Fujian, China
Braised Abalone
焖鲍鱼
Whole abalone braised slowly in rich chicken-and-pork stock until tender — a Fujian banquet classic built on commercially farmed abalone.
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Zhejiang, China
Drunken Prawns
醉虾
Drunken prawns, live prawns doused in Shaoxing wine and eaten as they still, is a named Jiangnan dish and a distinctive table ritual.
Jiangsu, China
Hairy Crab
大闸蟹
Freshwater mitten crabs steamed whole and eaten with ginger vinegar, prized for the roe of the female and the creamy fat of the male.
Zhejiang, China
Longjing Shrimp
龙井虾仁
Longjing xiaren, river shrimp stir-fried with fresh Longjing leaves and drunk-tea liquor, is a named Hangzhou dish tied to a two-week harvest and is not a tea card.
Hunan, China
Spicy Crayfish (Kouwei Xia)
口味虾
Kouwei xia, the tub of chilli-braised crayfish eaten by hand at summer night markets, is a named Chinese seasonal phenomenon with its own street culture.
Guangdong, China
Teochew Cold Crab
潮州冻蟹
Teochew cold crab, steamed then chilled and served with vinegar, is a named Chaoshan restaurant dish.