🍂 Golden Autumn October, crab fat chrysanthemum yellow, is the season of good harvest on earth. This is the time for the hairy crabs in the Yangtze River Delta, the paste crabs in the South China Sea, and the river crabs in the North. 🍴 Taking advantage of the fat crabs on the world, Shangri-La Hotel Group also ushered in the seventh season of the "crab hunting season". The skillful chef team gathered the north and south crabs of the rivers and lakes, injecting ingenuity and creative cooking, and presented a table of "continuous chrysanthemum appreciation" golden autumn feast. 🌾 The taste of this table is particularly ceremonial. They are covered with golden rice ears in front of the banquet hall, and the white smoke rises. The guests seem to have stepped into the dreamy golden autumn, and the taste of harvest is instantly overflowing. 🎨 There are also retro small games before the meal, such as signing in the ancient fan with a brush and hanging the sign to the wall; follow the painter to learn to paint crabs, persimmons or pomegranates, which means the joy of harvest; or expand a small crab painting, installed in the photo frame as a souvenir; The table is also full of golden chrysanthemums, with crabs' various cuisines, Cantonese opera performances, eyes, ears and taste buds have been greatly satisfied. In short, this "crab appreciation" trip is quite ancient and poetic. 🌞 In the crab season, you can taste different flavors of crab banquets at Shangri-La hotels across the country. 🦀️ For example, the best hairy crabs in the world, represented by Yangcheng Lake and Gaoyou Lake hairy crabs, the high-quality waters breed excellent quality of green shell white belly, golden claw yellow hair, and explosive cream. Representatives include Yangzhou Shangri-La Chinese Food Executive Chef Zhu Yifei's Old Flower Carving Drunk Crab, Nanjing Shangri-La Chinese Food Executive Chef Hou Xinqing's Drunk Crab Wine Cake, Suzhou Shangri-La Chinese Food Executive Chef Zhao Bangyin's Golden Jar Crab Powder Shrimp and Bald Butter Bibimbap, Let taste buds experience the ultimate flavor of the ingredients. 🌼 In the north at this moment, there is also a famous crab called "Panjin River Crab", the unique saline and alkaline land in Panjin area, which breeds short, thick and thick, dark back shells, hairy Panjin River Crab, river crab crab yellow full, the entrance has a sandy texture, and the flavor is extremely special. The masterpieces include Shenyang Shangri-La Chinese Food Executive Chef Luo Ming's Panjin Crab Steamed Beibei Meat Mud, Dalian Shangri-La Chinese Food Deputy Executive Chef Li Wentong's Panjin Crab buckle abalone, which will bring you unparalleled taste buds. 🌻 Let's turn our eyes to the south again, that is, the tide paste crab from Guangdong, the long coastline, the natural fishing port and the superior natural conditions nourish a large shell green, the meat is tender and fragrant, and the tide paste crab is full of cream and fat. It has always been the seasonal flavor of customers everywhere. The master chef of Ningbo Shangri-La Shanggong Chinese Restaurant-Zhou Hui's hand-paste steamed Chaoshan paste crab, and of course, Dong Yuzhen's sour radish paste crab crystal powder from Futian Shangri-La Chinese Restaurant in Shenzhen. 📍 Huahua ate this crab banquet is held at the Shangri-La Hotel, Futian, Shenzhen. This night, the crab banquet made by the executive chef Dong Yuzhen-Master Dong was really eye-opening and amazing. 🥃 For example, this plate of old flower carving drunk crab, using the practice of "tidal poison" crab, but he uses cooked crabs, which makes people feel relieved. Golden red crab paste spread on crab meat, a mouthful, mixed with flower carving wine, like eating "seafood ice cream", "tidal poison" really deserves its name. 🫘 Black bean cooked crab meat really surprised me. I didn't expect green crabs to also bring stew soup. Together with the cooked land, the soup is black, but the taste is extremely rich, without a little fishy smell, absolutely. 🦐 Crab powder hand peeled river shrimp with hollow sesame cake, waiting for the dish to be served, I poured crab powder and shrimp into the hollow sesame cake, actually have the meaning of eating Japanese hand rolls, wonderful thinking. 🦀️ Crab meat white jade pomegranate ball, selling well, it is unbearable. 🍜 bald butter mixed with hand-made noodles, full of sincerity, after the fish is well-drained, the noodles are stained with the smell of bald butter, and a mouthful enters the soul. 🍴 Foraging Guidelines 🏨 Futian Shangri-La Hotel, Shenzhen - Xiangyuan Chinese Restaurant · Huaiyang cuisine 📍 Address: 2nd floor, Futian Shangri-La Hotel, Shenzhen Convention and Exhibition Center, No. 4088 Yitian Road, Shenzhen 🚇 Transportation Guidelines: 150 meters walk from Exit 11 of Futian Subway Station #Yangcheng Lake Hairy Crab #Local to eat Going to the food #crab hunt