I was very fortunate to be once again invited to participate in the Shangri-La Hotels Group's third season "Crab Searching Season" tasting dinner held in the banquet hall of Shangri-La Hotel, Hangzhou on the evening of September 26, 2019.

In the afternoon, celebrities from the food industry from all over the country gathered in the top-floor open-air lounge of Shangri-La Hotel in Hangzhou City. An ins-style themed cocktail party was held here. On the front line of Hangzhou West Lake, guests could enjoy the bartenders and West Point of Shangri-La Hotel in the City. The new work presented to everyone by the chef is a story of the autumn.

The media tasting dinner was held in the banquet hall of the Shangri-La Hotel in the city. The entrance of the chef was like a red carpet show! The main new products of this season's Shangri-La Crab-Searching Season are Hu Zhaoming, Executive Chef of Haitiange Chinese Restaurant at Kerry Hotel in Beijing, Gao Xiaosheng, Executive Chef of Chinese Restaurant at Shangri-La Hotel in Pudong, Shanghai, and Li Mingjing, Chief Chef of Chinese Restaurant at Shangri-La Hotel in Xi'an, respectively. The culinary characteristics of different regions have been innovatively interpreted on hairy crabs. Through the fusion of crab meat and crab meal with different ingredients, the delicacy is brought to the extreme.

The ingredients, plate setting design and cooking methods of the main dishes of this "Crab-Searching Season" also incorporate the suggestions of three consultants-Shen Hongfei, Ouyang Yingji and Dong Keping.

The wine matching for the "Crab-Searching Season" was selected and recommended by Lu Yang, wine consultant and master wine sommelier of Shangri-La Group.

Amid the Jiangnan charm of light singing and dancing, guests enjoyed the delicious dishes brought by famous chefs of Shangri-La Hotels Group.

People in the south of the Yangtze River like to eat crabs with rice wine. It is a blessing in life to hold crabs in wine. Yellow wine Shaoxing wine is the best. The rich amino acids and esters in rice wine have a taste effect. The alcohol in it can remove fishy smell and the sweetness can enhance freshness. Therefore, the fresh fishy smell of crabs and the sweet aroma of rice wine are a perfect match, making them the best for supporting crabs.

Crab meat, orange and cod golden blessing bag

Creative in Gao Xiaosheng, executive chef of Chinese food at Shangri-La Hotel Pudong, Shanghai, the combination of crab meal and orange has a long history. This season's crab-hunting season, the chef also added deep-sea cod to it and creatively made a golden blessing bag with crab powder and orange cod. The aroma of crab meal, the smoothness of cod, and the sweetness of orange make this dish just right. The three are packed into the golden blessing bag, which means good.

Shunde Baked Crab Dou

Creative from Liang Shenlong, executive chef of Chinese food at Shangri-La Group, crab meat and crab meal are fried separately, blended with crunchy fried dough sticks, and buried under a piece of vermicelli. Using the baking method, the fat crabs under the vermicelli are slightly moist and fragrant, fresh and sweet. The whole mouth was delicious, crispy and fragrant immediately poured out, and the fried dough sticks flowing in it made a crisp sound, like a naughty elf, making the whole dish full of interest. Crabs fight and hide their delicacies, making the beautiful things on the plate more like crabs than crabs.

Crab meat sea urchin rotten skin roll

Creative chef Hu Zhaoming, executive chef of Haitiange Chinese Restaurant at Kerry Hotel in Beijing, is that crab meal and sea urchin are served at the same time, making people can't bear to eat them. Wrap the sea urchin with rotten skin to reduce the loss of umami. At the same time, add Pleurotus eryngii, white mushrooms, and dried mushrooms, three delicious edible fungi to make the taste of the sea urchin rotten skin roll richer. Use ginger rice and carrot stir-fried crab roe as the bottom of the plate, and place sea urchin rotten skin rolls on it in layers. The crispness of rotten skin and the freshness of sea urchin merge with the sweetness of crab meal.

Crab meat shrimp balls with green buns

Creative in Li Mingjing, chief chef of the Chinese restaurant of Shangri-La Hotel, Xi'an, he combines crab meal and prawns, and cooks fresh and fresh together. The shrimp meat of the Q bomb is wrapped in crab meal, which makes the shrimp balls rich and full in taste and endless aftertaste. The jade bag made of spinach also has a unique taste. The addition of milk makes the crab meal lose its arrogance and become soft. Take a bite, and the crab meal flies in your mouth, overflowing with sweetness. The whole dish is elegant in color, fresh in taste, smooth, tender and delicious.

wensi tofu

In addition to the main dishes of this season's Shangri-La Crab-Searching Season, we also tasted the multi-course autumn dishes created by Li Hao, the chef of the Chinese restaurant of Shangri-La Hotel in the City of Hangzhou. We have eaten Master Li Hao's dishes many times, and each time we will give them a new surprise. This Wensi tofu served by position not only tastes fresh, but also what is touching is the precision of its cooking skills.

Black truffle and mushroom bag

Black truffle sauce is used to stir-fry three kinds of mushrooms, Pleurotus eryngii, mushrooms, and Flammulina velutipes. The Jiangnan frying method is used and wrapped in ice skin. What is more careful is that very tender parsley is used to tie the mouth. Let's say this A trace of parsley really brings a little joy to the taste buds, and the plate is more beautiful, like a tree blooming. Black truffles and mushrooms taste very fragrant when eaten.

Fish head Buddha jumps over the wall

The large fish heads of Qiandao Lake in Hangzhou are famous all over the world. Choose about 6 kilograms of Qiandao Lake fish heads, and use the traditional craftsmanship of Jiangnan braised fish heads. During the cooking process, a large pot will be used to shake the fish heads left and right in it to increase the mellow aroma of the soup. This dish also combines the cooking method of braising sea cucumber with green onions and abalone. Under the wide fish head and abalone sea cucumber, there is another cover, a steaming hand-sliced noodles. The waiter will take the initiative to divide the meal to the guests. Cover the soup and abalone fish, sea cucumber on the sliced noodles for endless aftertaste and lingering fragrance. It is a great top-grade food for autumn and winter supplements.

Jiangnan Yiwanxian

Choose some small lake fresh in Jiangnan, seed shrimp, razor clam meat from Taihu Lake, crab roe from Taihu Lake, and then fish soup made from fish from Taihu Lake, and also mix with the most nutritious radish of this season. Dressed in a high-footed porcelain bowl in Jiangnan, it is fresh and eye-catching, home-cooked, but quite meaningful. One sip of soup reminds me of my entire memory of my childhood in Jiangnan...

Bald butter fragrant rice

Choose the best female crab for this solar term, use all the crab roe, stir-fry it with bald butter from traditional Huaiyang cuisine, and buckle it on the fragrant rice, dotted with the restaurant's homemade Italian balsamic vinegar capsules. The aroma of Italian balsamic vinegar is very strong, but the sourness of vinegar is not strong. It is very soft and fragrant, and it can easily relieve the boredom of hairy crabs. This fragrant rice has full potential to become a rice killer.

Longjing milk potted walnut cake

The most classic desserts in Chinese restaurants in the city, Longjing tea and small walnuts are Hangzhou specialties. Even desserts should be tasted the most in Jiangnan.

Laolongtang is made with rice

In addition to Shaoxing rice wine and other alcoholic drinks arranged for the dinner, the most popular one will also be this cocktail of coffee and rice wine specially blended by the bartender of Shangri-La Hotel in the city, which will intoxicate the meaning of Jiangnan...(Photo/Text: @ Tianxi lucklily)