The hairy crab season started quite a while ago, but as the supply was limited, the price hit a new record. Fortunately, the price has finally gone a bit lower, slightly more reasonable and affordable for crab lovers.
If you are bored with the traditional steamed crab, Ming Court offers you something new. Last year, Ming Court had a menu of crabs which was cooked with different wine. But this year, they have a wider selection – from crab to crab roe – for their diners.
Instead of using Yangcheng Lake hairy crabs, Ming Court chose to use Tai Hu’s hairy crab for their seasonal menu. The Chef claimed that there isn’t much difference between the two. Combining western and traditional chinese cooking methods, the chefs tried hard to create fusion dishes to surprise their guests.
Yellow Wine is the traditional choice that goes with the delicacy, but for me, I would go for a bottle of Champagne instead (esp. for the male hairy crab). =D. Wine pairing is another highlight of Ming Court, consult their sommelier, or experience their new interactive ipad application which will suggest wines that can be paired with your dishes.
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