Eat and drink – the "crab" of October

Whenever October comes, there is always an expectation on the tip of the tongue that cannot be suppressed, and the old saying "autumn wind rises, crab feet itch" is not left alone for the time being, for people who love to eat, everything is a footnote to food. Although it is a time when crabs can be eaten in any season, autumn is still regarded as the "peak season" for crab eating because of the "hairy crab". Pike crab, king crab, bread crab, soft shell crab... Different kinds of crabs are frequently present at the table with hairy crabs, and the only thing we can do is to live up to them. Wen Yuki

Din Tai Fung: Crab powder tofu

As a Hairy Crab Breeding Base in Yangcheng Lake District, Ding Taifeng has already had enough confidence in its own crab powder dumplings on weekdays, and when it comes to the season when hairy crabs are listed, it is very proud, after all, every autumn to early winter, it can use the hairy crabs produced by its own family as raw materials, and launches including crab powder tofu pots, crab powder fried rice cakes, crab powder asparagus, crab powder lion heads... Including a series of seasonal dishes, it is indeed a rare thing.

Although the crab powder tofu dish is simple, the finished product is very able to verify the quality of the raw materials. Whether crab powder (yellow) is authentic, what kind of crab powder is crab powder, and whether crab powder is fresh or not, all directly affect the taste and taste. Din Tai Fung's crab powder is 12 workers working for 8 hours to remove 2.5 kg of crab powder from the 10 kg of Hairy Crab in Yangcheng Lake, and the rich crab yellow juice is wrapped in special egg tofu, and at the same time, the crab yellow fragrance lingers on the tip of the tongue for a long time.

Din Tai Fung (China World Mall Store)

Address: Chaoyang District Jianguomenwai Street No. 1 International Trade Mall North District NL5015

Telephone: [phone]

Kyoyado: Snow vegetable edamame boiled meat crab

Snow vegetable edamame is an authentic Shanghai local dish, for people living in Jiangsu, Zhejiang, Shanghai and Baotou Postal District, this is almost a meal that every family will cook. The marinated sherry is finely diced and simply sautéed with tender edamame, perhaps with a little sugar to one's taste, or a little spicy, quick and delicious. In the home-style version, used to stir-fry with snow vegetables edamame is usually shredded meat or chicken, this new dish of Jingyatang, under the bold creativity of chef Li Dong, the protagonist becomes a fat meat crab, edamame in the process of stewing inhales the soup of meat crab, the taste is more delicious and mellow, and the salty freshness of snow vegetables sets off the overall rich layers of taste. Serving a bowl of rice without wasting every drop of soup is the greatest kindness to this dish.

Kyoyado

Address: Chaoyang District Sanlitun Road No. 11 Sanlitun Taikoo Li North District basement level (Yushe Hotel)

Tel: [phone]

Bai Jingxuan: Cooked drunken crab tofu

Chef Duan Yu's cooked drunken crab is well-known in the shop, and with this skill, Master Duan's posture of walking the rivers and lakes is also particularly dashing. Steamed hairy crabs are soaked in an exclusive drunken crab juice mixed with Guizhou Maotai, Anhui yellow wine and Zhejiang flower carvings with multi-flavored spices, and emit a particularly charming aroma. This season, Master Duan played a new trick with the housekeeper's mature drunken crab. The crab powder is dense and mellow, and it is combined with tofu with the same soft texture to form a gentle echo. Crab is the protagonist of the game, tofu is no less than the foil, the taste between the lips and teeth, should only be carefully touched to know.

Bai Jingxuan

Address: Xicheng District Xitucheng Road No. 1 Courtyard Building 1 Taifu Hotel 2nd Floor (Southwest Corner of Xuezhi Bridge)

Tel: [phone]

Huang Ting: Crystal crab powder dumplings

Chef Li Bingkang of Huangting Chinese Restaurant in this best season of crab eating, the use of high-grade Yangcheng Lake hairy crab to make a variety of delicious dishes including crab powder American ribbon emperor with fragrant fried Daliang tofu, crab powder flower glue braised Yaozhu soup, including crab powder small steamed bun can be said to be the best in the small steamed bun, the skin is uniform, the inner filling is solid, gently chewed and tasted, the soup is overflowing, the delicious taste is fragrant, with ginger shredded dipped in vinegar, lining up the unique taste of crab powder.

Huangting Chinese Restaurant

Address: Dongcheng District Wangfujing Goldfish Hutong No. 8 Wangfu Peninsula Hotel B2 floor

Telephone: [phone]

House box: Sea pie crab baked rice

Crab, in the traditional local cuisine method is naturally a variety of tricks, unique. Chef Zhu has innovated in the traditional bengang cuisine, blending into a new style of Haipai method, cooking delicious river crab into crab baked rice, which is the most irresistible tip temptation for every crab lover.

Yaozhu crab baked rice is a new dish exclusively developed by the house restaurant, and the traditional "bacon green bean glutinous rice noodles" in this dish have the same magic, the selected river crab is broken into crab meat, added lotus seeds, green beans, sweet beans, goji berries, and finally hanged with dried scallops to create the overall umami flavor, and then add glutinous rice to cook. The full-grained rice absorbs the essence of crab meat, and has a different taste in addition to soft stickiness, fresh and salty, so that a combination of seafood and fresh taste was born.

Compared with Yaozhu crab baked rice, ham crab baked rice is more common in Shanghai home-cooked menus, and the taste is more intense and delicious. Using the same cooking method as "Eight Treasure Duck", add shiitake mushrooms, ham, dried bamboo shoots and other ingredients to the pot, cook it in butter, and then put the crab with rice into the steamer basket. The steamed crab meat and glutinous rice release all the sweetness and fatness, and the aroma is mouth-watering.

Inside the house

Address: Chaoyang District Workers Stadium North Road A No. 2 Yingke Center frontage bottom business floor

Telephone: [phone]

Cai Yi Xuan: Crab powder chrysanthemum perch soup

Crab, chrysanthemum, sea bass, these three are beautiful things in the autumn, sea bass has always been in the Jiangnan Celebrity pen and ink has a high rate of appearance, made into a soup although the taste is light, but do not lose the unique taste of the food itself. The perch soup with chrysanthemums and crab powder is more and more autumn charm and style.

Cai Yi Xuan

Address: Chaoyang District Liangmaqiao Road No. 48 Beijing Four Seasons Hotel on the second floor

Telephone: [phone]

Li Gong: Crab lid

Stir-fry eggs with ginger vinegar, because the flavor is very close to crab, so there is a ya called "sai crab". But if you stir-fry crab meat with eggs, what kind of flavor will it take? When the tender taste of crab meat is immersed in the egg, coupled with the fragrance of the cabbage, Ligong's "crab cap" will tell you the answer.

Regal Palace Restaurant

Address: Dongcheng District Dongzhimen South Street No. 14 Poly Building A 2nd floor

Tel: [phone]

Golden Pavilion: Golden Crab Feast

The golden crab feast of Chef Chen Baosheng, the newly appointed Executive Chef of Chinese Cuisine, can be described as very attentive. With the hairy crab of Yangcheng Lake as the protagonist, the interesting combination of crab claw crab powder sea emperor soup, crab claw bamboo sheng grilled fresh asparagus and fresh crab powder small steamed bun takes into account the rich taste of seafood and the refreshing taste of asparagus, and then embellishes the smart and cute small steamed bun, perilla steamed hairy crab and crab powder crab claw braised bird's nest health and eye-catching... The fat and tender hairy crabs from Yangcheng Lake are carefully matched with different kinds of delicious seafood or melon fruits and vegetables, blending the traditional Cantonese cooking techniques of "clear, fresh, light and elegant", interpreting the word "heart".

Golden Pavilion Chinese Restaurant

Location: Level 2, The Ritz-Carlton, Financial Street, Xicheng District

Telephone: [phone]

Beijing Liang: Fresh sweet and juicy king crab

Unlike ordinary crabs, the Russian king crab is huge and attracts people with its proud long legs and fat juice. Beijing Liang Restaurant Executive Chef Ouyang Qinglong, in order to ensure the original taste of the ingredients, uses two methods of steaming and passion fruit rice wine soaking. Freshly salvaged king crab is transported to Beijing Liang Restaurant at great speed, first chilled for ten minutes and then steamed, more elastic, just add a little champagne vinegar without adding excess ingredients, restore the true taste of the ingredients; passion fruit rice wine soaked king crab, fruity, long aftertaste, even if not dipped in any spices, a bite down can also flow through the juice.

Beijing Liang Restaurant

Address: Chaoyang District Jianguomenwai Street No. 2 Park Hyatt Beijing 66th floor

Telephone: [phone]

Manyo: Soft shell crab fancy sushi

Like the June yellow and butter crabs, the soft-shelled crab is not a unique crab species, but a form of crab. Crabs undergo 13 shells in their lifetime, and each metamorphosis grows up like a new life. The reason why it is called a soft shell crab is because the whole body is soft and spongy in just a few hours after the crab shell is changed, and if this process is terminated, the crab shell can no longer harden, and the soft shell crab is formed. Because the soft shell crab can be eaten all over the body, and the crab shell itself is very nutritious, the soft shell crab is also very popular with everyone. The soft shell crab made into sushi is a new experience with the soft stickiness of rice, the deliciousness of crab meat, and the unique taste of crab shell.

Manyo seafood stove end roast

Address: Chaoyang District Jianwai Street No. 16 Oriental Ruijing No. 3 building bottom business W-4 (The east side of the south gate of The Set Hotel)

Tel: [phone]

Leaf Book: Tempura soft-shelled crab

Tempura soft-shell crab is practiced similarly to other tempura dishes. Soft-shelled crabs are washed off the cheeks and set aside with some seasonal vegetables. Blend with salad oil, corn oil and sesame oil to increase the aroma of the dish. Soft shell crabs and vegetables are powdered and dipped in batter, then fried in a frying pan at about 175°C until crispy. Paired with radish puree and ginger puree and served with tempura juice, a plate of delicious and nutritious tempura soft shell crabs is ready to serve.

Leaf book Hagaki

Address: Chaoyang District Jiuxianqiao Road No. 22 EAST Hotel on the first floor (near INDIGO Shopping Center)

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CA: Crab will sit

The 10-course crab table personally managed by Japanese chef Takashi Watanabe, a Japanese chef with more than 50 years of Experience in Japanese cuisine, uses the crab king as the most precious matsuba crab and king crab with fresh and sweet meat, and combines the classic "four tastes of crab": delicate thigh meat, silky and tender calf meat like silver fish, and white and sparkling crab meat like white fish and nutritious crab yellow, which are integrated into the whole set of kaiseki dishes in different Japanese cooking forms. From the crab meat to the appetizer to open the taste buds, accompanied by crab meat steaming, sashimi and grilled crabs that are served, the taste satisfaction is born, and finally the crab pot and crab juice cooker are finished, soaking the deliciousness of the crab in the rice grains, making the taste of the tongue perfect.

Kai japanese cuisine:

Address: Chaoyang District Xiaoyun Road A 26 HNA Building Marriott Hotel 2nd floor

Telephone: [phone]

Rustic chef: Secret spicy hairy crab

Chef Chai Xin, the head chef of the township style, brought the chef's secret spicy hairy crab, and the fat crab was fired together with spicy and fragrant Sichuan dried peppers and other ingredients, and the aroma was overflowing, and the fresh aroma jumped on the tip of the tongue. In addition to hairy crabs, the rustic chef also selects fresh delicacies such as bread crab and pike crab to add to the autumn crab delicacies menu. Accompanied by secret ingredients, a mouth-watering crab-flavored feast is prepared with black pepper bread crab and grilled pike crab.

Country Kitchen

Address: Chaoyang District Hujialou Jingguang Center Beijing Rosewood Beijing 3rd floor

Telephone: [phone]

Yue Ting: Osmanthus fragrant stir-fried hairy crab powder

Yueting recently launched the Golden Autumn Crab Menu, and Chef Kang Jingpeng selected fresh crabs from Taihu Lake to invite you to enjoy this autumn gift from the shores of Jiangnan Lake. A dish of osmanthus fried hairy crab powder, named because the scrambled eggs resemble osmanthus flowers. The chrysanthemums in the dish have the health care effects of removing fire, nourishing the liver and eyes, dispersing the wind and clearing the heat, eliminating cough and pain, and can be said to be very seasonal. This dish is fragrant, nutritious and has a faint floral scent, which is very pleasant.

Yueting Chinese Restaurant

Address: UG Floor, Grand Hyatt Beijing, No. 1 East Chang'an Avenue, Dongcheng District

Telephone: [phone]

Shao Shisan: Mushroom lake crab gnocchi

This dish has some meaning of Chaoshan shrimp and crab porridge, not to put the hairy crab into the paste, but to replace it with a very homely gnocchi in Jiangnan. The hairy crab is really fresh under the delicious background of mushrooms. The fresh gnocchi is chewy and chewy, and the fresh and sweet soup is a warm and heart-warming delicacy in the cooling weather.

ShaoShisan • Jiangsu and Zhejiang Restaurant (World Trade Center Tianjie Store)

Address: Chaoyang District Guanghua Road No. 9 World Trade Center Tianjie North Street 4th floor

Telephone: [phone]

Su Bang Yuan: Su Bang Drunk Crab

Drunken crab originated around the 27th year of Ming Hongwu (1394) and is a traditional famous dish in Xinghua, Jiangsu Province. The Qianlong Emperor of the Qing Dynasty went down to Jiangnan, ate its taste, gave it high praise, and was crowned as the "King of Crabs". Su BangYuan has a unique ingenuity, using high-grade lake crabs to steam, and brewing them with ten years of Chen Shaoxing flower carving old wine. The taste is moderately salty and fresh, the wine is long and the aftertaste is long. Carefully grasp the selection of crabs, bundled crabs, wash crabs, steamed crabs, soaked crabs, sealed crabs, crabs, crabs made of drunken crabs are bright in color, rich in wine, crab juicy and delicious, crab yellow fat and full.

Su Bang Yuan Sue Cuisine (Chaoyang Joy City Store)

Address: Chaoyang District Youth Road Chaoyang Joy City 7th floor shijian theme area

Tel: [phone]