"Jing" autumn crab
京雅堂 “京”秋品蟹

　　In the golden autumn season, Yushe invites you to come to Jingya hall to taste the fresh hairy crabs from Baoying lake, Yangzhou. From steamed to stir-fried, from traditional cooking to innovative tasting, crab roe is fat, crab paste is rich, crab meat is fresh and tender, accompanied by a yellow rice wine or a special osmanthus cocktail - spring river flower moon night, from October 11 to November 30, Li Dong, chef of Jingya hall brings you together to savor the delicious taste of golden autumn.
　　金秋时节，瑜舍邀您来京雅堂品尝来自扬州宝应湖的新鲜大闸蟹。从清蒸到煎炒，从传统烹饪到创新品鉴，蟹黄肥美、蟹膏丰腴、蟹肉鲜嫩，再佐上一杯黄酒或特制桂花鸡尾酒－春江花月夜，一起品味金秋的鲜美。
　　此次特地选用来自扬州宝应湖的大闸蟹，以青壳、白肚、金爪、黄毛、膏肥、黄丰、个大、味美而著名。更是在大闸蟹季节中成为各家食客的必尝珍鲜。除了每年在菜单上出现的清蒸大闸蟹之外，主厨李冬在这次大闸蟹菜单中赋予了新颖的菜单构思，将传统大闸蟹料理，以创新的食物搭配和烹制方法呈现，令人耳目一新。如：清炒蟹粉配烤油条、蟹肉炒鲜奶、蟹粉小笼包等等。
　　……
　　以上只为节选，欢迎扫描下方二维码，通过关注杂志杂志官方微信账号“睿鸷汇”阅读全文及其他更多精彩，或者直接订阅《睿鸷》