Reviving a Classic: Grand Formosa Regent’s Tianxianglou Launches Crabs from China’s Three Lakes

▲ Tianxianglou at Grand Formosa Regent is now selling hairy crabs!

Reported and photographed by Huang Shiyuan, Taipei

Do you love hairy crabs? This year, Tianxianglou at Taipei’s Grand Formosa Regent Hotel draws inspiration from traditional Hong Kong crab specialty shops by sourcing exclusively from three renowned producing regions—Yangcheng Lake, Taihu Lake, and Changdang Lake—and proudly offering crabs weighing over 5 liang (approx. 250g)! In addition to à la carte crab options, from November 1 to November 30, the “Tianxiang Autumn Crab Feast” will feature over 20 dishes including fragrant seasonal vegetable crab roe cups, all showcasing hairy crabs, crab roe, and fresh crab delicacies.

This year’s crabs are primarily selected from Yangcheng Lake, Taihu Lake, and Changdang Lake—all located in the Taihu Lake water system. Though all are hairy crabs, differences in origin result in varied textures and flavors. Yang Guangzong, Executive Chinese Chef at Grand Formosa Regent, explained that due to the muddier environment, crabs from Changdang Lake have longer legs. Compared to those from Yangcheng Lake, their crab roe lacks the same richness and is slightly less sweet than those from Taihu Lake.


▲ Yangcheng Lake hairy crab.

Yangcheng Lake and Taihu Lake crabs look very similar. Taihu Lake crabs have a darker, greener-hued shell, and when cooked, they turn a deeper shade of red. Their crab roe is bright yellow, and the meat is sweeter. Chef Yang described Yangcheng Lake crabs as resembling elegant ladies from the Jiangnan region—more delicate in appearance, smaller in size, with harder shells. Their crab roe is dark yellow with a refreshing, fresh flavor, which is why gourmets often prefer them.

To delight long-awaited crab enthusiasts, Tianxianglou also offers exclusive personal discounts. Whether ordering à la carte or choosing a set menu, starting from the second crab ordered, guests enjoy a NT$100 discount per crab, and NT$200 off the third, and so on. Meanwhile, the Tianxianglou branch at Pacific SOGO Zhongxiao is also launching a selection of 12 fresh crab dishes—including garlic-flavored red shrimp, steamed three-spot crabs, crab roe shrimp, crab roe fish soup, and more. Additionally, diners spending NT$2,000 or more on autumn crab dishes can enjoy a buy-one-get-one-free deal on premium beer, aiming to capture the department store dining market.

Prices
Yangcheng Lake hairy crab: NT$1,700
Taihu Lake hairy crab: NT$1,600
Changdang Lake hairy crab: NT$1,500


▲ Stir-fried crab with rice cakes.


▲ Stir-fried crab with soybean milk.


▲ Shrimp and crab meat porridge.