Autumn winds, crab feet itch. Entering the tenth month of the lunar calendar, crabs begin to become the protagonists of the table. Eating crabs pays attention to "nine females and ten males", which is the so-called "September female crab yellow fat, October male crab full of cream." Once people taste its strange taste through its ugly and frightening appearance, they reveal this famous saying: "In late autumn, it is especially solemn to eat crabs."
Chinese eat crabs, has a long history, and there are records of Zhou Tianzi eating crabs and sauce crabs in the Zhou Li. In ancient times, crab roasting was an extremely elegant thing, delicious food, accompanied by beautiful scenery, mellow wine, exquisite utensils, soul ingredients... This is the right way to open it for crab eating.
Fun
Cao Xueqin carefully arranged the contents of the entire chapter of the thirty-eighth time in the book "Dream of the Red Chamber" to write about the crab feast. In the lotus champs surrounded by water on all sides and the bamboo bridge, chanting, enjoying the scenery, tasting crabs, this meaning is also desirable...
reward
chrysanthemum
The ancient saying cloud "frost hits the chrysanthemum blossoms", the ancient saying also clouds "frost drop crab paste fat", when the chrysanthemums bloom, it is also the season when the hairy crab paste is full of yellow fat, tender and delicious meat. In the golden autumn season, holding a chelated chrysanthemum, the scenery is elegant and elegant, and because of this, the crab that "runs amokyo" also gets a graceful name of "Kikushita Langjun".
drink
wine
Just as the so-called "good partner of yellow wine crab", crab and yellow wine, one cold, one warm; one fresh, one mellow, is a perfect match. Yellow wine not only has the effect of warming the stomach, but also can remove fishy, freshen, crab three or two, a glass of flower carving wine, delicious can not stop!
fu
poem
Since ancient times, the literati and inkers have mostly sung crab verses and circulated beautiful texts. Shi xian Li Bai, with a river crab under the wine, ate to a delicious place, raised a glass of praise: "Crab claws are gold liquid, bad hills are Penglai." And you must drink fine wine, take the moon to get drunk on the high platform"; Su Dongpo, a famous foodie in history, also sighed: "I don't know Lushan to live up to my eyes, and I don't eat crabs to live up to my belly", and the words of praise are beyond words.
tool
The elegance of crab tasting is not only reflected in poetry and song, but also in crab eating tools. Legend has it that the ancients ate a hairy crab and fought back a hairy crab, relying on the "divine weapon" - eight pieces of crabs. According to the Ming Dynasty food guide "Kao Eat", the original "eight pieces of crab" include eight kinds of waist round hammers, small square tables, tweezers, long-handled axes, spice spoons, long-handled forks, scrapers, and needles. Before accompanying the flowers, drink wine and chant poems, use eight pieces of exquisitely made crabs to beat and beat, cut forks and pick, eat a crab, use it for an hour, it is not elegant.
flavouring
ginger
end
In the thirty-eighth time of "Dream of the Red Chamber", Bao Chao made a crab poem, with two sentences: "The wine is not fishy and still uses chrysanthemums, and the sexual anti-accumulation cold ginger is fixed", a few sentences, the most delicious and healthy way to eat crabs is flowed on the paper. Crab taste salty cold, eat more easy stomach cold vomiting, and ginger taste spicy warm, has the effect of divergent wind chill, detoxification and anti-vomiting, the ancients called it "vomiting family holy medicine". The two match, the five tastes are harmonized, the yin and yang are balanced, and the true "soul mate".
food
vinegar
In the thirty-eighth time of "Dream of the Red Chamber", Bao Yu tibi wrote: "Holding the claw is more like the shade of the gui, and the vinegar is poured and the ginger is crazy." It can be seen that as early as the beginning of the Qing Dynasty, eating crab dipped in vinegar and ginger has been widely popularized in high society. When it comes to why, most people will answer, because crabs are cold.
Indeed, crabs are cold, so they need to be eaten together with ginger and warm rice wine, one is to play a role in warming the stomach, and the other is to eat crab vinegar can also play a role in dehumissing, sterilizing, and destroying the effect of histamine in crabs. Vinegar, as a condiment with a long history, can not only increase the freshness, sweetness and aroma of dishes, but also have many effects such as defishing, digestion, raw and appetizing, bacteriostatic sterilization and so on. Steaming a cage of hairy crabs, paired with a plate of ginger balsamic vinegar, is delicious and stomach-nourishing, often making the gluttonists eat their fingers.
Crab flavor "new" to eat
Plum wine cream crab
Pu Xuan Hotel
The delicacy of crab has been talked about since ancient times, steaming to retain its natural flavor is a classic, and the use of different parts of the concocted dishes is even more mouth-watering. Yang Weijie, Executive Chef of Puxuan Hotel Fuchun Chinese Restaurant, and his team use high-quality crabs to integrate Cantonese innovative ingenuity into the basis of traditional cooking, retaining fresh expectations. Selected Guangzhou Taishan cream crab, crab meat is white and delicate, the taste is fresh and sweet, and the nutrition is rich. Wash the crab and soak it in ice water for 1 hour to make the crab meat tight and solid. Then add green onion, ginger, rice wine to steam together for 20 minutes, then let it cool, simmer together with plum wine, rock sugar, soy sauce, spices, etc. to make a wine sauce, and put the cool crab into the wine sauce and soak it for 48 hours before eating.
The chef secretly prepares spicy crab
Rosewood Beijing
"Crabs must be autumn, and there must be crabs in autumn." Rosewood Beijing's award-winning Chinese restaurant, Rustic Chef, offers seasonal delicacies featuring "crab", adding creativity and autumn charm to the "Northern Flavour". Specially launched small chef secret spicy crab, golden crisp crab shell, one bite down, crab meat is incredibly tender and flavorful, full and juicy meat, fused with the secret spice recipe specially made by the local chef team.
Salt-baked hairy crabs
The Ritz-Carlton, Beijing
The Ritz-Carlton Beijing's consecutive Michelin Plate Award-winning Jade Restaurant has carefully selected high-quality and fat hairy crabs to present a golden autumn crab feast. One of the "salt baked crabs" uses a simple and primitive salt baking method, the hairy crabs filled with yellow fat are salted with coarse sea salt, and the long-term high temperature salt baking makes the meat crabs blend with the sea salt, and the delicate coarse salt and crab aroma when the cover is uncovered are mouth-watering. The salty and sweet juice is covered with a strong taste of seafood, salty and fresh, with a fresh and tender taste, and the lips and teeth are fragrant.
Hairy crab selection menu
The Peninsula Shanghai
When the osmanthus flowers are full, Shencheng ushers in the annual crab tasting season. The Peninsula Shanghai's Yilong Pavilion has carefully prepared hairy crab-themed a la carte menus and set menus, blending seasonal delicacies into Cantonese flavours for an authentic crab feast. The new crab feast à la carte menu includes crab powder grilled flower glue, truffle crab powder large shrimp, crab powder slip yellow fish breast, crab powder pomegranate bun, Italian black vinegar crab powder yellow fish jelly and crab powder chicken head rice and other innovative dishes with oily and fragrant crab powder with a variety of excellent raw materials, the delicious crab yellow lingers between the lips and teeth, the taste is dense, the aftertaste is long.
In addition, there are also hairy crab selection of eight-course set menu for choice, including Yilongge four-flavor platter, XO wine crab powder with soup, truffle crab powder prawns, crab powder pomegranate buns, steamed hairy crab with ginger tea, crab powder with coarse noodles and ginger stewed fresh milk, crab meat fresh, crab paste aroma, crab oil thick are integrated into this dish, the rich crab fresh taste spreads between the tip of the tongue, each bite is enough to let diners indulge in the feeling of fat and fresh.
Ten years of flower carving drunken lake crab with figs
Grand Hyatt Hangzhou
Grand Hyatt Hangzhou Hubin 28 Autumn Chefs use seasonal ingredients to comfort the autumn coolness and warm the stomach. The selected Yangcheng Lake hairy crab is soaked in ten years of Chen Shaoxing flower carving wine, which warmly neutralizes the cold of the lake crab while removing the fishiness, the flesh is full, the cream is full of yellow feet, and the mellow fragrance is overflowing, which is intoxicating.
Aged flower carved ripe drunken crab
Conrad Hangzhou Tonglu Hotel
People who have eaten drunken crabs will be fascinated by this delicacy, and many drunken crabs are better than carved drunken crabs. The sweet and delicate aroma of the wine complements the delicious richness of the crab, and it is very delicious. "Aged flower carvings are drunk and cooked crabs, accompanied by fresh and moist and fragrant, but you have to encounter this taste, and you don't smell the fragrance of chongyang chrysanthemum." It is rumored that once you taste the deliciousness of the flower carved drunken crab, you will no longer expect the cream crab in September, although it is somewhat exaggerated, but it also confirms the charm of the flower carved drunken crab. Hangzhou Tonglu Conrad Hotel Kitchen Chef Hide Zhang Zhang Kitchen chose star anise, cinnamon, fragrant leaves and other ingredients for steaming, adding flower carving wine to brew overnight, so that the warm rice wine and delicious crab fusion, the wine taste is mellow, the crab meat is plump and fat.
Originally only steamed hairy crabs
The St. Regis Qingdao Hotel
Crabs are fresh and fat, sweet and greasy, white like jade, and yellow like gold, which has reached the extreme of color, fragrance and taste. The St. Regis Qingdao's banquet chinese restaurant invites guests to chat about two or three elegant things and enjoy the taste of crab. Selected from the original male and female hairy crabs, the quality is excellent and the cream is rich, and the fresh and tender essence is retained after being steamed by ingenuity, and the lips and teeth are full of fragrance and burst out of the tip of the tongue. There is also the national liquor Moutai drunken hairy crab, with the national liquor Feitian Moutai liquor juice, carefully marinated for up to 8 to 12 hours, the full crab paste crab yellow and wine aroma skillfully blended.
Hairy crab steamed meatloaf
Niccolo Chengdu Hotel
When the autumn breeze does not rise, Chef Li Haijie, the chef of Yuexuan Chinese Restaurant at Niccolo Chengdu, will carefully prepare a crab feast in advance, a feast, inseparable from the careful selection of ingredients and the innovative research and development and design of various dishes.
This hairy crab steamer meat cake is Master Li's use of chaoshan method to make meat cakes, the crisp and tender horseshoe into the meat cake as the bottom, hairy crab smeared with crab yellow steaming, not only retains the delicious taste of hairy crab, but also makes the crab meat more tender and rich.
Eating crabs in winter is also this season
The greatest thing,
Chew slowly and taste carefully,
Don't live up to the good times.
Text / No. 1
Figure / brand, part of the network
Edited by / Ziwei Zhang
New Media Executive / MONICA
Editor-in-Charge / LENNY