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Autumn Breeze, Bountiful Crabs: Four Seasons Hotel Tianjin Presents an Exquisite Autumn Crab Feast

November 11, 2024,

Tianjin, China

Tianjin’s autumn heralds a cherished tradition celebrated as "Crab Autumn," a season in which the city’s prized crabs reach their peak flavour and quality. As noted in the renowned Tianjin Wei Zhi, “Tianjin’s crabs are the finest in the world,” encapsulating the esteem in which these delicacies are held by locals and visitors alike. Embracing this cherished time, Four Seasons Hotel Tianjin invites food lovers to Jin House, where Executive Chinese Chef Albert Li has designed an exclusive menu that captures the spirit of autumn. This culinary journey masterfully showcases the finest hairy crabs and local portunid, blending northern and southern Chinese culinary techniques to present the season’s best.

The journey begins with Chef Li’s aged Huadiao wine-marinated hairy crab paired with Minnan Oolong tea, a sophisticated prelude that sets the tone for an exceptional meal. Chef Li meticulously steams and marinates the finest hairy crabs in aged Huadiao wine, creating a tender dish infused with a delicate sweetness and tantalizing wine aroma. The meal progresses to a warming bak kut teh crab soup, a blend of southeast Asian spices and traditional herbs, offering a welcome embrace against the autumn chill.

For the main event, indulge in Chef Li’s ginger and perilla-baked portunid, inspired by Tianjin’s treasured local portunid. This dish, baked at a high temperature to lock in its robust flavour, is served in a clay pot that releases a fragrant blend of crab, ginger, and perilla – an aroma that invites one to savour each bite. Further highlights include delicate creations such as fried jade scallops with coral and crab-stuffed emerald melon, which present a medley of flavours and textures that elevate the dining experience.

The journey concludes with a traditional Cantonese ginger milk pudding, a dessert that warms the soul and provides a perfectly balanced finish.

Crab season calls for yellow wine as the perfect pairing, a classic favourite among refined scholars since ancient times. Jin House elevates this tradition with aged Nu’er Hong, a renowned yellow wine, blended with seasonal ingredients to create three distinct pairings for crab. The “Juvenile Tour” evokes the fragrance of osmanthus wine, ideal for those who enjoy a poetic touch; “Heavenly Snowfall” offers a simple, serene drink to enjoy on its own; while “Dream Back” conjures a tranquil, dreamlike state. These thoughtfully crafted wine pairings bring an added dimension to the dining experience, making each dish even more memorable.

Jin House Chinese Restaurant has earned the prestigious Black Pearl Restaurant Guide recognition for seven consecutive years, celebrating its reputation for refined Cantonese cuisine. Under the guidance of Executive Chef Albert Li, the restaurant combines time-honoured Cantonese techniques with innovative, seasonal inspirations. The restaurant’s “Milky Way waterfall” ambiance, adorned with cascading crystal lighting, tranquil water features, and an elegant sunken lobby, creates an artistic and immersive dining environment.