Steamed Lyusi red roe crab. [Photo/WeChat account: ntwgx6]

In the springtime culinary repertoire of Nantong locals, Lyusi red roe crab is a must-have delicacy. This seasonal treat, unique to spring, is celebrated for its exquisite flavors.

Nestled at the confluence of river and sea, Lyusi Fishing Port offers an exceptional environment that yields red roe crabs of unparalleled quality. Freshly caught from the port, these crabs are plump and lively, boasting hard, glossy shells and robust claws that exude vitality.

The secret to cooking red roe crab lies in preserving its natural flavor. The simplest preparation methods best showcase the freshness of this delicacy.

Begin by removing the gills on both sides and trimming the pointed corners of the shell. After thoroughly washing the crab body, cut it into sections along the chest lines and neatly arrange them in a steamer basket. Within minutes of steaming, the aroma of the crab rises with the steam, enveloping the air with a rich, fresh scent.

After removing the fish from the steamer, drizzle a little soy sauce over it to enhance the flavor. Next, pour a spoonful of hot oil on top to release its fragrance, and sprinkle fresh green scallions for garnish. The vibrant red of the roe, the white of the crab meat and the green of the scallions create a harmonious and appealing presentation, combining color, aroma, and taste perfectly.

The steamed red roe crab boasts a rich, fragrant roe and firm, tender meat. Each bite is a gift from the sea, leaving a lasting impression and making it irresistible.

Marinated Lyusi red roe crabs. [Photo/WeChat account: ntwgx6]

In addition to steaming, another cherished traditional method among locals in Nantong is pickling raw roe crab. Fresh red roe crabs are marinated with wine, scallions and a few secret ingredients. When eating, a gentle slurp allows the soft, silky roe to slide down the throat, while the crab meat remains cool, fresh and tender. This combination offers a pure, natural taste of both the river and the sea.