Coming from Guangzhou to Xi'an, the ancient capital of the 13th Dynasties, people feel the crisp autumn weather north of the Qinling Mountains, and the temperature is more comfortable than Guangzhou.

This season is also the time of the year to taste crabs. As a foodie who eats from north to south, should we find a place to experience it?

It coincides with the launch of the "Crab Searching Season" catering promotion plan by Shangri-La Hotels Group's 43 hotels in the mainland of China from September 20 to November 30, 2019. In the afternoon, I came to the Shangri-La Hotel in Xi'an. Like the traditional and elegant Xiangla hotels across the country, everything was familiar, cordial, and as always.

Check-in quickly. Xiangji's charm lies in its warm service, giving people a relaxed feeling of returning home.

On the second floor of the hotel, I listened to several chefs introducing the main dishes of the "Crab-Searching Season" of Shangri-La Hotel in Xi'an. They were created by Liang Shenlong, Executive Chef of Chinese Food of Shangri-La Group, and Hu Zhaoming, Executive Chef of Haitian Pavilion Chinese Restaurant of Kerry Hotel in Beijing. Gao Xiaosheng, Executive Chef of Chinese Restaurant of Shangri-La Hotel in Pudong, Shanghai, and Li Mingjing, Chief Chef of Chinese Restaurant of Shangri-La Hotel in Xi'an, showing the culinary characteristics of different regions. Based on the suggestions of three famous food celebrities in the "Crab Searching Season", Shen Hongfei, Ouyang Yingji and Dong Keping, they jointly created a selection of crab banquet dishes and local dishes.

Changing into Tang Dynasty costumes feels like traveling through time. Listening to the classical guzheng playing, the young ladies in the palace danced gracefully, oh, paired with red wine and Western snacks. This is not a show, but also a travel through time and space. haha.

The perfect combination of Chinese style and modernity, and the strong sense of ceremony instantly pulled me back to the prosperous age of the Tang Dynasty and dreamed of returning to the Tang Dynasty.

Serve:

Flavor welcome color butterfly plate

Chicken tofu pudding in coconut broth

Shunde Baked Crab Dou:

Crab meat and crab meal are stir-fried separately, blended with crispy 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 meal, orange cod golden blessing bag:

The combination of millet powder 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 fish, and the sweetness of orange make this dish mix just right, without any competition from each other. The three are packed into the golden blessing bag, which has a beautiful meaning and exquisite senses.

Crab meat sea urchin rotten skin roll:

Crab meal and sea urchin, two delicacies are eaten 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.

Shrimp balls with crab meat and jade buns

A combination of crab meal and prawns, fresh and fresh cooked 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.

Qishan noodles with minced meat with gourd and pigeon

Desserts, fresh fruits, sweet nectar and fairy fairy pairing

This time Xi'an is the first stop for the opening of the third season of Shangri-La Hotels Group's #Crab Hunting Season #for three consecutive years. The crab banquet was the first time with a limited edition of 1800 bottles of rice wine. It was a wine specially selected by Mr. Lu Yang, the chief wine tasting consultant of the hotel group, for the "crab-hunting season".

Among them, the four most important hairy crab products that foodies can't miss are Shunde Baked Crab Dou, crab powder orange cod golden blessing bag, crab powder bright shrimp balls with jade buns, crab powder sea urchin rotten skin roll. There are four main dishes in this "crab hunting season"! Reflecting the cooking characteristics of different regions, crab meat, crab meal and different ingredients are blended into the soul in one bite, so delicious that the tongue will melt ~