Don’t miss out during the autumn season of golden chrysanthemums and plump crabs！ Savor red throat crabs and king crabs all in one go.

By MOOK Scenic Spots Home / Compiled Report
 
Every autumn when the maples turn red and the apricots yellow, it’s also the season when crabs are at their plumpest. As the season deepens into autumn, it becomes the perfect time to indulge in fresh, delicious crabs.

The banquet hall and MU TABLE buffet restaurant at Jiaoxi Hanmu Hotel have jointly launched an autumn cuisine series called “Mu Autumn Breeze Crab Feast,” featuring many of the freshest and most delicious seafood of the season, allowing everyone to enjoy them all in one meal.

The female crab itself not only has plump meat but is also rich in crab roe, offering a full-bodied flavor. The chef first stir-fries the crab with old ginger and sesame oil, then adds rice wine and continues stir-frying to let the crab meat fully absorb the aromatic wine flavor. Finally, a golden and white yolk-filled egg is placed on top, letting the semi-runny yolk juice flow out to enhance the delicious eggy aroma.

Shredded pork isn’t actually meat—it’s the Japanese word for “soup.” This dish perfectly blends soup, meat, and vegetables. The chef has luxuriously upgraded this local delicacy by simmering cabbage, shiitake mushrooms, enoki mushrooms, squid, shrimp, and red throat crabs full of bright orange crab roe together. It’s then topped with crispy, fragrant egg crisps to add a touch of traditional flavor.

After quickly stir-frying fragrant garlic and fermented soybean crumbs until golden and crispy, they’re added to the king crab legs for stir-frying, further highlighting the delicate texture of the crab meat. The chef skillfully roasts the crab legs with pepper for about 8 minutes before stir-frying them over high heat for serving, delivering juicy, springy king crab meat that satisfies every food lover's palate.