Fall Flavor Delights: Tianxianglou Revives Its Iconic 8-Liang Hairy Crab Dishes After a Decade

▲ Tianxianglou’s Taihu hairy crabs, each weighing between 6 and 8 liang. (Photo / Reporter Chen Rui-zhong, same below)

Reported by Chen Rui-zhong / Taipei

After a ten-year hiatus, HowToTrip’s Tianxianglou at the Ambassador Hotel has once again introduced hairy crabs from Taihu Lake, along with 16 crab roe (蟹粉) dishes. In addition to offering crabs weighing between 6 and 8 liang, the chefs have also hand-cleaned over 500 crabs each weighing more than 4 liang, finely chopping them into golden, buttery crab roe used in various dishes. Ambassador Hotel confidently states, “All the crabs this time are top-grade. If guests aren’t satisfied upon opening the shell, we’ll replace it on the spot.”

▲ White shrimp paired with shrimp roe, offering a double dose of sweet seafood flavors.

Tianxianglou was the first restaurant in Hong Kong to introduce hairy crabs, specializing in top-quality specimens. Back in the 1950s and 60s, the price of one hairy crab at Tianxianglou could equal a month’s salary for an average worker. Now, after a decade, HowToTrip’s Tianxianglou in Taipei is offering a variety of hairy crab dishes from November 2 to November 22.

▲ Taihu hairy crabs featured at Tianxianglou.

Tianxianglou explained that it had not served hairy crab dishes for the past 10 years due to concerns over ingredient quality. This year, the timing was delayed until November to ensure the crabs’ optimal plumpness and meat texture. The main highlight is the Taihu hairy crabs, prepared using traditional southern Chinese boiling methods to preserve their natural sweetness and rich roe. The presentation also honors the refined Hangzhou-style crab dining culture—every detail, from crab vinegar, pairing liquors, to cleansing water, is carefully selected, aiming to offer Taiwanese diners an authentic Hangzhou-style hairy crab experience.

▲ Crab roe fish maw soup.

This time, Tianxianglou has created innovative dishes using crab roe, including traditional crab roe noodles, crab roe fish balls, crab roe lion’s head meatballs, and crab roe xiaolongbao (soup dumplings), priced between NT$320 and NT$1,850. There is also a crab set meal starting at NT$1,999. For those who want to enjoy crabs, lobsters, abalones, and snow clams all in one meal, a “Autumn Crab Feast” is available on the evening of October 30, priced at NT$8,800 per person. (All prices include a 10% service charge.)