Despite its resemblance to French Terrine, the dish harbors an authentically Taiwanese soul. The spirit of crabmeat balls, a traditional dish served in local restaurants during the period of Japanese rule, is alive and well within this culinary creation. As summer transitions into fall, pomelo season descends upon us. Pieces of sweet seasonal pomelos from 60-year-old trees grown in Madou, Tainan, serve as the base of this dish. Red and juicy crab roe, a favorite among gourmets, is layered on top of the pomelo together with fresh, tender, and succulent crabmeat. Premium 18-year Shaoxing wine is then added to bring out the aroma of the ingredients to create a wonderfully layered dish saturated with the flavorful essence of the sea, served with a clear soup made from cold-pressed tomato juice.
It includes Sugar Can Smoked Chicken, Tana-Braised Wild Abalone, Additive-free Chinese Sausage, Three-color Egg & Squid Roll, Freshly Baked Mullet Roe.
In ancient China, women would have an ornamental design, called a huatian, in between their brows as part of their makeup. The chef, inspired by this stylistic trend, created a dish and paid tribute to this cultural practice by incorporating the term huatian into its name. The generous portion of crab roe from autumn crabs makes the dish even more divinely irresistible. Each of the many steps that go into making this dish is carried out meticulously by hand. Organic white gourd is used to create a translucent jade-colored pouch that reminds one of glazed glass. This delicate pouch is filled with crabmeat, crab roe, and organic shiro shimeji mushrooms. A bite into this exquisite dumpling brings forth a burst of flavors harvested from both the mountain and the sea. The refreshing taste of the chicken soup, the sweetness of the crabmeat, and the fragrance of the crab roe fill the diner's mouth with the very first taste.
Solidly-built and succulent chicken drumsticks from free-range chickens are marinated for an entire day with indigenous cinnamon leaves, which are native to Taiwan and carry a light and sweet flavor. Then, basil leaves and onions are added for additional flavoring before the meat is wrapped in banana leaves and roasted. The unique taste of the dish is absolutely captivating!
Live wild crabs have been carefully selected to be the star of this dish. These crabs are fleshy and well-grown, each weighing a minimum of 12 liang (around 450g), and have been tested for veterinary drugs and heavy metal residues, making them a safe and hearty meal to be enjoyed. The succulent and sweet crab meat is placed on the aromatic rice cake that has been stir-fried with log mushrooms, chestnuts, and sun-dried shrimps from Penghu. Then, the dish is steamed, during which the glutinous rice soaks up the savory goodness of the juicy crab meat. The mouth-watering rice cake and rich-tasting crab meat are then brought together with various seafood delicacies such as braised abalone, mussels from Matsu, salted squid, clams with garlic, and salmon roe from Japan. The dish is a seafood carnival starring the best seafood that Taiwan has to offer.