Highlights: Moutai cooked drunken crab, Cantonese crab flavor
Recommended dishes: Crab meat vermicelli stew with XO sauce, crab with truffle glutinous rice stir-fried paste
Where: 1949 Full Duck Season
Located at 98 Kampar Street, the 1949 All Duck Season, with a small courtyard and the warm autumn sun, just right. In addition to the signature roast duck, there are also seasonal dishes. The first moutai cooked drunken crab, the executive chef has made a fine adjustment to the traditional taste - the ten years of flower carving wine specially added to the Moutai wine, supplemented by the drunken brine recipe cooked, making this classic dish more attractive, suitable for the tastes of northern diners.
Recommend XO sauce crab meat vermicelli pot, selected vermicelli with high-heat stir-fry, the chef specially improved the oil-less recipe, so that the vermicelli fully absorb the crab meat aroma, especially under the rice. There is also a truffle sticky rice fried cream crab, the unique aroma of black truffles with the fresh aroma of the cream crab, supplemented by rice cakes, fresh and soft, unforgettable. Black pepper green crab typhoon shelter is quite popular, the pot of hot oil stir-fry ginger slices, add crab, fry until the crab meat turns white, seasoning after turning to low heat and cover and simmer, and then turn to high heat to stir-fry, so that the green crab is more flavorful, and retain its own fresh sweetness.
In addition to the seasonal crab flavor, try authentic Cantonese cuisine again. For example, the Royal Buddha Jumping Wall is the signature dish here, fresh abalone, Yaozhu, skirt, flower gum belly, matsutake mushrooms and other eight kinds of mountain treasures and seafood, gathered together, the soup is fragrant. Wenhuo snowflake beef is also a kung fu dish, with snowflake beef as the main ingredient, simmered for 2 hours, and then added to the secret beef soup, the meat is full of aroma.
Beijing News reporter Qu Xiaoyi
Edited by Li Zheng Proofreader Wei Zhuo
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