Autumn is approaching, and the Yushe Jingya Hall offers a new crab feast menu. The dense and delicate crab yellow and sweet and fat crab meat are the legends of nature and the gifts of the seasons. From October 17th to December 15th, come to KyoYa Tang to have a crab hunt with us.
China's diverse geographical environment and climate have created its rich products and diverse eating habits, and to this day, fresh ingredients are used at any time, and the use of seasoning ingredients that meet the characteristics of the season and the environment is still the best culinary wisdom. At the opening of the sea in September, Chef Li Dong of Jingyatang once again led the team on a new crab hunting journey. The voyage runs from Yangcheng Lake to the Bohai Sea, bringing the treasures of the fat crab to Jingyatang. Following the ancient methods of cooking in Guangzhou, Shanghai and other places, it also pursues new breakthroughs in creative taste, providing diners with a wonderful "crab encounter". Avocado crab meat tata, mille-feuille puff pastry baked crab powder homemade powder skin, sake roasted salt baked glutinous rice crab, crab powder raw fried black truffle mushroom bun, crab powder small dumplings are all strong recommendations, you must not miss.
Sake roasted salt baked glutinous rice crab
Inspired by the "Eight Treasures Red Sturgeon Rice", a characteristic traditional spot in the Fujian area, the red sturgeon is a kind of pike crab. The crab meat is mixed with glutinous rice, sausage, ham, shiitake mushrooms and other ingredients, placed on top of the crab shell, wrapped in egg whites and salt and baked outside. When it is brought to the table, the chef pours specially brewed rose dew on the crab shell and its surroundings, and when the flames are burned out, the salt shell is pried open, and the aroma of the meal is fragrant in an instant, and the rose aroma is lingering.
Crab powder raw fried black truffle mushroom packet
This is a very fresh dish, with sweet matsutake mushrooms, black truffles, and miscellaneous mushrooms as the main fillings, and the aroma of the mountain wilderness becomes the soul of the dish, wrapped in protein skin, covered with a thick layer of freshly dismantled crab powder, and steamed in the cage drawer. At the entrance, the mountains and the sea have a wonderful encounter, and the strength of the mushrooms and the denseness of crab powder, one by one, sublimate the wonderful taste level, which is incomparably wonderful.
Crab powder dumplings
As a common specialty in Jiangsu, Zhejiang and Shanghai, the delicious taste makes diners deeply rooted in the hearts of the people. This time, chef Li Dong specially added carrot dough and spinach dough, which are diverse in color and rich in seasoning. The hand-rolled dough is wrapped in a cooled crab broth jelly, and the crab soup, crab oil and crab powder are full of crab flavor in the mouth.
The seasonal menu of "KyoYa tang crab hunting" is available from 17 October to 15 December, 12:00-2:30 noon, 18:00-22:30 pm
For more information or reservations, please contact us at +86 10 6410 5230 or send an email to [email protected]