[ 大闸蟹, 自家制乌冬, 发酵绿三八酱 ]
[ Chinese Mitten Crab, Housemade Udon, Fermented Green Chili Sambal ]
[ Chinese Mitten Crab, Housemade Udon, Fermented Green Chili Sambal ]
蒸熟的时令大闸蟹，保留蟹黄原有的鲜甜；蟹肉细细拆下，拌入发酵绿三八酱，让原本单薄的鲜味有了错落有致的复合感。碗底铺上一层特制的乌冬，咬感软韧Q弹，这是独属于秋天的滋味。
再请喝一口用葵花鸡、五指毛桃与板栗同蒸出来的茶汤；加入潮汕黄枝香单丛茶与老姜一同沁煮。五指毛桃自带的那种类似椰奶的清香，与三八酱、香料碰撞出一种温润的咖喱香气；而单丛茶特有的茶底与韵味，则在最后悄然荡开，余香悠长。
Seasonal Chinese mitten crab is steamed to preserve the natural sweetness of its roe, while the delicate hand-picked crab meat is tossed with fermented green Sambal, adding a layered complexity to its savory flavor. At the bottom lies custom-made udon noodles—supple, chewy, and rich with the distinctive taste of autumn.
Follow this with a sip of double-boiled tea-infused broth, crafted from Sunflower Chicken, Ficus hirta (hairy fig root), and chestnuts, gently infused with Teochew Huangzhixiang Dancong tea and old ginger. The native, coconut-like fragrance of the Ficus hirta collides with the Sambal and spices to yield a warm, curry-like aroma, while the deep, subtle tea undertones of the Dancong slowly unfold on the finish, leaving a lingering, elegant aftertaste.
[ 2026, AVANT ]