EAT | 寻蟹作乐 Autumn Indulgence

金秋将至，瑜舍京雅堂奉上全新蟹宴菜单。

绵密细腻的蟹黄、香甜肥美的蟹肉，

这是大自然的传奇，也是时节的馈赠。

10月17日至12月15日，来京雅堂与我们一起寻蟹作乐。

As we step into the Autumn, there is no better way to celebrate with China's seasonal delicacy- Hairy Crab.

Jing Yaa Tang invites you to embrace the golden season with a hairy crab menu created by Chef Li Dong. 

17th October - 15th December

Exploring 寻蟹

苏州

Suzhou

上海

Shanghai

中国多样的地理环境和气候造就了其丰富的物产和多样的饮食习惯，时至今日，随时节采用新鲜食材，运用符合季节、环境特色的调味原料仍然是上乘的烹饪智慧。九月开海之际，京雅堂主厨李冬师傅再一次带领团队踏上全新寻蟹之旅

China's diverse geographical environment and climate contribute to its rich produce and diverse eating habits. Autumn is the harvest season for fishermen, and chef Li Dong leads the team on culinary exploration, bringing back this hairy crab menu that's composed with traditional favorites as well as refreshingly innovative flavours.

山东

Shandong

福建

Fujian

航行之路从阳澄湖至渤海海域，将肥美的蟹中珍品带到京雅堂。遵循广东、上海、福建等地的古法烹饪，亦追寻具有创造力的味觉新突破，为食客奉上一场其妙“蟹逅”。牛油果蟹肉塔塔、千层酥皮焗蟹粉自制粉皮、酒烧盐焗糯米蟹、蟹粉生煎黑松露菌包都是强势推荐，您一定不能错过。

Their voyage leaves from the Bohai sea to the south east coast and brings back the rich crab bounty to Jing Yaa Tang. Follow the ancient cooking methods of Guangdong, Shanghai and Fujian.

INNOVATIVE 作乐

  salt baked crab with sticky rice, lachang sausage and mushroom    

酒烧盐焗糯米蟹

以福建一带的特色传统名点“八宝红鲟饭”为灵感，红鲟即是梭子蟹的一种。将蟹肉与糯米、腊肠、火腿、香菇等食材混合，放于蟹壳之上，以蛋清和盐包裹在外面进行焗烤。搬上餐桌之时，厨师在蟹壳及周围淋上特酿的玫瑰露点燃，待火苗燃尽撬开盐壳，顷刻间饭香扑鼻，余绕丝丝玫瑰香气。

Taking inspiration from Fujian's traditional "sea crab eight treasure rice", mixed crabmeat with sticky rice, lachang, ham and mushroom, layered on the crab shell and baked with egg white and salt. The crab is then flambéed with rose liquor and when the fire subsides, the aromas of cooked crab and lachang sausage make the mouth water.

   pan fried dumpling stuffed with truffle, mixed mushroom and top with crab roe   

蟹粉生煎黑松露菌包

这是一道极鲜的佳肴，甘松茸、黑松露、杂菌是主要馅料，山野的香气成为菜品的灵魂，以蛋白皮包裹，覆盖厚厚一层现拆的蟹粉，放入笼屉蒸熟。入口时，山野与大海产生奇妙的相遇，菌菇的劲道与蟹粉的绵密，一张一弛之间，升华出绝妙的味觉层次，无比美妙。

The dumplings are filled with matsutake, black truffle and mixed mushrooms. After being pan fried, the egg wrapped created a nice crispy at the bottom which gives layers of texture to the mouth and the dash of crab roe creates a nice umami flavour.

 hairy crab roe xiao long bao 

蟹粉小笼包

作为江、浙、沪一带常见的特色小点，鲜美无比的味道让食客们深入人心。此次主厨李冬特别增加了胡萝卜面皮和菠菜面皮，色彩多样，并且在佐料丰富十足。在手工擀制的面皮里包上冷却后的蟹肉高汤冻，一口咬下去蟹汤、蟹油及蟹粉在嘴里满口流香，蟹香鲜味十足。

One of the most popular dishes of all time, these hairy crab dumplings combine succulent crab meat with an umami broth that mixes in your mouth at the very first bite. Chef Li Dong has added a dash of carrot and spinach to the skins, making it that much more unique.

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牛油果蟹肉塔塔 ￥218

crab salad and avocado with tartar sauce

清蒸大闸蟹佐自制姜茶 ￥238

steamed hairy crab served with homemade ginger tea

清炒蟹粉 ￥258

stir fried crab meat with minced ginger

千层酥皮焗蟹粉自制粉皮 ￥98

stir fried crab meat and homemade jelly noodle with puff pastry

酒烧盐焗糯米蟹 ￥238

salt baked crab with sticky rice, lachang sausage and mushroom

蟹粉生煎黑松露菌包 ￥238

pan fried dumpling stuffed with truffle, mixed mushroom and topped with crab roe

蟹粉小笼包 ￥108

hairy crab roe xiao long bao

RMB 350 超值蟹品组合  Premium Crab Selection

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