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DPAILLUSTRATIONS002305
dpaillustrations002305
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![](https://www.newscom.com/de/editorial-images?p_p_id=listenersearchresults_WAR_searchportlet&p_p_lifecycle=2&p_p_state=normal&p_p_mode=view&p_p_cacheability=cacheLevelPage&p_p_col_id=column-2&p_p_col_count=1&_listenersearchresults_WAR_searchportlet_struts.portlet.action=%2Fview%2Fwmark&_listenersearchresults_WAR_searchportlet_inputPath=/db/DPA/dpaillustrations/docs/002/305.thm&tagId=dpaillustrations002305&size=512" alt="dpaillustrations002305)
Malaysia's Dragon-i chief executive officer Henry Yip flanked by his Cantonese cuisine chef Yim Yu King (left) and Shanghainese cuisine chef Man Fong Lam create the special hairy crab menus. In Shanghainese cuisine, steamed hairy crabs are a seasonal delicacy to be savoured in autumn and winter, starting around late September. The dish is becoming famous in many countries including Malaysia. To go with story 'Savouring hairy crabs' by Johnni Wong.
Post Date:
Dec 6, 2010 8:59 PM
TAG ID:
dpaillustrations002305 (RM)
Credit:
RAYMOND OOI/picture alliance/ANN / The Star/Newscom
Format:
1880 x 2513 Color JPEG
Photographer:
RAYMOND OOI
Special:
To go with story 'Savouring hairy crabs' by Johnni Wong.
Keywords:
Ern�hrung, Versorgung, Verpflegung, Nahrungsmittel, Lebensmittel, Malaysia, Hairy crabs, food, Food
Release Status:
No Model Release, No Property Release
Please submit a licensing request for pricing on this usage.
