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DPAILLUSTRATIONS002307
dpaillustrations002307
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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/002/307.thm&tagId=dpaillustrations002307&size=512" alt="dpaillustrations002307)
The orange-coloured roe is what seasoned hairy crabs eaters savour the most. 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.
Location:
Suzhou, , China
Post Date:
Dec 6, 2010 8:59 PM
TAG ID:
dpaillustrations002307 (RM)
Credit:
JOHNNI WONG/picture alliance/ANN / The Star/Newscom
Format:
2400 x 1800 Color JPEG
Photographer:
JOHNNI WONG
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.
