If you talk about crabs in Hangzhou, Tianlun can be regarded as a business card of Hangzhou crab cuisine. Its manager, Lu Jiangwen, has been making crabs for many years, and has studied the matter of remediating crabs finely, and is the founder of Jiangwen Crab Feast. The crab feast is held in Tianlunli from October 1st to December 31st every year, with a daily limit of 10 people, divided into 9 dishes such as appetizer, main course and main dish.

In Hangzhou, if you want to eat crabs or even crab feasts, high-end can go to hotel restaurants such as Jinsha Hall, low-end ones are everywhere, and it is not worth making a special trip, and Tianlunli is a cost-effective restaurant that provides high-quality crab products at mid-end prices. In Tianlun, you can eat different varieties of crabs all year round. In summer and autumn, the main crab in the family is the butter crab. Butter crab is a valuable crab species that is widely sought after by gourmets in Guangdong, Hong Kong and Macao, and only the end of May to mid-August of the lunar calendar is the best time to taste butter crab. Butter crab is a mature blue crab, under the alternating action of sun and rain, the crab paste in the body is melted into golden oil, which penetrates into all parts of the body, and the whole crab is filled with butter, so it is called butter crab. Due to the influence of sunlight and temperature, this crab is only produced in a part of the South China Sea, and out of 1,000 blue crabs, only 3-5 can be turned into butter crabs, which is very rare. Because of the special nature of butter crabs, their transportation and cooking methods are also relatively special, crab foot breaking is a taboo, once the butter crab has a wound, a body of butter will leak along the wound; When cooking, you also need to use ice cubes and rice wine to make the crab slowly lose consciousness, and then carefully scrub and basket, and when steaming, you need to steam enough, control the time according to the size of the crab body, and keep it fresh and tender without losing oil. The butter crab produced in Tianlun is divided according to the size of the head, no matter the size, the crab roe is relatively full, the first-hand crab is the top butter crab, and the crab foot part of the first-hand crab in Tianlun is oozing with crab oil, the paste color is clear yellow, the color is uniform, the taste is smooth and fragrant; Second-hand crabs rarely see crab oil seeping into the crab feet, the cream color is yellow and red, still fresh and sweet, and the fragrance is better than that of ordinary blue crabs; The crab oil of third-hand crabs is not well penetrated, so it is not necessary to try it.

Spring is a good season to eat Taishan dying crab, dying crab is a civilian version of high-quality crab species, for young female crabs, the meat quality is sweeter than the general meat crab, May is the most plump time for dying crabs, peel off the back cover of steamed crabs, crab roe is semi-liquid like quicksand salted egg yolk, the entrance is sweet and fresh, quite the beauty of butter crab and hairy crab. As for autumn and winter, the traditional season of eating crabs, Tianlunli will supply Taihu Lake crabs full of fat, crab species for high-quality purebred Yangtze River Chinese mitten crabs, after steaming, its crab roe color is golden, full of oil, full of meat, very pleasing to the eye, mature Taihu Lake crab crab flavor is more intense. Taihu crab will also be made into sauce drunk crab in autumn and winter, the meat is tender and yellow and glutinous, the wine taste is light, and the fragrance is not fishy. Tianlunli's homemade crab vinegar has a unique flavor, with more than 10 kinds of spices and condiments added to make the flavor sweet.

In addition to steamed crabs and other whole crabs, Tianlunli also produces crab dishes made of various varieties of crabs, such as stir-fried crab roe, crab roe xiaolong, crab roe tofu, etc., all of which have outstanding flavors, among which the signature fried spicy crab is made of bean paste, green onion, ginger and garlic, purple pepper, etc. as condiments, which fry the meat crab to crispy, sweet and spicy, it is a good snack, but the spicy taste is heavier, and there is a sense of covering up the freshness of the crab.

There are not only crabs in Tianlun, but also rich in Jiangnan cold dishes, seasonal stir-fried dishes, etc., and there are also many famous local dishes in Hangzhou, but the restaurant is not good at cooking and seasoning hot dishes, and the taste lacks a certain fineness and exquisiteness, which is incomparable with the production of crabs.

The restaurant has a clean and tidy environment, and after seating, it feels comfortable and spacious. The waiter is patient and courteous, and the arrangement of serving food is more orderly, but there are also cases of poor hospitality when customers are often inadequate. The hall in Tianlunli does not accept reservations, and the restaurant starts queuing after half past five, so if you want to eat, you should arrive as early as possible to avoid waiting for a table too long. If the reservation of the box should be one to two days in advance, the minimum number of people in the box can be booked, the service fee is 300 yuan, and the total consumption reaches 1,000 yuan without service fee.