鴻雁已遠，菊染黃英，農曆九月終於來到。喜食螃蟹的人們講究「九雌十雄」，於是寒露時節啖蟹，順理成章地成為時尚。
The swan flew away, the petals of the chrysanthemum are colored yellow, and the September of the Chinese lunar calendar has finally arrived. Crab lovers are anticipating the appropriate crabs in season, so eating crabs in Cold Dew days has naturally become popular.
《晉書·畢卓傳》中曾提到：「得酒滿載百斛船，四時甘味置兩頭，右手持酒杯，左手持蟹螯，拍浮酒船中，便足了一生矣!」
Book of Jin, Story of Bi Zhuo mentioned: There are hundreds of litters of wine on the boat. The delicacy from four seasons is put aside on the bow. Holding a crab's claw in the right hand and a cup of wine in the other. Paddling and swimming about in a pool of wine, with such I'd be content to spend my whole life!
今天，我們便將僑福芳草地裡的各式蟹料理匯集成篇，為您呈現一場應季而享的「蟹宴」。
Today, we have assembled all kinds of crab dishes in Parkview Green FangCaoDi to present you with a season’s feast.
正是吃蟹的好時節，華麗回歸的新明園粵菜餐廳精心設計了多款蟹粉菜式，為金秋獻上鮮美的滋味。
It is just the season to eat crabs. Xin Ming Yuen, the exclusive Cantonese restaurant, has designed a variety of exquisite crab entrée, offering the dainty dishes to the golden autumn season.
清蒸大閘蟹，一皇一後，一次滿足客人兩種美食體驗：蟹黃鮮香油脂細膩，蟹膏口感豐腴圓潤。配上甘甜暖胃的薑茶，既美味又健康。
Steamed male and female crabs, which satisfy the diner with two eating experiences at one time: the crab roe is buttery and tasty, and the crab cream has a thicker and satisfying sensation. Paired with the sweet warm ginger tea, it is delicious and healthy.
生拆蟹粉扒蒸乳酪，4兩的母蟹，5至6兩的公蟹，拆肉取出蟹黃和蟹膏加入薑末慢火炒成蟹粉，加入鮮甜的蟹湯收汁，待色澤金黃誘人香味四溢，扒在蒸的濃香滑嫩的乳酪上，確是一道色香味俱全的秋之美食。
Steamed Cheese with Hand Shredded Crab Meat, choose female crabs weighing 200 grams and male crabs weighing 250 to 300 grams, remove the shells, slowly fry the crab meat, crab roe, and crab cream into crab paste with minced ginger. Add the fresh and sweet crab soup and wait for it to reduce, when the color turns golden, the fragrance is flowing, then place it on the steamed creamy cheese. It is indeed a delicious autumn delicacy.
生拆蟹粉扒蒸乳酪
Steamed Cheese with Hand Shredded Crab Meat
酥皮蟹盒，層層細緻酥脆的千層酥，承載著滿滿鮮甜嫩滑的蟹肉，放入焗爐中考得金黃，入口外酥內滑，蟹肉鮮嫩，口感層次豐富。
Crabmeat tart, the sweet and tender crab meat is covered with layers of delicate and crisp puff pastry, grilled in the oven until golden brown. It is crispy on the outside and smooth on the inside. The fresh and tender crab meat is well complemented by the many layers of texture.
此外，新明園更是貼心地推出了「蟹之宴」，一次便可嘗遍紛繁多樣的蟹粉菜式。
Also, Xin Ming Yuen has even considerately introduced the Autumn Crab Menu, for an abundant experience of different crab dishes.
然壽司
The Zen Japanese Restaurnat
然壽司精選原產於俄羅斯以及日本周邊海域的松葉蟹，製成松葉蟹殼燒。濃鬱絲滑的入口感，仿佛在舌底藏了一整個北太平洋。
The Zen Japanese Restaurant selects Matsuba crabs from the seas around Russia and Japan to make the Snow Crab Shell Pot. The creamy and silky texture feels as if the entire North Pacific hides under the tongue.
松葉蟹火鍋，則將特別配比的蔬菜與鮮甜滑嫩的蟹肉完美結合，小抿一口，香味便立刻充斥在口腔之中，令人回味。
The Matsuba Crab Hot Pot is a perfect balanced combination of vegetables and fresh, sweet, and tender crab meat. Only a small mouthful, the aroma will immediately fill the mouth, and leave a lingering aftertaste.
松葉蟹火鍋
Matsuba Crab Hot Pot
每年金秋時節限量供應的鼎泰豐蟹宴，是食客們一大期待。青背白肚、蟹體結實、膏黃豐滿的大閘蟹，被做成各式各樣的佳餚，搭配黃酒享用，便是最應季的饗味。
The DIN TAI FUNG Crab Feast, which is available in limited quantities every year in the golden autumn season, is highly anticipated by diners. Hairy crabs, with a green back and white belly, firm crab meat, and rich crab roe, are used to make numerous delectable dishes. Paired with yellow rice wine, it is the most seasonal flavor.
蟹粉小籠包，手工精製的黃金十八褶下包藏著濃鬱的湯汁。
Shanghai Hairy Crab Roe and Pork XiaoLongBao, the rich soup hides in the exquisite eighteen folds made by hand.
蟹粉小籠包
Shanghai Hairy Crab Roe and Pork XiaoLongBao
蟹粉炒年糕，顆顆被蟹粉包裹的水磨年糕嚼在嘴裡，軟糯香甜。
Braised Shanghai Hairy Crab Roe and Meat with Rice Cakes, chew the rice cakes wrapped in crab roe and meat sauce, soft and sweet.
蟹粉炒年糕
Brased Shanghai Hairy Crab Roe and Meat
with Rice Cakes
一枚蟹鬥，將蟹粉、蟹肉與芝士完美地融匯在一起，入口後方可體會其鮮美；澄黃的酒中浸泡著的醉蟹，更是「蟹不醉人，人自醉」 。
A Crab Cake is a perfect blend of crab roe, crab meat, and cheese. The true deliciousness can only be understood with a bite. The Shaoxing Wine Preserved Crab is obsessive just by the look of it, let alone the taste.
醉蟹
Shaoxing Wine
Preserved Crab
蟹粉搭配面雖已不是新潮菜式，但伊藤酒菜處精心推出的這款蟹粉稻庭烏龍麵，取應季大閘蟹黃與日本秋田縣手作稻庭烏龍麵，在傳統的製作過程中進行了許多改進，成就了這份看似簡單，卻能讓食客留戀的菜品。
Crab meat and crab roe noodles are no longer a unique dish, but the Crab Roe Inaniwa Udon launched by ITO Restaurant is made from seasonal hairy crab roe and Akita handmade Inaniwa udon noodles. Many improvements have been made in the traditional production process, and finally, this seemingly simple dish became nostalgic for the diners.
蟹粉日本手打稻庭面
Crab Roe Inaniwa Udon
煮茶、烹酒、品蟹。屬於秋日的味道安穩落肚，方不負這金秋好時光。僑福芳草地願您喜歡今日的推薦。
Make tea, cook wine, taste crabs. Only by sending every taste of autumn to our stomach can we say that we have lived up to this golden autumn time. Parkview Green FangCaoDi hope you enjoyed today's recommendation.
*文中部分圖片來源於網絡
*Some pictures originate from the Internet