Season for hairy crabs - native dishes from restaurants in murcia spain

Autumn in China has begun, and people in Shanghai are digging up juicy hairy crabs, synonymous with the season.
The Shanghai Restaurant at JW Marriott Kuala Lumpur does not want Malaysians to lose their chance to taste this traditional Shanghai cuisine, so it is planned to launch a complete menu featuring shellfish.
For promotions that end on December, diners can enjoy hairy crabs in selected packages or ala-carte.
We sit down and enjoy six.
Enjoy a set meal on a warm ginger tea that perfectly matches the meal.
The first is the appetizer of the Shanghai hairy crab combination, using different parts of the crab and three cooking methods-pot
Crispy noodles fried scallops, hairy crab roe truffle sauce wrapped in steamed money bag, deep
Fried crispy tofu wrapped in hairy crab roe and crab sticks.
Scallops are perfectly made, topped with refined crab roe sauce, and the purse bag is made of protein, giving a smooth texture.
Crispy Tofu skin is strong outside, soft inside, with meat on crab feet.
Crab yellow provides a creamy texture, adding to the flavor of each dish.
Next is double.
Cook fish belly soup with dried scallops and bamboo skins.
Clear soup full of healthy ingredients is a good way to set the rhythm, allowing diners to wash their palate before enjoying the star steamed hairy crabs.
Huang yongek, the Chinese executive chef at JW Marriott Hotel Kuala Lumpur, Shanghai, said that although steaming may be simple, it is the best way to show the original flavor of crabs.
"I don't encourage dipping soy sauce with cut chili and garlic because it destroys the original taste," said Wang, a native of Shanghai.
We must agree with Wong.
In a complex world, simplicity always wins, and so does food.
"Steaming retains the original texture of some food. Deep-fried, pan-
"Barbecue or many other cooking methods are not what I like," he added . ".
The hairy crabs used are from Shanghai, but they are first sent to Hong Kong and then exported to Malaysia for better quality assurance.
"Malaysians usually prefer male crabs instead of female ones because the latter is hard to bite in," Huang said . ".
The next one on the menu is Spanish Dongpo pork stew with Chinese rice wine.
Wong uses the famous Iberian pork from Spain and is known for its equal distribution of lean meat and fat due to its feeding methods.
Pork is cooked in eight yuan. year-
Two or three hours of old rice wine, sugar and soy sauce.
Finally, there is a braised noodles of hairy crab roe, slow-
The smell of fried.
According to Wong, the process is a test of patience for a person.
The broth is a fusion of chicken, ham and lean meat, cooked for four hours before fish seeds are added.
The meal ended with the traditional ginger sauce black sesame dumplings.
Those who like to taste the dishes alone can also be in ala-carte menu.
The price of the package is RM498 per person (
At least two people).
JW Marriott Kuala Lumpur, Shanghai, 183, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-27198288).
Business hours: from noon to 2. 30pm, 6. 30pm to 10pm (
Monday to Saturday); 10. 30am to 2. 30pm (
Sunday and public holidays).
This is the author's personal observation and is not recognized by StarMetro.