Study Buddy (Challenger): How to enjoy hairy crab, from choosing the best to when to eat it

[2] Eddie Cheung, founder of Gold Garden Shanghai Cuisine restaurant, says hairy crabs’ taste has to do with where the crabs are raised and harvested, and when. “The lakes of mainland China have a unique chemical composition and you can taste it in the texture of the crab fat,” Cheung says.

[3] You can tell whether a hairy crab is male or female by looking at its underside and observing the shape of the flap, or apron. If it’s round, it’s a female, and if it’s triangular it’s a male. As to which one is tastier, chef Simon Ng Wang-chau of Jiangsu Club says it’s all about timing and preference.

[4] Female hairy crabs are more popular during the ninth month of the lunar calendar [September 23 to October 23 in 2023]. Male hairy crabs do not have enough time to grow and absorb enough nutrients, so they will be small and thinner at that time. “By the middle of the tenth month of the lunar calendar [October 23 to November 22 in 2023], the male hairy crab will grow fat and big enough, so the roe tastes sweet,” Ng says.

[5] Picking out the best hairy crab is more of a craft than a science. According to Cheung, the black shell of the crab should have a greenish tinge and a healthy sheen. The belly and claws should feel tight and, most importantly, the back should be semi-spherical and puffed out, indicating the crustacean is full of fat. Ng says buyers should focus on a crab’s quality and weight, and that the hair on the legs should be golden in colour.

[6] The experts have differing opinions when it comes to which size of crab is best. Cheung thinks male crabs weighing between 220 and 260 grams are the best for a reliable balance between fat and meat. “Of course, the bigger the size the better, but once the crab is harvested later and reaches 302 grams or more, growth cycle, weather and environmental conditions could stress it, and it loses its fat content.”

[7] Ng, on the other hand, feels size does not matter and that it’s about terroir and timing. “Do not use the concept that bigger is tastier,” he says. The key is when and where the hairy crabs come from. “All hairy crab lovers know eating crab around halfway through the tenth month of the lunar calendar is the best.”

[8] Cheung and Ng agree the crab should be submerged in ice and water to knock it out, then thoroughly cleaned with a brush and tied back up before it regains consciousness. Another thing they agree on is never to buy packaged hairy crab fat sold in containers. Cheung feels the fat tastes best when it’s fresh, and that pre-packed crab fat will include fat from dead crabs. “Never buy pre-packaged hairy crab fat. Most of it is from dead hairy crab, and it’s sometimes mixed with fat from other types of crab,” Ng says.
Source: South China Morning Post, October 20

1. Where can hairy crabs be found according to paragraph 1?

2. In paragraph 2, Cheung attributes hairy crab’s unique taste to …
A. its diet.
B. its habitat.
C. its species.
D. all of the above

3. Based on your understanding of paragraph 4, why is spring probably not the best time to consume hairy crabs?

4. In paragraph 5, what does “Picking out the best hairy crab is more of a craft than a science” mean?

5. According to paragraph 5, a good hairy crab has …
A. soft, downy hair that covers its legs
B. a bulging belly and black, shiny shell
C. prominent and fleshy claws
D. a black shell with a greenish undertone

6. Why doesn’t Cheung recommend eating a crab that weighs more than 300 grams?

7. Find a word in paragraph 7 which refers to the special character that crabs are thought to get from the particular place where they were grown.

8. Which of the following do both experts agree on according to the text?
A. how to cook a hairy crab
B. what size of hairy crab is the best for consumption
C. what consumers should avoid when purchasing hairy crab products
D. which parts of mainland China have the best hairy crab

9. Match the headings in the column on the right with the respective paragraphs on the left. (5 marks)

1. They can be found in rivers, estuaries and other shores of East Asia from as far north as Korea south to Fujian province in China.
2. B
3. Because the crabs have not yet had enough time to grow and absorb enough nutrients, they will be smaller and thinner than they would be in the autumn, and their roe will not be as sweet.
4. It means that there is no single, definitive way to choose the tastiest hairy crab and that one’s experience, knowledge and skill are needed to identify the best hairy crab. (accept all reasonable answers)
5. D
6. because it could be stressed by the growth cycle, weather and environmental conditions and lose its fat content.
7. terroir
8. C
9. (i) D; (ii) C; (iii) A; (iv) B