New Taipei's first Cantonese dish "Moon Pavilion" "One Crab Knows Autumn" is grandly launched

        From now until January 1, 2025, the Moon Pavilion, the highest school restaurant in New Taipei, will launch a seasonal exclusive "One Crab Knows Autumn" heavyweight menu. With eight carefully designed delicacies, it will take diners to taste the fat, sweet, and creamy yellow flavors of Da Sha Gong, Hua Crab, Qing Crab, and Hong Crab, as well as the luxurious taste of large crab meat on the palate. Welcome to the Moon Pavilion to enjoy the beautiful scenery of your private room and indulge in the elegant pleasure of holding crabs. Booking hotline: (02) 7705-9703.

        The "One Crab Knows Autumn" menu allows old dishes to wear new clothes and upgrade their color and taste. Combined with top-grade live crabs directly sent from the production area, it presents the unique fragrance and flavor of autumn. The eight dishes are: "Black Pepper Radish Cake Stir fried Sha Gong" (NTD2800), carefully selecting 800 grams of Da Sha Gong, and adding it to the old hen broth with butter to stir fry garlic, onion, and black pepper powder. Then add Hong Kong style sausage radish cake and stir fry until fragrant. NTD1580, aged yellow wine and pork fat thoroughly penetrate into the silky crab meat, accompanied by flavorful and plump rice cake strips, making it impossible to stop eating; Steamed Crab with Green and White Pepper, Garlic, Ginger and Rice "(NTD1980) is steamed with Sichuan pepper oil mixed with green Sichuan pepper, fresh ginger rice and minced garlic, and the crab meat is salty, fresh and tender.

        The other two steamed crab dishes are "Young and Old Safe Steamed Green Crab" (NTD1580) and "Hong Kong style Glutinous Rice Steamed Red Crab" (NTD1480). The former is mixed with freshly chopped shrimp paste and tender tofu, covered with a whole crab piece, steamed and topped with homemade fish sauce, and then added fresh; The latter infiltrates the fragrant essence of red Charybdis into glutinous rice during steaming and cooking. The crab meat is sweet and elastic, and the crab roe is oily and full.

        In addition, "Stir fried Fresh Milk with Gold and Silver Crab Meat" (NTD880) first adds protein to the fresh milk, then mixes it with large pieces of crab meat and steamed shredded pork. With the addition of gold (pork) and silver (crab meat), the fresh taste is unforgettable. NTD880 "Crispy Double Mushroom Crab Powder" is a precious sauce made by frying snow-white mushrooms and Hongxi mushrooms, adding hairy crab powder to large pieces of blue crab meat, and serving with a sauce at the table. It is a must-have for foodies looking for fresh food. The old dish "Osmanthus Crab Fried rice noodles" (NTD680) stir fry the eggs to a clear and dry state, and then add large pieces of crab meat, shredded scallops, silver sprouts, and Rice noodles in order. The pot is full of flavor, and the taste is rich. It is worth tasting.

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