Autumn Crab Feast

The meat and roe of hairy crabs is a treasured delicacy in Chinese cuisine. The culinary team at Blossom Palaces carefully handpick the meat and roe from each hairy crab to create luscious noodle and vegetable dishes, as well as the exquisite Chilled Crab Roe with Foie Gras. 

Enjoy the restaurant’s signature hand-pulled noodles with a generous portion of hairy crab meat and roe, or let the delicacy impart its umami richness to your Seafood Fried Rice with Crab Roe. 

Enjoy crab meat and roe dishes enhanced with Shunde culinary techniques such as Braised Crab Meat and Roe with Vermicelli in Clay Pot and Stir-fried Egg White & Hairy Crab Meat. 

Selecting only the freshest flower crabs from the sea, our chef first steams the well-loved crustacean to perfection and chills it to make the meat firmer. It is a celebration of nature’s bounty and Chiu Chow culinary techniques.

By steaming giant mud crab with glutinous rice, the umami sweet jus of the crustacean is all soaked up by the rice, offering chewy mouthfuls of indulgence.

To create the restaurant signature, Fisherman-style Baked Crab with Salt, our chef only uses virgin mud crabs from the Pearl River Delta. At 3 months old, the crabs are full of flavor and rich with roe, and salt-baking them helps to retain all of the natural jus. 

Swimmer crab from Donggang has been a favorite among Northeastern Chinese. Packed with savory sweetness, this unique delicacy is available for a limited time at Bei Shan Lou.