Guo Bin Zhong Can Ting

This is a stone pot dish combining Sichuan peppercorns (青花椒) and fresh red crab. The red crab meat is sweet and tender, with clams adding umami. The Sichuan peppercorns provide a unique numbing and slightly spicy flavor, with a rich broth and distinct taste.

A classic signature dish from Hong Kong's typhoon shelter. Large mud crabs with plump meat are selected, deep-fried to lock in the juices, then stir-fried with plenty of fried garlic crisps, fermented black beans, and chili. Crispy on the outside, tender on the inside, with a rich garlic aroma and a crispy, savory taste.

This is an exquisite crab meat dish. Fresh crab meat is mixed with a delicate green pea puree, filled into the crab shell, and baked. The texture is dense and smooth, with the pea aroma and crab meat's sweetness perfectly blended for a refreshing and elegant flavor.

Virgin crabs (unmated female crabs) are selected for their tender, sweet meat and abundant roe. The crabs are encased in coarse salt and baked, which perfectly preserves the original freshness and juices of the crab meat, with a subtle salt-baked aroma.

Large mud crab is stir-fried with rich black sesame oil and old ginger, releasing a fragrant aroma in the broth. The accompanying handmade noodles absorb the essence of the sesame oil and crab's sweetness, with a smooth texture. This is a nourishing dish with Taiwanese characteristics.

A luxurious version of Cantonese congee. Based on large mud crab (沙公) and dried scallops (瑤柱), the rice is simmered until creamy and blossoms. The congee base absorbs the ultimate sweetness of the seafood, with a smooth texture, allowing you to taste the deliciousness of crab and scallops in every bite.

A steamed crab dish with Hunan cuisine flavors. The mud crab is steamed with a generous amount of chopped chili and garlic, laid over wide rice noodles (板條) at the bottom. The crab meat is tender, and the noodles absorb the fragrant spicy sauce, creating a rich and appetizing flavor.

A robust and spicy crab dish. Large mud crab and clams are cooked in a clay pot with a special spicy sauce. The crab meat is flavorful, spicy, and fragrant, suitable for diners who enjoy strong flavors and spicy food.

A creative dish combining red crab with Hong Kong-style turnip cake. Stir-fried with flavorful XO sauce, the turnip cake is pan-fried until crispy on the outside and tender on the inside, absorbing the deliciousness of the XO sauce and crab meat, resulting in a rich texture.

A delicacy exclusive to the autumn season. Hairy crabs are renowned for their rich and abundant roe. Steamed simply to best highlight their unique sweetness and aroma. Typically served with Zhenjiang vinegar and shredded ginger to enhance freshness and counteract the cold.