The Xiangshan crab, also known as the Yangtze River crab, is a freshwater crab native to the Yangtze River basin in China. It is particularly famous for its sweet and tender meat, making it a popular delicacy during the autumn season. The crabs are typically harvested from late September to early November when they are at their most flavorful. These crabs are characterized by their dark greenish-brown shells and are often served steamed or in various dishes. The Xiangshan crab is also celebrated in Chinese cuisine for its rich roe, which is considered a culinary treasure. Its popularity has led to sustainable farming practices to ensure its availability.