As a relatively high-end restaurant, Xiang E Qing is meticulously careful when it comes to preparing its hairy crabs. The crustaceans ordered from Yangcheng Lake are cleaned with a brush, bound with thin string, and steamed for 15 minutes. The steamed crabs are then immersed in a clay pot filled with simmering vintage yellow wine that has been seasoned with a secret recipe. This last stage gives the restaurant's crabs a distinctive fragrance.

Ginger with vinegar is the classic dip for the crabs, and Xiang E Qing also makes a hot ginger tea for diners to help dispel the "cold" nature of crab. Fingerbowls scented with lemon, and hot towels complete the experience.

Xiang E Qing Dinghuisi branch, A2 Dinghuisi, Fucheng Lu, Haidian district. 010-8813-5388