Shang Palace’s eight new crab dishes feature hairy crabs that are freshly sourced from Jiangsu. The process of preparing hairy crab roe is complicated, with a one-pound hairy crab yielding only about three to four taels of hairy crab roe. After steaming, the crabs must be disassembled immediately, removing inedible parts and precisely separating the legs, body and roe to avoid shell fragments. The roe is carefully extracted with a small spoon, while the meat from the body and legs is picked out meticulously with a fine skewer. Finally, the freshly hand-picked crab meat and roe are combined to create a sweet and rich hairy crab roe, ensuring that every bite delivers the purest crab flavour.