Stepping into autumn, around 9th month of the lunar calendar, it is the season for “hairy crab”, the colloquial name for Chinese mitten crab that grow vastly in the rivers of southern China. During the time, the crabs’ meats turn soft and umami, with the sumptuous and creamy roe that fascinates numerous gourmets.

Traditionally the delicacy is paired with Huadiao, a kind of Chinese yellow wines made with glutinous rice and wheat. On 12 Oct (Thu), our team takes on the challenge to pair hairy crabs with other drinks, namely, Japanese sake, sherry, champange, and even whisky! Join us online and experience how they work on the chemistry with the umaminess of hairy crabs.

This episode will be conducted in Cantonese.