Why we love it: Although those hairy crustaceans from Yangcheng lake aren't available
year-round, xie ke huang, aka the poor shanghainese man's hairy crab, can be found
around the town in any season.
Baked in a clay oven until golden brown, these little oval pies are stuffed with sweet
or savory fillings. The name is inspired by its appearance -- freshly baked xie ke huang
look like crispy golden crab shells.
Where to get it: We've been coming back for Wuyuan Bingjia's savory xie ke huang for
years, despite the grouchy service.
Try the cong you-flavored ones (spring onion and lard, RMB 1) for the most authentic
Shanghainese taste.