Following the Start of Autumn, the 13th solar term of the year, swimming crabs in Taizhou, Zhejiang province, are now at their peak, offering a delectable treat for crab lovers.

For an authentic taste, dry steaming is the best way to treat swimming crabs. Invert a bowl in a pot with a bit of water and ginger slices, place the crabs belly-up around it, and sprinkle salt on their bellies. After steaming, the crabs exude a tantalizing smell.

Another popular cooking method of swimming crabs is to steam the fresh and clean crabs until cooked, then sprinkle with chopped scallions and drizzle with hot oil. The sizzling sound brings out a fragrance that instantly fills the air.

The swimming crabs can also be cooked with rice cakes to create a fusion of both fresh and glutinous tastes.

Taizhou's mud crabs are usually cooked with yellow rice wine. Steamed with Codonopsis pilosula (dangshen in Chinese), crystal sugar, and brown sugar, they are a flavorful delight.