The autumn winds blow, the Osmanthus flowers bloom and hairy crabs are back on restaurant tables in Beijing. Famous for their delicate flavor and buttery texture, these crustaceans are a rare treat available only for a couple months of the year. Jing Yaa Tang invites you to try the innovative recipes of Chef Li Dong, like the the crab roe xiaolongbao and the stir-fried crab meat with milk curd and parma ham.