Surprise Your Guests With Sumptuous Hairy Crabs at Rosewood's The House of Dynasties
It’s the season to get together with close friends and family and enjoy delicious food. You may have heard that the ninth and tenth months of the Chinese lunar calendar are the peak season for delicious hairy crabs, and if you live long enough in China, you might come to appreciate and even crave these fresh, sweet, lovely little creatures.
On the fourth floor of the Rosewood Beijing on the east third ring road, The House of Dynasties provides hairy crab on their a la carte menu, with an elegant atmosphere and large private rooms decorated according to the styles of different dynasties. We were invited to sample some of their dishes, and, as you may predict, they are all crab-related.
The meal kicked off with some starters, such as poached okra with chili sauce (RMB 38), jellyfish head with cucumber and vinegar (RMB 38), and barbecued pork belly with fried skin. The okra, dusted with crushed peanuts, was fresh and crunchy, and well-flavored with soy and chili sauces. The steamed bun with hairy crab roe and black boar (RMB 138), if you follow our food blog closely – or if you have any common sense, really – you might be aware of our love for xiaolongbao. This dish elevated the universally beloved, often casual dish in a culinary Cinderella story, as it sits elegantly in a rich sauce of hairy crab roe. Yes, this incredibly soupy bao is like a princess: She requires effort and technique (i.e. chopstick skills) to win her heart (we suggest you grab her by the pleats, Trump-style, and use a spoon for extra security). The soup inside the bao was delicious, slightly sweet, and balanced by the hearty boar.
The deep fried shrimp ball filled with hairy crab roe (RMB 248) won some cheers during the meal, the crispy and hot crust of the ball encasing a blend of shrimp, hairy crab roe, and cheese. The sautéed shrimp, hairy crab meat, and roe (RMB 328) combined for a pleasant umami flavor.
The star was the flaming hairy crabs (female 175g/male 225g, RMB 388 each), of course. Preserved in yellow rice wine to keep the delicate flavor and moisture, the hairy crabs were steamed and then flambéd with baijiu. The process of flambéing those crimson crabs certainly pushed the meal to its climax. Personally, we don’t care whether the crab is male or female, but according to Chinese foodies, the ninth month is when the females have a darker and denser roe, while the tenth month is best for males to turn egg-yolk orange and extra creamy. Don't worry, chopstick noobs: You will be offered a pair of disposable rubber gloves, so you are free to get sloppy.
The crab meat was abundant and very fresh, and the tantalizing roe in bright yellow was rich, creamy, buttery and sultry, with vinegar and shredded ginger provided for dipping to bring out more spicy and acidic flavors. To pair with the hairy crab, you will be served with a cup of hot yellow rice wine – sharp and round to warm you up and round it off.
Also offering Cantonese dim sum, the House of Dynasties has an obvious air of luxury and unique décor representing different ancient eras of Chinese history, juxtaposed with views of the bustling third ring road traffic. If it’s time to burn the money you've been saving, this is the perfect place to indulge in delicacies with your loved ones.
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Photos: Tracy Wang