Moon Pavilion Launches "One Crab Knows Autumn"

        The Moon Pavilion, known as the "Best Cantonese Restaurant in New Taipei", launched the "One Crab Knows the Autumn" activity from September 26 to November 30. The famous chef Su Quanhui from Hong Kong demonstrated the zero time difference delicacy of "from the sea to the table" of ten thousand li crabs (flower crabs, three-point crabs and stone crabs) with the excellent cooking skills of mixing old and new! Not only that, but also for the first time this year, we selected the huge and plump imported bread crabs, giving the strong gorge sauce an attractive flavor. Reservation hotline: (02) 7705-9703.

        The Moon Pavilion "One Crab Knows the Autumn" activity has launched six delicacies. Except that the main food of "Fried Bread Crab with Red Oil Curry" is imported, the rest of the dishes are all dominated by Zaiwanli Crab. The dishes include the traditional old dishes "Baked Crab with Scallion and Ginger Soup", the new "Three point Crab Pot with Preserved Eggs in Shacha" and "Baked Crab with Portuguese Sauce", as well as the "Fresh Crab Meat Pipa Tofu" and "Crab Meat and Shrimp Dumplings" made of freshly disassembled crab meat, Each NTD200~NTD1880 (10% service charge shall be added to the above prices).

        1. Fried Crab with Red Curry (NTD880)!

        2. Baked Chinese crabs in onion and ginger soup (NTD1880). Finally, fry ginger slices, scallions and flower crabs with burnt flavor, cover and braise until cooked, thicken the pan, and the rich aroma makes the flower crabs with compact and sweet meat more fresh and elegant.

        3. Three point crab pot with sand tea preserved eggs (NTD880): Hong Kong style sand tea hot pot soup base stir fried with sand tea sauce, granular peanut butter, coconut milk and milk, and preserved eggs in Hong Kong classic soup, to upgrade the rich and mellow flavor. Braise the three-point crabs with this fragrant base material. After the casserole is heated, first pave the vermicelli that have absorbed the soup, and then pour in the stewed three-point crabs. When the lid is lifted, the fragrance will be fried away, which is very attractive!

        4. Baked three-point crab in Portuguese sauce (NTD880): Inspired by the famous Macau dish, Portuguese chicken, the chef only changed the chicken into fresh crab and added peanut butter to make the taste more fragrant and smooth. First add fried baby cabbage, spore cabbage, black oyster mushroom and other comprehensive vegetables into the casserole, then spread the sauce in order, cut the crabs into pieces and steam them slightly. Then spread a layer of sauce on the crabs, bake them until they are cooked, and absorb the ingredients of grape juice, which is particularly appetizing!

        5. Fresh Crab Pipa Tofu (NTD520): Different from the traditional Pipa Tofu, it is made by mixing the ingredients, filling them into a spoon, and frying them in the pan. The chef makes the taste more soft and tender by steaming and then frying. After the tender bean curd is pressed into mud, add dried scallops, enough crabs, crab meat, eggs, and macaroni, season and mix well, then take a spoon of oil, fill it with crab meat and bean curd mud, steam it until it is shaped, dip it with egg yolk juice, and thin fry and color it. Place the crab meat in soup and thicken it. Decorate the dish with fried kale. Finally, place the fried crab meat Pipa tofu. It has beautiful shape, fresh taste and delicate flavor.

        6. Crab meat and fresh shrimp dumplings (three NTD200/lunch for each): hot water boiled clarified noodles plus imported carrot powder are made into natural orange red noodles. The fillings made of crab meat, shrimp meat and Prince Ming are wrapped in them. They are skillfully made into small crabs and steamed in cages. They are beautiful in vision and taste.

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