Hairy Crab | 美食家精选 Gourmet Food Lovers Favourites

与美食对话，解世间百味，

他们是人间烟火的解读者，也是行走在舌尖的探险家.

京雅堂金秋诚意奉上寻蟹作乐限季菜单，

来看看美食家如何评价这场秋日邂逅。

Jing Yaa Tang is thrilled to have these food lovers to join us on this hairy crab season. Here are their favourites from our winter menu. 

据说以前情书这么写：如果你还不来，就要等到下一年蟹季了。

If you don't take your chance to enjoy now, you'll have to wait until the next crab season.

雪风 Xuefeng

美食撰稿人 & 餐饮品牌顾问 & 曾任美食杂志主编

Food Writer & Food Brand Consultant & Chief Editor of a Food Magazine.

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据说以前情书这么写：如果你还不来，就要等到下一年蟹季了。

食蟹一个字，鲜。鲜度要怎么尽数展现？京雅堂本季蟹宴菜单，冬哥极为强调温度的表达。每一道上桌后都能长久地保持住滚烫温度，香气得以磅礴而出。

先以清爽的牛油果蟹肉塔塔唤醒味蕾，紧接着就是华丽的开篇——以小蒸笼单只上桌的清蒸大闸蟹，即使放置一会儿仍然烫手，在降温的天气里，慢慢拆完整只蟹也不会变凉。选自王鲜记的蟹饱满扎实，香气也是结结实实地撞上来。滚烫的温度令蟹膏的醇香和蟹肉的鲜甜充分展现。啃蟹。沉默。

蟹粉粉皮是经典的蟹粉菜，端上来怎么看却都是一盏法式酥皮浓汤，杯状汤盅上覆盖一块厚厚的酥皮，像一枚蘑菇。“咔嚓”一声用勺子戳破酥皮，热气裹挟着蟹粉的鲜香冲到鼻尖。盅内是一人份的蟹粉粉皮，更令人咂舌的是，绿豆粉皮并非直接采买，而是遵循古法，完全自制。

What makes a good hairy crab menu? It's all about the freshness. 

Chef Li Dong emphasizes the expression of temperature extremely well in this year's crab menu. Each dish is being served at boiling temperature to bring out the aroma of the crab. 

First, we wake up the taste buds with crab salad and avocado with tartar sauce, followed by a grand opening of steamed hairy crab served with homemade ginger tea, Chef uses the crab from Wang Xian Ji from Gao You Lake that produces one of the finest hairy crab and it's paired with warm ginger tea that gives you the ultimate enjoyment of the season. 

Crab roe noodle is a all-time classic dish on the menu. Chef made a twist on this using homemade jelly noodles and adding puff pastry on top. When mixing them together, the aroma from puff pastry and the silky taste of crab roe balance perfectly together.

credit:雪风

这是胃口销魂的波浪线～

This is the wavy line of appetite ecstasy ~

绿克 LVKE Ge

《北京及上海尚流餐厅》

特约编辑。

《TATLER》Contributing Editor

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这个蟹季，冬哥选了高邮湖王鲜记大闸蟹，膏丰黄腴，腿肉瓷实。清蒸拆蟹吃的满手留香，蟹粉生煎黑松露菌包缀了丰厚的蟹粉，酒烧盐焗糯米蟹重口好味道，蟹粉小汤包极其润口，但全局最爱是千层酥皮焗蟹粉自制粉皮，绿豆粉来自餐厅手作，吃着爽口，又吸足了蟹黄，最后用酥皮拌拌，哎，这是胃口销魂的波浪线〰️

This crab season, Chef Li Dong uses the hairy crab from Wang Xian Ji, Gaoyou lake, the crab is filled with crab roe & crab cream. Pan fried dumpling stuffed with truffle, mixed mushroom and topped with crab roe took inspiration from traditional Shanghai pan fried dumplings. Filled with mixed mushroom, the palate is delicious and delicate with the uncanny scent of crab. Salt baked carb with sticky rice, lachang sausage and mushroom, the aromas of cooked crab and lachang sausage make the mouth water. But my favorite is stir fried crab meat and homemade jelly noodle with puff pastry, the homemade jelly gives a refreshing taste and the crab roe is so smooth that when everything mixes in your mouth the flavour lingers on your palate. 

credit: 绿克

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