Dining
Eat beat
Updated: Nov 4, 2019
China Daily
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A shellfish indulgence
Chef Ho Hau Yuen at Jia restaurant has created several dishes to celebrate the crab harvest season. Drunken crab is one to enjoy, with steamed crabs from Yangcheng Lake, weighing in at around 180 grams apiece, marinated with 20-year-old yellow rice spirit. The recipe highlights the tenderness and freshness of the crab meat and roe.
No 2A Jiangtai Road, Chaoyang district, Beijing. 010-5926-8281.
