A June Yellow crab is cut in half to show its creamy roe. [Photo/WeChat account: ntwgx6]

As the summer heat intensifies, the dining tables of Nantong residents are graced with the seasonal delicacy of June Yellow crabs, or soft-shelled juvenile hairy crabs.

June Yellow crabs are not a distinct species, but rather juvenile crabs in the growth cycle of the Chinese hairy crab. They have undergone their final molt but have not yet fully matured, earning the name "June Yellow" because they are typically harvested in large quantities around the sixth month of the lunar calendar.

At this stage, the crabs are small, each weighing between 50 and 100 grams, with thin, soft shells and delicate meat. Unlike the robust flavor of fully matured autumn crabs, these crabs are cherished for their fresh and mild taste.

Batter-fried June Yellow crabs. [Photo/WeChat account: ntwgx6]

Nantong residents have crafted a variety of home-style preparations, ranging from hearty dishes paired with rice to cold platters that complement drinks, each offering unique flavors.

Batter-fried June Yellow crabs are the most iconic dish in Nantong, and every household knows how to make them. This dish serves as both a delicious main course and a delightful snack to accompany drinks. The batter locks in the crab's natural flavors, and when paired with seasonal green soybeans, it becomes irresistibly flavorful.

Braised June Yellow crabs with razor clams combine two seasonal delicacies. The aroma of the crab blends with the sweet taste of the razor clams, enhanced by the addition of loofah, wood ear mushrooms, and shredded egg crepe for added color and flavor.

The tender meat of the June Yellow crab is perfect for making drunken crab. The infusion of wine enhances the crab's natural freshness, making it an ideal cold platter for summer evenings.