由香格里拉集团旗下的常州香格里拉大酒店、苏州香格里拉大酒店、南京香格里拉大酒店、扬州香格里拉大酒店、合肥香格里拉大酒店、杭州香格里拉大酒店、温州香格里拉大酒店、上海浦东香格里拉大酒店和上海静安香格里拉大酒店共同参与的“寻蟹季”蟹宴美馔将于2017年10月12日起在以上八城陆续推出。届时，宾客可在这九家酒店享用到中餐主厨结合当地特色以及时令食材特别订制的零点和套餐菜单，啖蟹之芬芳，寻秋之珍馐。
Celebrating the arrival and harvest from the autumn seasons and just in time to bring in the year’s most eagerly anticipated seasonal specialities, nine Chinese chefs from Shangri-La hotels in Changzhou, Yangzhou, Suzhou, Nanjing, Shanghai, Hangzhou, Wenzhou and Hefei have designed a special hairy-crab menu showcasing the versatility of the beloved delicacies in sequence from 12 October 2017.
桂拂清风蟹正肥，在这合适的时节，登对当季新鲜食材。此次，八城“香”聚，特邀美食泰斗沈宏非先生与九位香格里拉集团旗下姐妹酒店的中餐行政总厨共同携手合作，探讨研发菜品，意在寻找秋意盎然之时那一味饕餮蟹馔。
Eating food grown in season and harvested at its peak is deeply rooted in Chinese culture and part of the country’s rich dining heritage. The succulent and palatable taste of the hairy crab is at its best during this season.
“寻蟹季”活动期间，九位主厨将带领宾客们共赴一场难以忘怀的寻味“蟹”逅之旅。其中每家酒店的代表作品包括：
From 12 October 2017, the nine Shangri-La Chinese executive chefs, together with gourmand Shen Hongfei, will present a master experience through a seasonal culinary tour across eight cities, with notable signatures including:
常州香格里拉大酒店：
Shangri-La Hotel, Changzhou:
老常州豆腐汤配蟹粉汤包——作为常州本地的一大特色美食，老常州豆腐汤用料虽然只有内酯豆腐、豆斋饼，鸭血、百叶丝等极为普通到食材，但在拥有丰富的国际五星级酒店厨师从业经验，曾多次为国家领导人及影视明星料理美食的石强师傅眼里，正是通过对这些“原汁原味” 食材的精挑细琢，才更能最大限度地挖掘和发挥食材本身的质感和味道。一口下去，汤汁浓稠，爽口通透。再配上“放在盘里像座钟，夹在筷上像灯笼”的“蟹粉汤包”，皮薄透亮，蟹香适口，层次丰富，实在是畅快淋漓的美味享受。
Changzhou Tofu Soup with Crab Meat Soup – Changzhou Tofu Soup is the local speciality food. The soup uses tofu, bean cake, vegetarian and other ingredients. The ingredients are cooked carefully, resulting in better texture and taste. The crab-meat soup makes it really delicious.
御品冬粉焗蟹——这个季节的螃蟹，正是黄多油满之时，特别是大闸蟹，肉质细嫩，膏似凝脂，味道鲜美，实乃蟹中上品。石师傅对食物有着自己独特的见解，加上扎实的功底，对于各种调味料，他运用的得心应手，这使他对于各种食材，有着魔术师般神奇掌控。这次石师傅精选长荡湖上等大闸蟹及弹牙、爽口的冬粉，加高汤和特选酱料以小火慢焗20分钟。而他的秘诀是不断把底部汤汁倒出再淋到蟹肉和冬粉上，让它更入味。上桌时香味扑鼻，诱惑味蕾。
Baked Hairy Crab with Vermicelli – This season, the crabs, especially hairy crabs, are full of yellow oil. Fresh, delicious hairy crabs from Changdang Lake in Jiangsu Province are baked slowly with vermicelli for 20 minutes, producing a well-rounded flavour and great taste. Guests should not miss this delicacy created by the dedicated chefs of Shangri-La Hotel, Changzhou this autumn.
酒店地址：常州市武进高新技术产业开发区西湖路2号
电话：(86 519) 6889 8888
Hotel Address: 2 Xihu Road, Wujin Hi-Tech Industrial Park, Changzhou
Tel: (86 519) 6889 8888
扬州香格里拉大酒店：
Shangri-La Hotel, Yangzhou:
吴一山蟹黄香炒豆腐——据李斗《扬州画舫录》卷十一记载：“烹饪之技，家庖最胜，如吴一山炒豆腐，田雁门走炸鸡，江郑堂十样猪头，汪南溪拌鲟鳇，施胖子梨丝炒肉，张四回子全羊，汪银山没骨鱼，江文密蛼螯饼……风味皆绝胜。”酒店中餐厅行政主厨徐龙师傅擅长淮扬菜菜肴制作，而他设计的这道菜中，香炒豆腐更是位列众家庖之首，俗话说，扬州文人菜，化平庸为味雅。入口后，豆腐的高爽中有蟹黄的香，有杏鲍菇的油腻、虾仁的清脆、蒜叶的香醇，如同脂羹般，美不胜收。
Wuyishan-Style Sautéed Bean Curd with Hairy Crab Roe – Diners can taste the freshness of tofu, the fragrance of crab and the crisp shrimp together with a mellow garlic flavour. This dish looks like a cold dish because it is covered with a layer of oil. The diners needs to take his time in enjoying this Huaiyang literati dish because it smells really good, yet tastes very spicy.
虾蟹酿酥盒——从厨20多年的徐师傅，拥有丰富的餐饮专业知识，这道中西结合的菜肴尝试，是由黄油和面粉制作酥脆皮包着一些鲜嫩的海鲜而做成。它选用了晶莹剔透，赛如明珠的手剥高邮河虾仁加入炒香的蟹黄制作而成。它看上去不仅精致诱人，虾仁和蟹黄加上香脆的酥皮透着浓郁味道。
Sautéed River Shrimp with Hairy Crab Roe stuffed in Puff Pastry – This combination of Chinese and Western cuisine is made of fresh seafood wrapped with crispy butter-and-flour skin. High-quality river shrimp from Gaoyou Lake is fried together with sautéed crab roe. This dish not only looks exquisite, but also has a crispy pastry which reveals a rich taste.
酒店地址：中国江苏省扬州市邗江区文昌西路472号
电话：(86 514) 8512 8888
Hotel Address: 472 West Wen Chang Road, Han Jiang District, Yangzhou, Jiangsu Province
Tel: (86 514) 8512 8888
苏州香格里拉大酒店：
Shangri-La Hotel, Suzhou:
特色炒蟹鲃——“炒蟹鲃”是清朝特色名菜，乾隆帝南巡时，在苏州织造府用膳，这道菜便赫然在录。苏州香格里拉大酒店“江南名厨”、 拥有30多年的烹饪经验的赵邦银师傅以阳澄湖大闸蟹为食材，精心将蟹肉剔出，加入猪油，小火慢炒，把水分熬干后炒出香味，适当的滴入镇江香醋，尽得江南天时地利之神韵。太湖鲃鱼每天新鲜直运。鲜美的鱼肉、鱼肝以及金黄色的诱人蟹粉一起加入猪油翻炒，勾上薄芡。入口鲜香肥嫩，层次丰富，在舌尖回味无穷。
Fried Hairy Crab and River Fish – This dish was placed on the Qianlong Emperor’s menu when he visited Suzhou on his tour of southern China during the Qing dynasty. Chef Zhao uses the famous hairy crab from Yangcheng Lake and stir-fries the ingredients with a little bit of lard. He adds the fish fillet and liver slowly. After braising, the dish develops natural flavours and will be served with Zhengjiang vinegar on the side.
秃黄油捞饭——秃黄油是一种古法保存大闸蟹的方式，“秃”在苏州方言中，意思是“独”，只用大闸蟹的蟹黄和蟹膏，调味油封。秃黄油鲜醇浓香，浓缩了数时的拆功，敛聚成一口精华。一大碗秃黄油，一碗缀了黄白菊花瓣金饭，惬意相拌。配以意大利黑醋，姜汁桂花冰霜，更添风采。赵师傅的作品不仅深得传统淮阳功夫菜的精髓，从食材到刀工、火候等各个环节上精益求精，更追求创新，务求为每一位美食爱好者呈现一场视觉、味觉等多重盛宴。
Crab Roe Rice – This dish originated in Suzhou and is considered a delicacy during the hairy-crab season because two of its ingredients come from the hairy crab. Chef Zhao uses the oil from the crab and its roe, and stir-fries them with lard till soft and smooth. Once ready, he pours the oil and roe over rice, which is then served right away. With the popularity of fusion food nowadays, the dish is served with a Ginger-Osmanthus Sorbet on the side, which rounds up the flavours in the mouth.
酒店地址：中国江苏省苏州新区塔园路168号
电话：（86 512）6808 0168
Hotel address: 168 Ta Yuan Road, Suzhou New District, Jiangsu Province
Tel: (86 512) 6808 0168
南京香格里拉大酒店：
Shangri-La Hotel, Nanjing:
江南鱼米之乡——全国50佳厨师侯新庆师傅素有“淮扬刀客”之称，师从淮扬菜非物质文化遗产传承人周晓燕教授，他对烹饪的喜爱深入骨髓，如同刀客，不忘初心，砥砺前行。此次创作这款典型的苏式菜肴，品相淡雅精致，味道清香怡人。鸡蛋加入蟹和虾熬制的浓汤做成蛋羹，将河虾仁和细鱼丝入油锅翻炒，清新爽口，滑嫩Q弹，蛋羹滑嫩鲜香，蟹肉蟹黄，虾仁鱼丝再加上软糯的烧卖，中国式儒雅精致的美食趣味展露无遗，好不有味。
Steamed Egg with Stir-Fried Shrimp and Shredded Fish with Shaomai – Typical of Su-style cuisine, this dish is elegant and delicious with a pleasant taste. Eggs with crab and shrimp boiled soup made of custard, the river shrimp and fine filaments into the pan stir fry, fresh and refreshing, tender and Q bombs, egg soup smooth and delicious, crab, shrimp, fish with the soft glutinous Shaomai. It has the refined, exquisite taste of Chinese cuisine.
蟹肉粉丝煮芋头——蟹和芋头皆为为时令菜肴，两者搭配后加入粉丝，丰富了此菜的层次及口感，提升鲜味。侯师傅独具匠心设计这款当季美馔，将大闸蟹蒸熟后拆蟹肉及蟹黄，加姜米、葱花炒香放入高汤、芋头和粉丝，一起加入佐料烧透入味即可装盘。
Crab Meat with Glass Noodles and Braised Taro – Steamed crab meat is cooked in a broth with ginger and chopped green onion, taro and glass noodles, and seasoned according to taste. Crab and taro are seasonal dishes, which – together with glass noodles – enrich the taste of this dish and enhance its flavour.
酒店地址：南京市鼓楼区中央路329号
电话：(86 25)8630 8888。
Hotel address: No.329, Zhongyang Road, Gulou District, Nanjing
Tel: (86 25) 8630 8888
上海浦东香格里拉大酒店：
Pudong Shangri-La, East Shanghai:
蟹粉狮子头邂逅西班牙5J火腿——初秋之际，餐桌上少不了汤汤水水吃了令人暖心暖胃的菜肴，淮扬蟹粉狮子头则是一道代表作。拥有近30年料理烹饪经验的桂花楼行政总厨高晓生师傅凭借精湛的厨艺和丰富的烹饪经验，在食材、品质及烹饪方法上进行改进，给美食爱好者们奉献上口味更佳的菜肴。高师傅说，扬州蟹粉狮子头是道花功夫的菜，光是汤底就要花上两小时熬煮。此外，值得一提的是，他不仅用5个半小时将狮子头煨炖，还在这道菜中创意还加入了西班牙5J Cinco Jotas火腿，搭配经典扬州蟹粉狮子头，令肉质更为细嫩，咸味适中，如此搭配妙不可言。
Crab Meat ‘Lion’s Head’ meets Spanish 5J Ham – The Huaiyang crab-roe dish called Lion’s Head is a masterpiece of Chinese cuisine. The chef gives it the full treatment with hours of simmering in a wonderful broth. The addition of crab roe gives it a regal quality and golden hue. It has a pleasantly salty taste akin to the famous Spanish 5J Cinco Jotas ham, resulting in a fusion that is absolutely astounding. Chef Gao selects the finest ingredients, shreds the meat into the broth and leaves it with many other ingredients for the perfect amount of time to make a delicious, fragrant dish.
玛瑙银丝——所谓玛瑙银丝，玛瑙即蟹粉，花胶丝可谓银丝，初秋食补的意境也由此而来。花胶取自鱼腹，富含蛋白质与胶质，收敛固涩的同时滋补价值自然不言而喻。高师傅特选三十至四十头的优质花胶，仔细泡发后切丝并焯水，放入高汤中煮入味。花胶只需入锅煮1分钟左右，把握火候与时间的功力却需要数十年的经验。当季高邮湖蟹拆肉取蟹黄后加入葱、姜末、醋、胡椒等翻炒入味，同花胶丝一道浸入老母鸡汤中再炖煮片刻即可。而蟹粉鲜美，花胶软糯，口感与味型相辅相成，浓香四溢。
Crab Meat with Fish Maw – The fish maw is taken from the fish belly, and is rich in protein. Chef Gao selects 30 to 40 heads of high-quality fish maw, carefully slices them and then blanches them in broth. It takes only about 1 minute to cook, but needs decades of experience to control the heat and time. Then he fries the fish mar with seasonal Gaoyou Lake crab meat, green onion, ginger, vinegar and pepper. It will be soaked in authentic chicken soup and then simmered for a short time.
酒店地址：上海浦东新区富城路33号
电话：(86 21) 6882 8888转220，或(86 21) 2828 6888。
Hotel Address: 33 Fu Cheng Road, Pudong, Shanghai
Tel: (86 21) 6882 8888 ext. 220, or (86 21) 2828 6888.
杭州城中香格里拉大酒店：
Midtown Shangri-La, Hangzhou:
蟹粉烩葱油银皮佐越南蟹钳——世间好物不齿人间烟火，饕餮食客不满单一食法。杭州城中香格里拉的蒋伟峰师傅凭借25年国际酒店集团及豪华餐饮经验，始终精益求精，不断创新，他将中原的凉皮文化结合东部沿海的蟹文化；让太湖的大闸蟹与越南蟹相遇。摒弃传统观念，使得菜肴更出彩。蟹粉混合蟹膏的口感中和了单蟹粉的干，单蟹膏的腻，铺于吸饱了浓郁鸡汤的凉皮之上，最后用蟹钳点缀，盛放于鸡尾酒杯中，摇曳着傲人的身姿，鲜气十足。
Sautéed Crab with Cold Noodles and Vietnamese Crab Claw – Inspired by the combination of Chinese hairy crab with Vietnamese crab, this dish represents central China’s cold-noodle culture and eastern China’s crab culture. Having simmered in chicken broth for a long time, the cold noodles are full of the essence of chicken soup. They are then laid at the bottom of the dish. A mixture of crab roe and crab cream are used as the main filling. To finish the dish, Chef William embellishes the dish with Vietnamese crab claw.
蟹粉鳄梨酱酥皮挞挞——每当蟹肥膏腴的日子到来之际，纵使能带给人高贵的愉悦。蒋师傅熟知各种菜系，尤其擅长粤菜及各色点心。他注重食材的新鲜，提倡健康饮食，选择金黄的蟹粉与嫩绿的牛油果酱，将其充分搅拌，加入牛奶、芝士等用白兰地翻炒，经过冷藏后最终盛放于黄油做成的酥皮上，撒上西班牙火腿。纵使配料众多，口感丰富，也难以抵挡出生高贵的螃蟹成为这一季的焦点。蟹的鲜美逸出了生活轨迹，中菜西做更体现了一种生活态度。
Crab Avocado Tart Puff Pastry – This is a fusion dish which perfectly matches the special crab season, bringing diners a memorable culinary experience. Crab meat and roe are stir-fried with fresh avocado, milk, cheese and brandy. The mixture is then chilled, and then filled into puff pastry. A bit of Spanish ham is sprinkled on top. All the ingredients give this dish a rich mouth feel and an abundant taste of crab.
酒店地址：中国杭州长寿路6号 延安路杭州嘉里中心
电话：(86 571) 8733 8888
Hotel address: 6 Changshou Road, Kerry Centre, Yan’an Road, Hangzhou
Tel: (86 571) 8733 8888
上海静安香格里拉大酒店：
Jing An Shangri-La, West Shanghai:
白玉蟹液黄鱼卷——拥有三十年烹饪经验的廖自力师傅，不断在模仿中创新，在成长中摸索，深入研究粤菜菜系，将其发扬光大，可谓是不折不扣的粤菜掌门人。此次结合粤菜精髓，廖师傅精心选用上好黄鱼，与蟹液巧妙搭配，吊出鲜味。黄鱼腌制，压碎成鱼泥并稍作调味，加入鲜百果茸，此时用廖师傅特制的蟹油拌馅，随后用切片冬瓜将鱼茸卷起放入蒸锅烹饪，最后用蟹液扒上鱼茸使其充分交融，瞬间香气四溢。
Fish Roll with Hairy Crab Sauce – Channelling the essence of Cantonese cuisine, Chef Liao carefully choses yellow croaker as a base, using salt seasoning to pickle it and crushing it into paste. He adds some fresh fruit puree into his exclusive refined crab oil and mixes all the ingredients. He then slices white gourd into pieces and steams it with the fish. Finally, he pours his exclusive crab sauce onto the dish, filling the room with the aroma.
雀巢蟹粉烩鲜河虾——秋风拂面，细细品味鲜美的蟹粉与虾肉在唇齿间冲撞出的火花，赏菊赋诗，美食相伴，风雅之余，愉悦与满足更上一重。廖师傅选择用雀巢盏点缀，芒果肉、面粉和忌廉奶搅拌混合成浆并炸成鸟巢的形状。河虾拨出虾仁用糖，盐，胡椒粉，蛋青调底味爆炒，大閘蟹拆肉加上少许高湯提炼出精髓，将“鲜”发挥到了极致，便淋于巢上，使汁液与食物融合入味，层次丰富的同时，也提升了感官享受。
Nest of Crab Meat and Roe with Shrimp – The wind is blowing and autumn is the best season for hairy crab. Chef Liao mixes mango, flour and milk cream, and then fries the mixture into the shape of a nest. He stir-fries shrimp mixed with salt, pepper, sugar, egg white. He seasons shredded crab meat and adds a little stock to bring out its ‘freshness’, and then pours it over the ‘nest’ with shrimp. Guests will have a sensory experience while enjoying this delicious dish.
酒店地址： 延安中路1218号南京西路静安嘉里中心
电话：(86 21) 2203 8888
Hotel address: 1218 Middle Yan’an Road, Jing An Kerry Centre on West Nanjing Road, Shanghai
Tel: (86 21) 2203 8888
温州香格里拉大酒店：
Shangri-La Hotel, Wenzhou:
茶山杨梅酒醉蟹——温州的茶山杨梅历史悠久，品质优异而名闻遐尔。又以其个大、核小、色艳、质佳等特点而优于其他杨梅品种。而酿制的杨梅酒其口感独特，香味浓郁，口味香醇。唐汉师傅本精通粤菜料理，随着来到温州之后，对瓯菜的不断学习了解，发觉粤菜和瓯菜的相通之处，唐师傅也秉承瓯菜传统美食，然后不断创新，将瓯菜重新带回到年轻一代的视线里。此次以大闸蟹为原料，唐师傅用温州本地杨梅酒搭配黄酒精盐等醉制而成，经过四小时以上的腌渍，肉质细嫩，味道鲜美，且酒香浓郁，香中带甜！
Red Bayberry Wine-Preserved Crab – Red bayberry from Wenzhou is famous for its long history and excellent quality. It is much better than other species because of its big size, small core and beautiful colour. The wine made from it is unique, fruity and flavourful. This dish uses hairy crab as raw ingredient, which is simmered in red bayberry wine steeping for four hours. The meat turns out tender and delicious, and the wine is rich with a sweet fragrance.
蟹黄温州粉干——唐师傅不断尝试温州本土特色料理，和本地的精英师傅进行沟通，了解瓯菜的精髓。温州粉干是温州本地极具特色的一道主食。平日里，粉干加以各式各样丰富的佐料是一道无论家常亦或是酒店都会见到的传统美食。此次陆师傅用最具本地特色的粉干加以蟹黄、香菇、葱姜等加汤烧开。用蟹黄的鲜美入汤汁，让粉干充分吸收，鲜香美味。
Wenzhou Noodles with Crab Cream – Wenzhou dried rice noodles is a unique staple in Wenzhou. It is a traditional dish in the Wenzhou people’s daily lives and served not only at the restaurants, but also during family meals. This dish uses the Wenzhou dried rice noodle, crab cream and other seasonings. The noodles fully absorb the delicious soup, giving it a fresh and fantastic taste.
酒店地址：中国温州市香源路1号
电话：（86 577）8998 8888
Hotel Address: 1 Xiangyuan Road, Wenzhou, Zhejiang Province 325000, China
Tel: (86 577) 8998 8888
合肥香格里拉大酒店：
Shangri-La Hotel, Hefei:
酸辣蟹粉巢湖银鱼羹——来自广东的黄武雄师傅拥有30年的厨房管理及美食烹饪经验，他先后于北海、包头等香格里拉大酒店担任中餐行政总厨，足迹遍及全国各地。其丰富的经历使得他对各地的饮食习惯及菜品特点都了如指掌，也一直坚持对食材挑选与搭配的高标准严要求。因此此次，黄师傅他挑选产自巢湖的新鲜银鱼，焯水后与笋末和姜末混合，小火慢熬，最后撒入胡椒粉和蟹粉，完美融合了酸、辣、咸、鲜、香。
Hot and Sour Soup with Crab Roe and Silver Fish – Fresh whitebait from Chao Lake is blanched in water, mixed with bamboo shoots, slow-boiled over low heat, sprinkled with pepper and topped with clams – the perfect blend of sour, spicy, salty, fresh and sweet.
黑椒蟹粉豆腐手卷——黄师傅精选产自安徽八公山的豆腐，鲜嫩可口，过水后用黑椒和蟹粉调味，让鲜美的蟹粉豆腐与辛辣的胡椒产生味觉上的碰撞，再用酥脆的春卷皮包裹，一口咬下，让丰富的口感在舌尖绽放。这个秋日，他将带领扬子轩厨师团队，为本地食客呈献既有徽菜特色又营养健康的佳肴美馔。
Stir-Fried Crab Meat and Bean Curd with Pepper – Fresh tofu from Bagong Mountain, Anhui, is blanched in water and mixed with black pepper and crab to make delicious crab tofu with a taste of spicy pepper, which is then rolled with crispy bean skin for a rich taste.
酒店地址：安徽省合肥市庐阳区濉溪路256号
电话：（86 551）6550 9888
Hotel Address: 256 Suixi Road, Luyang District, Hefei, Anhui Province
Tel: (86 551) 6550 9888
详情及预订请致电各家香格里拉大酒店，或登陆香格里拉酒店集团网站。
Guests may get more information or make reservations directly with the participating hotels by calling the hotel’s restaurant page on www.shangri-la.com.
总部设在香港的香格里拉酒店集团是全球知名酒店管理公司，目前经营遍布22个国家和73个目的地超过95家香格里拉酒店、嘉里酒店、今旅酒店和盛贸饭店。立足亚洲，经过40多年的潜心经营，“发自内心的待客之道”已经成为香格里拉酒店集团建立于亚太、中东、欧洲、北美和环印度洋地区的品牌标志。此外，集团还有众多新酒店项目正在筹措中，主要分布在澳大利亚、中国大陆、柬埔寨、印度尼西亚、马来西亚、沙特阿拉伯和斯里兰卡。如需进一步信息或客房预订，请登陆香格里拉集团网站www.shangri-la.com。
Hong Kong-based Shangri-La Hotels and Resorts currently operates over 95 hotels with a room inventory of over 40,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in Australia, mainland China, Cambodia, Indonesia, Malaysia, Saudi Arabia and Sri Lanka. For more information, please visit www.shangri-la.com.
