Shenzhen, China, 24 September 2013 – Shang Garden of Futian Shangri-La, Shenzhen celebrates hairy crab season with an à la carte chef’s recommendation menu and a six-course set menu highlighting freshly made hairy crabs in different cooking styles. This autumnal delicacy is available during the peak of its season, from 23 September to 15 November 2013.
To present the top-notch dishes, Yangzhou native and Chef de Cuisine Anthony Dong specially chooses premium hairy crabs from Xinghua City, Jiangsu Province, which is covered by large area of natural lakes with clear water suitable for crabs to grow. The region is famous for providing the best hairy crabs to the king in ancient China.
The chef’s recommendation menu introduces 11 dishes, ranging from authentic Huaiyang recipes that present hairy crab in its most traditional flavour to modern Chinese dishes infusing Western culinary techniques. One of the specialties is Drunken Crab and Shelled Fish with Vegetables, which presents eight kinds of ingredients, including hairy crab, river shrimp, snail and water chestnut. The crab is preserved in traditional Chinese rice wine for four days before bringing to the table. The thick roe and flesh of the crab are rich in wine flavour. The combination is presented on a piece of fresh lotus leaf with rose wine spray from the bottom, which will provide guests an unforgettable dining experience.
The must-try of the menu is the hairy crab prepared in the classic manner – steamed and served with a side dish of ginger, vinegar and soy sauce, along with a cup of ginger tea. Another traditional speciality, Braised Bean Curd Soup with Crab Meat, fresh crab roe and meat in double-boiled chicken soup with paper-thin bean curd and minced mushroom and bamboo shoots is also worth savouring.
Delicacies from the chef’s recommendation menu also include Steamed Roe Crab with Egg White, Spiced Harry Crab with Bean Curd, Stir-Fried Soft-Shelled Crab with Spiced Salt and so on.
Seasonal Set Menu
A six-course seasonal set menu features hairy crab prepared in various cooking styles. The menu starts with Drunken Crab and Shelled Fish with Vegetables, followed by the exclusive soup course Braised Bean Curd Soup with Crab Meat. The Trio of Shrimp and Crab presents steamed egg white with crab roe in a whole egg shell and shrimp cooked in both innovative and traditional way. Subsequent dishes include Steamed Hairy Crab, Sautéed Broccoli with Crab Meat served with “E-Fu” Noodles. A serving of Steamed Minced Pork Bun and freshly cut seasonal fruit completes the set menu.
The set menu is available at Rmb368 per person. All dining guests will enjoy a bottle of Hua Diao rice wine at the special price of Rmb100 per bottle (regular price: Rmb188).
Prices are subject to 15 per cent service charge. For reservations or enquiries, please telephone (86 755) 2151 3838 or e mail firstname.lastname@example.org.
Shang Garden, a bistro-style Chinese restaurant, brings together the fresh flavours of Cantonese cuisine and the delicate tastes of Huaiyang cuisine, including a wide selection of Huaiyang appetisers, Cantonese roast meat, nourishing double-boiled soups and live seafood prepared in various styles. In addition, diners can also savour innovative desserts and freshly made dim sum served piping hot off the steamer as an accompaniment to daily lunch. Shang Garden is open from 11:30 a.m. to 2:30 p.m. for lunch and from 5:30 to 10:30 p.m. for dinner.
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