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Hairy Crab season is coming.

During the 9th and 10th months of the lunar calendar, autumn to you and I, Shanghai's culinary scene is all about hairy crab.

Westerners might choose to pair their hairy crab with Champagne or white wine, but if you are going to try the local food you should make sure you do it right. The Chinese pair hairy crab, no matter the dish, with Shaoxing style Huangjiu. The 'yellow wine' has been the traditional accompaniment to hairy crabs for centuries, not just for its ability to coax out the delicate flavors of the dish, but also for its traditional Chinese medicinal properties.

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