Taizhou’s Crab Soup Dumplings enjoyed a high reputation in China as early as the Ming and Qing Dynasties. The process of making crab soup dumplings is cumbersome, and the fillings alone have to go through 30 processes to be completed. The crab spawn and crab meat in the soup dumplings are taken from crabs weighted more than four liang (200 grams) in Qin Lake, Taizhou, and they are full of golden crab oil and mellow crab cream.
