Futian Shangri-La presents hairy crab delicacies
Futian Shangri-La, Shenzhen is offering hairy crab delicacies now through Nov. 30. Chef Dong Yuzhen at the hotel’s Shang Garden restaurant has diligently prepared a set menu and an a-la-carte menu.
Futian Shangri-La, Shenzhen is offering hairy crab delicacies now through Nov. 30. Chef Dong Yuzhen at the hotel’s Shang Garden restaurant has diligently prepared a set menu and an a-la-carte menu.
Braised crab roe and sea urchin served with steamed wild rice.
Hairy crabs are an autumn delicacy in eastern China and they are prized in particular for their roe.
The hairy crab menu includes dishes such as classic steamed hairy crab and braised thick bean curd soup with crab meat. The chef has taken an innovative approach by presenting stir-fried spicy hairy crab and shrimp with bean curd and prickly ash. Other dishes include braised crab roe and sea urchin served on top of a combination of black rice, taro, Thai fragrant rice and rock rice from Nepal; braised vegetable with ham and crab; and pan-fried crab meat with mushroom and egg.
Poached baby cabbage with ham and crab in superior broth.
The hairy crab feast consists of three kinds of culinary styles, including Huaiyang, Cantonese and Sichuan. The hotel has selected a variety of seasonal ingredients to guarantee freshness while adhering to the Shangri-La food safety management system to ensure hygiene and safety.
Poached seafood in sour broth.
The hairy crab comes from Changdang Lake in Jiangsu Province, which belongs to the famous “Tai” watershed. The lake has the perfect environment for crabs.
A-la-carte dishes start from 32 yuan and the set menu is priced at 368 yuan per person. All prices are subject to a 10-percent service charge and prevailing government taxes and value-added tax.
Add: 4088 Yitian Road, Futian District
Tel: 8828-4088
(Maggie Tang)
(Edited by Stephanie Yang)
