In the golden autumn season, eating crab is the top priority of Shanghainese.
Recently, Wang Bao and hairy crab buffet dinner at the Shanghai Hotel have been "on fire" again, and Ms. Zhang and her mother, two "old diners", have come to taste the fresh food for the first time. Hairy crabs from the waters of Yangcheng Lake are eaten in unlimited quantities, and they can eat about a dozen of them per person.
Some people eat one is troublesome, how long does it take to eat 10?
All kinds of "crab eating artifacts" are used, and you can sit leisurely all night, eating from 5:30 p.m. to 9 p.m.
Not only that, Wang Bao and crab dishes of "Shanghai Intangible Cultural Heritage" appeared on the buffet, and also attracted fashionable "new diners" to try it for the first time, rejoicing: "The more you know about the old-fashioned things, the more you like it."
<h2>"When it's most frequent, I have to eat once a week."</h2>
In late September this year, Wang Bao and hairy crab buffet dinner just started, citizen Ms. Zhang and her mother Ms. Qian came to taste for the first time, is a pair of "post-80s" and "post-40s" "old eaters" combination.
They are loyal lovers of Wang Bao and the annual hairy crab buffet, and they can't remember how many years they have eaten. "We've been here since we started with a buffet, about a dozen years!"
The membership price of 288 yuan is very cost-effective in their eyes. In the café on the first floor of the Shanghai Hotel, mother and daughter sit opposite each other, and the large plates in front of each person are piled with crabs. "We can eat about 10 each." Ms. Zhang told Zhou Zhijun.
The buffet is equipped with a full set of crab eating tools for each guest, scissors, small digging spoons, sticks... Friends who are exposed to this set of tools for the first time may not use it, but mother and daughter are familiar with each other. The "crab eating artifact" is used flexibly, the hard crab shell is no longer an obstacle to eating crabs, and the broken meat deep in the crab legs can be easily made, and it is not tired to eat one by one.
"Don't look at us eating too much, but each one is eaten carefully." For eating hairy crabs, they are pragmatic, bury their heads in eating, chatting, and have no habit of taking pictures. "In order to punch the clock, some customers took a bunch of crab shells and piled them up to take pictures, but the crab meat was very sloppy." Ms. Zhang will be very distressed to see this kind of situation.
How much time does it take to eat 10 at a time?
The mother and daughter counted and ate from 5:30 p.m., almost until 9 p.m., three and a half hours. "In fact, I can't eat around 8:30, chat, get up and do activities." Ms. Zhang told Zhou Zhijun that every time she ate it, she felt that she had eaten and did not want to eat it again next time. But after a week, I immediately became hungry again and wanted to come and eat. "In the past, when there was no epidemic, I had to eat it almost once a week, and in the more than three months of hairy crab season, I ate it ten times."
<h2>"I love Shimizu hairy crabs the most, and I can eat them differently from my family</h2>."
Is the clear water hairy crab in the "Crab King" buffet different from the one cooked at home?
Ms. Zhang gave an affirmative answer: "The taste is different, mainly because the soup of boiled crab is different. The family usually uses water, but the hairy crab here can eat a special kind of fresh sweetness, which may be a special secret recipe in the soup of boiled crabs, sweet and jinjin. ”
The clear water hairy crab opens the crab cover and is golden crab powder. Here, male crabs and female crabs can be selected at will. The red crab yellow of the female crab tastes fresh and sweet, and the crab paste of the male crab is even more gelatinous and mellow, and the satisfaction of one bite is bursting. Dipped in a little Wang Bao and special crab vinegar, it is even more fresh.
The mother and daughter also recognized the quality of Wang Bao and hairy crabs. "Our ancestral home is Ningbo, and we especially like aquatic products. I used to buy raw drunk crabs here, the quality of the crabs is very good, the shell is hard, unlike some raw crabs that are drunk and messy, its flesh is very Q bomby. ”
The crabs in the buffet of Wang Bao and hairy crabs are really from the "golden hair white belly" in the waters of Yangcheng Lake, with the characteristics of green shell, white belly, golden claw, yellow hair, paste red, and fresh meat. Wang Bao and Wang Hao, the second generation of the Crab Feast, personally visit the waters of Yangcheng Lake every year before the fishing, to ensure that diners eat authentic, fresh and fat qingshui hairy crabs.
The chef places freshly cooked crabs in a steamer basket, which is served in non-stop, unlimited quantities, and diners are still steaming on the table.
<h2>"Hairy crabs don't eat much, but the variety of crab dishes is very interesting."</h2>
Mickey, Gege and Xiaowen are three "post-95" white-collar workers, who came together to eat Wang Bao and hairy crab buffet, each of which is the second time to eat, while the other two are "first experience". When it comes to the feeling of eating crab here, they say that it is "authentic", "fresh", and "has the feeling of an old Shanghai restaurant".
As the only boy, Mickey ate 6 steamed hairy crabs, in his opinion, the cost performance of the buffet is not bad, better than buying Yangcheng Lake hairy crabs to eat. As of the interview, each of them had eaten two, and Xiaowen had only eaten one. They felt that they had trouble peeling crabs and dismantling crabs, and were more interested in other crab dishes that could be ingested directly.
Each each counted the crab dishes he had eaten: "Cooked drunken crab, crab powder cage, and crab flour noodles." Crab flour noodles are cooked to order, be sure to eat while hot, the fat is very rich. "Crab powder lion head is not bad." Xiaowen added.
Wang Baohe's crab feasting technique, which has been rated as "Shanghai Intangible Cultural Heritage", pays attention to "one dish and one grid", that is, using different parts of crab to cook dishes with different styles and tastes.
In addition to popular dishes such as crab flour noodles and crab oil ravioli, crab powder lion's head, crab powder cage and spicy crab have also been added. Not only that, but there are also a variety of cooked delicacies made by Wang Bao and the signature rice wine: cooked drunk shrimp, cooked drunk small seafood...
Source: Thoughtful