In Chongqing, seafood is hard to find, and rich seafood is even more rare. As a Cantonese restaurant specializing in seafood, it is not easy for Crab Love to be recognized by diners. THE RESTAURANT'S SIGNATURE IS STIR-FRIED CRAB IN THE TYPHOON SHELTER, WHICH STEMS FROM THE OWNER'S LOVE FOR THIS DISH, JACK.D. IN 2015, JACK. D traveled back and forth to Hong Kong many times, and finally invited Xu Changlin, the former head chef of "Spicy Crab at the Bottom of the Bridge" (selected into the trusted choice ranking of Hong Kong's best seafood restaurants), to Chongqing. Xu Changlin is the second-generation descendant of fried crab in Hong Kong's typhoon shelter, and has served as the executive chef of 5-star hotels in many countries, and many celebrities such as Jackie Chan and Tony Leung have tasted his dishes. At the beginning of its opening, the Crab Love Restaurant was called an experience store, which quickly aroused the curiosity of Chongqing diners to come and try it. After one year of operation, the flagship store was officially opened, and the larger capacity met the needs of more diners. However, Xu Changlin has now left Crab Love, and the current chef is a Hong Kong chef with many years of work experience, and his dishes are also very authentic.
Crab loves seafood and is characterized by being "big". The seafood pool in the hall displays fresh seafood brought from all over the world, and the individual body is plump and appetizing. The crabs in the restaurant are all Taishan butter crabs, with 4 catties, 3 catties, 2 catties and less than 2 catties, a total of 4 sizes, and the price is expensive. Thai Fugui shrimp is more than 20 centimeters long, the order rate is very high, and the shrimp meat is very fresh. Other imported seafood such as Vietnamese bamboo shoot shell fish, Canadian whelk, American Boston lobster, etc., are fresh and ready for you to enjoy.
There are various methods of butter crab, including typhoon shelter, curry, three-color abalone sauce and pepper, ginger and shallot, steamed egg white, and nine-storied pagoda vermicelli pot. Stir-fried crab in typhoon shelter is a classic dish in Hong Kong, and the essence lies in the crispy but not crispy garlic crisp of crab. The shape of the eight pieces of the big "crab", the garlic crisp that decorates the crab body is preferably minced garlic, and the three flavors of garlic, spicy and soy sauce are integrated with each other, which is not only beautiful but also attractive with spicy taste. The shell has been cracked open in advance, and diners only need to dig out the crab meat and eat it with garlic crisp, the tight crab meat is not only sweet, but also crispy and spicy. At the same time, the typhoon shelter fried Fugui shrimp is also quite a highlight, the restaurant divides the Fugui shrimp into three sections, and after the consent of the diners, they will help to break the shell, and the diners only need to wear gloves and gently tear the shrimp meat from the abdomen to enjoy the deliciousness. The shrimp meat is slightly fluffy, slightly chewy, and spicy.
Steamed Garlic Vermicelli Shengzihuang ("Sheng" should be a clerical error in the restaurant, but actually "razor clams") is a Scottish Scalcob with chopsticks, mashed garlic and stirred with vermicelli to cover it. The meat of the razor clam emperor is smooth and chewy, full of juice and rich aroma, without the problem of being too soft or too tender or the meat is old and difficult to chew, which shows that the heat time is properly controlled.
Like the dishes of the claypot vegetable category, the crab love products are quite decent. Stewed soup, old fire soup, etc. are freshly boiled every day, and the soup is rich in color and umami rap. The performance of roast meat and brine is not very satisfactory, and the skin surface of roast goose and suckling pigeon is slightly wilted, the crispness is not enough, and the fat is too fatty; Due to the lack of umami in the brine, the brine platter has a mediocre performance, like the brine foie gras is not soft and glutinous, and the entrance slag feeling is heavier, which affects the evaluation.
The service of Crab Love is basically proper and neat, but the waiter rarely smiles throughout the whole process, and will not make any introduction to the dishes when serving, and the details need to be improved. In mid-2018, Crab Love underwent a round of renovation, but the indoor hall environment was still slightly cluttered and the space was not high; The outdoor hall is composed of many glass and steel bars, and the opposite side is a delicate artificial lake, which is bright and bright during the day, and has a better view; There are a total of 7 private rooms on the second floor, with small, medium and large scales, with a maximum capacity of 8, 12 and 15 people respectively, and the minimum consumption is 2000, 3000 and 3500 yuan respectively, and there is no service fee.
