A chicken oil flower carving steamed flower crab with Chencun noodles is amazing. Not to mention, the flower crab meat is soft and smooth, fresh and dripping, thanks to the professional vision of full-time buyer Ah Shitian who went to the Aberdeen Fish Market in the early hours of the morning. Secondly, Ye Yinan said in previous interviews that Cantonese cuisine will use the same soup for cooking, but Taipanlou abandons this tradition, and the key to seasoning is often to spend time refining oil and cooking various types of meat or The seafood sauce ensures the unique taste of each dish. Chicken Oil Flower Carving Steamed Flower Crab This dish brings it into full play. When steaming the flower crab, the juice boiled with popular database kelp and large clams will be added to bring out the umami of the flower crab. The Huadiao Sauce is also decorated with homemade chicken oil, which is full of layers. And the Chencun noodles never lose their color. The delicate handmade Chencun noodles are full of umami, which makes people want to stop and never forget them. Chicken Oil Flower Carved Steamed Crab 2 Chicken Oil Flower Carving Steamed Crab. The second thing that impressed me at the banquet was a fish and rice soup with large flower shrimp balls. Because I read an article earlier, talking about the hidden menu of Taipanlou, a bowl of white porridge with geoduck, which makes people hang three feet. As soon as I sat down, I immediately asked if I had this food, and the waiter said that the closest thing was to cook prawns with fish and rice soup. When serving, serve whole shrimp, the shrimp head is crispy fried to a salty fragrance, with a few drops of shrimp oil and a few round shrimp seeds, it is very delicious, and the texture of the rice soup is only available in those Cantonese restaurants with solid skills. old taste.