

A notable dish is red roe marinated crab. Despite being salted, the marinated roe has a delicate flavor. The saltiness is balanced, allowing the sweetness and fresh taste to shine through, creating a complex and rich culinary experience. A key tip for preparing red roe crab is to freeze the live crabs for an hour or two first, ensuring the meat and roe stay intact during preparation.

The roe of female crabs turns bright red in November. [Photo/WeChat account: zjzsqdxq]

Editor: Cheng Dengyu