The Highest Chinese Restaurant in Shanghai|Enjoy a Crab Feast by Master Chef Zhou Xiaoyan
Sorry, I was wrong. I just wanted to keep it to myself until I realized that the Huaiyang crab feast by Master Chef Zhou, an inheritor of intangible cultural heritage, was coming to an end at Tianzhijin. Fortunately, the crab season came late this year, and the crab feast set menu, which brings together the best of everything, is still available.
At Tianzhijin, the highest Chinese restaurant in the world, you can enjoy the best Huaiyang crab feast by a master chef, paired with Master Chef Zhou's selection of 20-year-old Qingyu, 30-year-old Hongyu, and 40-year-old Baiyu Gu Yue Long Shan Guojiang yellow wine. It doesn't get any better than this!
Yujin Autumn Chrysanthemum and Wild Goose Flying South
The name itself is poetic, and even the name of the dish was given by Master Chef Zhou himself. No wonder he is called Professor Zhou in the industry, and even this winter has become more elegant and bright.
The bird's nest dyed golden with crab roe, with a few petals of autumn chrysanthemum floating on top, is already a feast for the eyes. I didn't expect that just one sip of the hot soup would intoxicate me, with the base soup of fermented rice vinegar, a tantalizing hint of sour and spicy, and the charming aroma of slightly fermented rice wine, flowing down my throat, making me feel invigorated.
Grapefruit and Thyme Crab Shell
Crab shells are everywhere, but this is the first time I've seen one adorned with vibrant orange and grapefruit. Don't be fooled by the size of the crab shell, as it contains crab roe made from four freshly shelled crabs, covered with thyme like snow. The crystal-clear fruit vinegar granules are not just for decoration, but when crushed and mixed with everything, the rich aroma of crab and fruit fills your mouth, making it truly exceptional.
Crab shell, stir-fried crab roe, crab-stuffed orange... Upon closer inspection, each dish is a familiar classic, yet each bite is like meeting a familiar stranger... In amazement, all I can do is kneel.
There is also crab roe and gelatinous fish maw in the crab roe vermicelli, rose sea salt baked lake crab, cabbage with tender crab sticks, and even the potstickers are filled with crab meat...
At that feast, I was intoxicated by the floor-to-ceiling windows filled with the neon lights of Shanghai at night, the table reflecting the crystal chandelier resembling a blooming peony, the rich aroma of Guojiang Qingyu, Hongyu, and Baiyu, and the brilliance of crab roe and crab paste, not wanting to wake up at all.