Braised crab in fishermen's style is a star dish in Cantonese cuisine. It entices numerous foodies by the perfect combination of garlic and chili.
Braised crab in fishermen's style originates from Hong Kong. In order to avoid the damage of Typhoon from June to September every year, Hong Kong government set 11 areas for fishermen to avoid Typhoon in 1962. The biggest one among these 11 areas is Tung Lo Wan, which called as typhoon shelter by the local.
Due to the pollution in 1960s, some fishermen could not catch fishes in the sea around Hong Kong. They drove their fishing-boats to Tung Lo Wan and started to run restaurants. They served dishes which full of fishermen's style, such as seafood, noodle and rice noodle.
Fishermen's style has been becoming popular in Japan, Singapore, US and Mainland China since 1980s. Since then, Fishermen's style not only means a name of a place, but also means a unique style of cuisine.
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