October 5, 2024, China Times / Chen Yun-ping, Hung Hsiu-ying
The "Snow Crab Steamed Pork Patty" is an ultra-luxurious version of the Cantonese dish "Steamed Pork Patty with Crab Roe," featuring a whole snow crab weighing about 1 kilogram placed atop a pork patty made from Kurobuta pork. (Photo by Shih Chi-chung)
"Do Re Mi" allows you to enjoy rich crab roe and delicate crab meat, along with crisp shrimp, offering an elegant, hands-free crab dining experience. (Photo by Shih Chi-chung)
Dian Shui Lou's exclusive "Drunken Cream Crab" uses three types of Jiangnan yellow wine to give the hairy crab layered aromas and flavors, with a rich wine fragrance and Q-smooth crab jelly. (Photo by Shih Chih-chung)
"Mud crab vermicelli pot" The vermicelli soaks in all the rich soup essence, and you can also taste the savory and delicious mud crab, truly a classic delicacy. (Provided by Dian Shui Lou)
"Wok-fried Crab with Chili and Garlic" features a delicious synergy of aromatic spices and the natural sweetness of seafood. (Photo courtesy of W Taipei) (Excessive alcohol consumption is harmful to health)
"Hua Diao drunken crab steamed with egg yolk sauce" the delicate aroma of wine and the sea flavor of crab meat intertwine, leaving a lingering fragrance. (Provided by W Taipei) (Excessive drinking is harmful to health)
The East-meets-West "Sweet Liqueur Cheese King Crab" features a chef who blends European cuisine elements to create a sweet liqueur cheese sauce, adding creativity to autumn crab. (Provided by Jiuyin)
The dim sum chef's handmade "Red Crab Roe Tart," adorned with cute little golden crabs, is very eye-catching. (Provided by Jiuyin)
Autumn is the best "eating" season to savor plump crabs, and food service providers also launch a rich variety of autumn crab delicacies to feast on at this time. From rich roe-filled red crabs to full-bodied sand crabs, and even Japanese snow crabs, well-known restaurants combine the characteristics of crabs with the chef's creativity and culinary skills to present seasonal delicacies in diverse styles and flavors, allowing gourmets to fully enjoy the fresh taste of autumn.
Among the autumn crab themed dishes launched by Dian Shui Lou this fall, the most eye-catching is the "Snow Crab Steamed Meat Patty". The restaurant generously uses a whole snow crab weighing about 1 kilogram, which is very impressive. The snow crab, directly imported from Japan, allows diners to enjoy both the sweet and fresh crab meat and the rich roe. Combined with the black pork meat patty at the bottom, the "Snow Crab Steamed Meat Patty" integrates premium seafood and land ingredients. With its generous portion size, it is very suitable for banquets or gatherings.
To allow gourmets to savor the ultimate deliciousness of the "Snow Crab Steamed Meat Patty," the culinary team first extracts the crab roe. Then, they carefully pick out the meat from the front section of the crab legs and stir-fry it with eggs to create a crab roe scrambled egg. Finally, they place the rich crab roe scrambled egg back into the crab shell. Before serving, the chefs have already pre-cut the snow crab legs and claws for diners' convenience. This intricately prepared dish is recommended to be booked 3 days in advance.
If you want to enjoy crabs elegantly and effortlessly, "Do Re Mi" is the best choice. This dish originates from the classic Shanghai delicacy "Stir-fried Shrimp and Crab from Jiangnan." The rich crab aroma is incredibly appetizing, and guests don't need to use their hands; they can elegantly enjoy the crab with just a spoon and chopsticks. To allow guests to indulge in the delicious autumn crab without getting their hands dirty, the culinary team first steams fresh live crabs. The crab meat and roe are then extracted in a cold room at low temperatures to ensure freshness. They are quickly stir-fried to release their aroma, and then topped with springy shrimp. The combination of flavors is a delight, with the shrimp enhancing the crab's already exquisite taste, making it an unforgettable dish. Because the ratio of shrimp, crab roe, and crab meat is 1:2:3, resembling the musical notes Do, Re, Mi, the dish was creatively named.
Taiwan Exclusive! 3 Types of Alcohol-Marinated Crab
Dian Shui Lou's exclusive "Drunk Marinated Crab" is arguably the most unique autumn crab dish in Taiwan, and has long been highly praised by gourmands. Live mud crabs, rich with roe, are cleaned and marinated for 21 days in three types of Jiangnan yellow wine, including Shaoxing wine, along with spices. This not only removes any fishy odor and sterilizes the crab, but the three renowned Jiangnan wines also fully preserve the sweet flavor of the roe and imbue the mud crab with a multi-layered aroma of wine. The crab meat is rich with the aroma of wine, its texture Q-smooth like jelly, melting in the mouth, leaving a lingering fragrance and an alluring taste.
As autumn arrives and the weather grows cooler, it's the perfect time to enjoy a steaming hot pot. The "Red Crab and Rice Noodle Pot" features a soup base simmered with chicken broth and clams, paired with fresh, live-slaughtered red crabs and 100% pure Hsinchu rice noodles. Before serving, it's sprinkled with crispy fried egg bits and chopped celery. The rice noodles absorb the rich essence of the broth, which in turn has concentrated the flavors of all the ingredients. You can also savor the salty, fresh, and delicious red crabs, truly an evergreen delicacy.
Additionally, the Autumn Crab Feast at Yen Chinese Restaurant on the 31st floor of the W Taipei Hotel features 6 exclusive seafood delicacies and steamed hairy crabs developed by Executive Chef David Kwok. Among these, the "Stir-fried Typhoon Shelter Style Mud Crab" is a must-try. The mud crab, stir-fried with chili oil, is savory and infused with flavor. The oil penetrates every inch of the crab meat, creating an aromatic dish where the spiciness of the ingredients complements the sweetness of the seafood, leaving a lingering, unforgettable taste.
Another dish, "Steamed Mud Crab with Huadiao Wine and Egg," uses mellow Huadiao wine to steam the mud crab. Selected free-range eggs are blended with the fresh, savory juices from steaming. The subtle aroma of the wine intertwines with the oceanic flavor of the crab meat, lending a unique charm to this classic dish. The chef's team also skillfully incorporates seasonal mushrooms, offering diners the ultimate seasonal ingredient experience through creative and diverse combinations. For the first time, delicate individual set menus are being introduced, allowing for unlimited enjoyment of crab.
New-style Cantonese cuisine infused with European flavors
"Jui Yin," a stylish Chinese restaurant combining modern Cantonese cuisine and exquisite dim sum, offers a variety of delicious crab dishes from its culinary team, who skillfully blend traditional Cantonese techniques with innovative creativity. Highlights include "Sweet Bailey's Cheese Red Crab," which pairs Western-style cheese white sauce with fragrant Bailey's liqueur. The chef infuses the autumn crab with creative flair by blending European culinary elements into a sweet Bailey's cheese sauce. The handmade "Red Crab and Roe Tart" by the dim sum chef features a crispy tart shell filled with a flavorful, curry and coconut milk-spiced crab meat filling. Its distinct layers and melt-in-your-mouth texture make it a delightful dish for all ages. (Excessive alcohol consumption is harmful to health.)
