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Crab jujube (Hoi Cho)

Crab Jujube, locally known as Hoi Jo (Chinese: 蟹枣, Thai: ฮ่อยจ๊อ), is a traditional dish from Chaozhou cuisine, in southern China. It is made into small crab-shaped cakes, resembling the shape of jujube fruits. The dish consists of a mixture of crab meat, pork fat or ground pork belly, water chestnuts, eggs, vegetables, and herbs, respectively. These ingredients are then wrapped in fresh tofu skin, rolled into long shapes, cut into small pieces, and ultimately deep-fried until golden-brown and crispy.

According to the traditional recipe, Crab Jujube is typically made from crab meat. However, due to cuisine adaptations, particularly in Thailand, the dish has been recreated using various types of meat. For instance, "ไก่จ๊อ" (Kai Jo) is an adaptation using chicken meat, while "หมูจ๊อ" (Mu Jo) is made with pork meat.

The renown of Crab Jujube extends beyond its culinary recognition. The dish also serves as a cultural representation, reflecting the fusion of Thai and Chinese culinary influences that have greatly shaped the country's diverse culinary landscape, introducing both locals and visitors alike to the rich tapestry of flavors and culinary traditions that define Thailand's vibrant food culture. Comprising predominantly crab and pork meat, imbued with a subtle sweetness and delicate spice profile, this dish has garnered widespread popularity across generations and ages.