Here’s all you need to know about how to eat a Hairy Crab, Shanghainese style

“My name is Wang Hao, is an inheritor of intangible cultural heritage of crab-cooking skill. Today, I want to show how to take apart a hairy crab.”

“First, cut off the legs. Then, take off the claws. And finally, take apart the body. Doing it in this order, the crab will remain warm when you eat each part. Open the top shell of the crab body.”

“The intestines are not edible. Neither is the stomach.The lung is also not edible. Neither is the heart.”

“Scrape off the roe in the body.Scrape the meat off the body.”

“Cut the body apart.”

And, ther are different kinds of vinegar to go with the different parts of crab meat, recommended by Chef Wang.

Leg Meat: Rice Vinegar

Claw Meat: Zhen Jiang Vinegar

Roe: Mixed Vinegar

Body Meat: Fruit Vinegar

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