Come for the crabs this autumn！Sheraton Chenyuan and Qingke Lou offer a variety of hairy crab dishes

▲ Qingke Lou’s clay pot sour bamboo shoot female crab. (Photo / Provided by Sheraton)

Reported by Travel Center / Comprehensive Report

Sheraton Chenyuan, Qingke Lou, and Taoshan Japanese Restaurant offer a variety of autumn crab dishes. Chenyuan Restaurant features Singapore-style spicy and sour crab, ginger-scallion hairy crab fried rice noodles, fermented black bean green chili stir-fried crab, as well as classic Hong Kong-style sheltered harbor hairy crab, Shaoxing wine hairy crab, ginger-scallion hairy crab, steamed hairy crab, and chicken oil hairy crab, starting at NT$130 per liang. Sichuan–Yangzhou cuisine specialty “Qingke Lou” continues its popular clay pot sour bamboo shoot female crab, along with an array of fresh crab dishes including three-cup female crab, scallion-ginger female crab, dry-braised female crab, garlic female crab, and sauce-blasted female crab, all available at a tasting price of NT$130 per liang.

Additionally, Taipei Sheraton’s Taoshan Japanese Restaurant is offering a seasonal limited-edition kaiseki course titled “Autumn Crab Encounter” from September 6 to October 5. Head Chef Lin Tsang-hsin has curated a selection of seasonal delicacies, using plump and flavorful three-spot crabs in season, paired with seasonal seafood such as horsehead fish, raw oysters, and flat clams. The set menu includes grilled three-spot crab with daiginjo sake, crispy fried white horsehead fish, clay-grilled Tungshih oysters, and flat clam miso soup, priced at NT$2,580 per person plus 10% service charge.


▲ Sheraton Chenyuan’s Singapore-style spicy and sour crab. (Photo / Provided by Sheraton)

In addition, both Taipei and Kaohsiung Fuhang Hotels offer autumn crab dishes. Jiangzhe cuisine restaurant Jiangnan Chun leads with snow crab, presenting a “Shrimp and Crab Generals” set menu paired with various seasonal seafood and meat ingredients. There are also a variety of single dishes starring the virgin crab, featuring up to six different cooking methods including sauce-blasted, steamed, dry-braised, salt and pepper, clay pot vermicelli pot, and clay pot wine-braised sesame oil. Taiwanese cuisine at Penglai Pavilion features the chef’s recommendation “butter virgin crab,” while Cantonese cuisine at Pearl House presents the crab in various styles such as ginger-scallion, spicy, sheltered harbor, curry, vermicelli pot, black pepper, and steamed, showcasing plump crab roe and sweet crab meat.

Kaohsiung Fuhang M3F Pearl House offers three preparation styles to choose from: traditional Dongjiang steamed blue crab, ginger-flavored chicken and crab pot, and truffle lily stir-fried blue crab, each for NT$680. On the 6th floor, Jiangnan Chun also offers à la carte dishes such as clay pot Shaoxing wine crab, Shaoxing egg-fat crab, golden sand fat blue crab, and steamed/dry-blasted fat crab, each for NT$680.

Delicious options all day long
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