And there is a terrifically sweet crab and corn chowder more than worth its tariff, especially in this late-summer season of corn.

The slightly sweet crab meat version is best, followed closely by the rich pork dumplings.

To seal their agreement, Li prepared a dinner of rich, sweet Taiping crabs.

The crispy sweet crab fitted onto a bun comes warm with tangy tartar sauce ($7.75).

We had anchovies and peppers with the sweet crab, and a plate of cheeses to finish.

The pasta to make a beeline for is the spaghetti tossed with soft sweet crab, cherry tomatoes, slivers of arugula and crunchy bread crumbs.

The mildly hot sauce was a perfect complement to the soft, sweet crab on a cake of lightly fried cooked rice.

This is a rich combination, to be sure, yet I like the way the sweet crab plays off the salty ham.

There is genuine passion at work in their flavors, which include New England clam, Bahanian fish and sweet crab and corn.

I loved the steamed pork buns, the soup dumplings and the sweet crab with egg sauce and a touch of coriander.