Shanghai hairy crab 大闸蟹
For Shanghainese, autumn isn't complete without a steamed, roe-laden hairy crab. Every year the city hosts an influx of serious epicures from around the Sinoshpere who come to taste its legendary food signature.
对于上海人来说，如果没有黄多膏满的清蒸大闸蟹作伴，那么这个秋天是不完整的。每一年都有来自世界各地的华人圈美食家到上海来品尝这道美味佳肴。
Raised on crab farms in the Yangtze River estuary, the gray-shelled freshwater crab waves its big hairy claws in family kitchens, respectable restaurants and luxury hotels in September and October.
大闸蟹一般在长江口的河蟹养殖场养殖，每年的九月和十月是大闸蟹被端上家庭餐桌、高级餐厅和豪华酒店的时节。
Local mothers buy them from wet markets, steam them and eat them with gingery vinegar.
上海本地的妈妈们从生鲜市场购买大闸蟹，清蒸后拌上姜味醋吃，这样的美味是无法形容的。
Specialty restaurants like Wang Bao He create expansive crab banquets out of the seasonal delicacy -- fried crab roe, crab roe tofu, steamed crab meatballs, crab meat dumplings and other inventive dishes might all be featured.
在一些上海特色餐厅，如王宝和大酒店，会推出许多时令螃蟹宴——炒蟹黄，蟹黄豆腐，清蒸蟹肉丸子，蟹粉小笼包和其他各种创新菜肴。
The traditional beverage to drink with a steamed hairy crab is warm yellow rice wine.
吃清蒸大闸蟹的传统绝配是温热的黄酒。
