-looking for the best hairy crabs in the two places to serve delicious food in the main cuisine.

Beijing, Shanghai and Shenzhen September 28, 2021 / PR Newswire /-- Autumn Wind sends cool, cinnamon fragrance, it is time to enjoy the flowers with claw claws.Shangri-LaThe group's food and beverage promotion program for the fifth season of "crab season" has been launched from now until November 30, 2021, inviting food lovers to enjoy the first-class crab products in Yangcheng Lake and Gaoyou Lake together with Shangri-La, gather relatives and friends, and share the seasonal delicacies cooked by Shangri-La chefs.

Shangri-La "crab season" season 5 main vision

The autumn wind rises and the crab's feet itch. At this time, the hairy crab dormant at the bottom of Yangcheng Lake is full of fat and ready to move. Yangcheng Lake District, located in Suzhou, has four distinct seasons, sufficient sunshine and fresh water quality. Abundant aquatic plants and shellfish resources provide nutritious bait for hairy crabs. As a result of long-term foraging and climbing in the hard aquatic plants at the bottom of the lake, the hairy crabs here show a strong figure of "green back, white belly, golden claws and yellow hair". The ninth lunar month eats the female crab, the crab roe is full, the powder ghee is sticky, and the tenth lunar month eats the male crab. The crab paste is plump and plump. This condenses the people's wisdom of eating crabs for thousands of years. "Nine females and Ten Men" are still popular with diners.

The other side of the good water to raise good crabs is located in the Jianghuai to Chong Gaoyou Lake District. Its water area is vast, the ecosystem is well preserved, there is no industrial pollution along the lake, and the shallow lake beach is rich in water resources, in which the hairy crabs are particularly plump, yolk capped and full of meat and fat, which is also a rare delicacy on the table of crab eaters. When the natural free-range hairy crabs are moved to a hundred miles around the water where Wang Xianji is located, systematic management and scientific breeding are carried out in the ponds where they are more suitable for growth. each crab has been carefully cultivated for two to three years from the crab seedling to the pond, and the adult crab needs to undergo many rounds of careful selection and strict testing to ensure high quality before it can be listed on the market.

Chefs are often inspired by the gifts of nature, and the tradition of eating crabs for thousands of years has inspired them to explore how to maximize the delicious taste of crabs. Whether it is classic steaming, stewing, or simplifying the meat to make crab paste, picking yellow to make crab butter, or recombining with other ingredients, stir-frying, stewing, frying, frying, can give full play to the delicious potential of crabs. The fifth season of "Crab season" will focus on four special autumn crab dishes developed by Shangri-La chefs and extended to many hotels across the country, so that guests who have a passion for hairy crabs can enjoy the fragrance of crabs without having to go to Yangcheng Lake or Gaoyou Lake in person. taste the delicacies of autumn.

Every crab eating season, the Shiliba Township on the banks of Yangcheng Lake in Suzhou seems to be filled with crab fragrance in the air, causing surrounding diners to come one after another, just for the fresh taste of the best hairy crabs and experience the elegant love affair of the golden autumn season. Zhao Bangyin, the executive chef of Chinese food in Shangri-La, Suzhou, who has 30 years of cooking experience, pays attention to conforming to the four seasons in the selection of materials, giving full play to the original taste of the ingredients with the concept of "not eating from time to time". The crab dishes he cooks are quite suitable for Jiangnan cuisine and elegant in literature and art. His representative workFishing for rice with bald butterSteam the fresh Yangcheng Lake hairy crabs, put the hand-picked crab roe and crab meat into the hot crab oil and stir-fragrant ginger and spring onions, then add the chef's secret seasoning and stir-fry until sticky. The golden juice coming out of the pot is fragrant and attractive. Sprinkle it on the spiced rice that has just come out of the pot, and then sprinkle it with a little black vinegar to make it fresh, making people stop and salivate. Put a spoon into the mouth, the crab fragrance melts and kneads with the sweet and waxy rice to let the tip of the tongue enjoy the original pleasure of the food. The other wayCrab fight with sweet-scented osmanthus and hibiscusThe test is Master Zhao's mastery of fire and the strength of egg whites. Put fresh hairy crab roe, crab meat with spring onions and ginger in lard, add horseshoes and selected seasonings to continue stir-frying, stir-dry to make crab powder, then put crab powder into crab shell, top with beaten egg white, sprinkle with sweet-scented osmanthus and bake in the oven. Full-bodied crab fragrance mixed with a touch of sweet-scented osmanthus in the moment of opening the oven, the entrance is slippery and fragrant, not only delicious and warm, but also exquisite and pleasing in appearance.

Huai crab cuisine is a seasonal delicacy in Huaiyang cuisine. only in the season when hairy crabs are abundant, can we cook dishes with a good sense of export and good appearance. Nanjing Shangri-LaMeituan's commentsThe second Diamond Restaurant of the Black Pearl Restaurant Guide-Jiangnan Kitchen is headed by Hou Xinqing, a master of Huaiyang cuisine and executive chef of Chinese food in Shangri-La area. He is loyal to the original taste of traditional Huaiyang cuisine and pays special attention to preserving its authentic flavor when making Huaiyang crab cuisine, so he has been widely praised by diners.Caviar Liquor-Soaked Crabs pomegranate bagLight and pleasant, delicate taste, is a good dish of Hou Shifu. The pomegranate bag is covered with Liquor-Soaked Crabs meat from Gaoyou Lake online celebrity brand Wang Xianji, with a rich aroma of wine, eliminating the trouble of first-time tasters removing crabs, leaving only crab meat in the mouth to enjoy chewing. Caviar inspires the delicacy of Liquor-Soaked Crabs. It blends with the smooth skin of pomegranate bags and the mellow taste of drunken crab meat. The mouth is a beautiful taste of golden autumn. Huaiyang cuisine also pays attention to exquisite knife craftsmanship. Master Hou, who has the reputation of "Huaiyang Daoke" in the industry, combines with snow crab on the basis of Huaiyang famous dish Vince tofu.Hibiscus Vince tofu with snow crabThis bowl of soup glows with a different flavor. In the container with steamed protein as the bottom, put the soft Vince tofu into the chicken soup cooked for four hours, cut it as thin as hair, evenly thick, with hair vegetables, scattered in the chicken soup, just like an ink painting in the south of the Yangtze River. A spoonful of fresh sweet snow crab meat with shredded tofu melts in the mouth, the egg whites at the bottom are tender and smooth, leaving fragrance on the lips and teeth.

During the promotion, Shangri-La joined hands with Mingcheng and Wang Xianji to launch "Yangcheng Lake" and "Gaoyou Lake" hairy crab gift cards respectively. Customers can scan the QR code on the gift card or call the supplier to deliver the goods. At the same time, hairy crab gift cards will also be sold online in Shangri-La Group Mini Program flagship stores and hotel WeChat malls at the same time, making it convenient for guests to bring home Shangri-La's selected delicacies at any time.