{"id":2292,"date":"2026-08-31T09:28:39","date_gmt":"2026-08-31T01:28:39","guid":{"rendered":"https:\/\/mingjuanlou.taichungic.com\/?p=2292"},"modified":"2026-08-31T11:51:45","modified_gmt":"2026-08-31T03:51:45","slug":"mjl-seasonal-menu","status":"publish","type":"post","link":"https:\/\/mingjuanlou.taichungic.com\/en\/news-en\/mjl-seasonal-menu\/","title":{"rendered":"Ming Juan Lou | Golden Autumn Crab: Four Expressions of Cantonese Craftsmanship"},"content":{"rendered":"\n

Recommended for two consecutive years by the Michelin Guide Taiwan, Ming Juan Lou is rooted in traditional Cantonese cuisine, with a distinctive touch for weaving in Taiwan’s local ingredients and contemporary flavors. As mud crab enters its richest season of the year \u2014 full of meat and roe \u2014 our culinary team has selected female Budai crab from the coast of Chiayi, each weighing approximately 600 grams. Drawing on the distinct texture, moisture and depth of flavor found in the claw, body, roe and fat, the chefs apply steaming, braising, baking and tossing techniques to craft four distinct expressions from a single crab.<\/p>\n\n\n\n<\/br>\n\n\n\n

First Expression: Steamed Budai Crab Claw with Shrimp Mousse and Conpoy<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

The tasting menu opens with a steamed dish that lets the crab claw’s pure flavor shine. Egg white is gently steamed over low heat to a silken, custard-like texture, then topped with a whole Budai crab claw, hand-pounded shrimp mousse and conpoy. The egg white is light and delicate, the crab claw tender with bite, the shrimp mousse adds natural sweetness, and the conpoy \u2014 matured through slow drying \u2014 lends a deep, lingering umami to close the dish.<\/p>\n\n\n\n<\/br>\n\n\n\n

Second Expression: Braised Bird’s Nest with Budai Crab Meat<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Built on a classic Cantonese superior broth, this dish is slow-braised with delicately handpicked crab meat and premium bird’s nest. The broth must carry enough body to support the crab’s sweetness without becoming overly rich; the bird’s nest absorbs the essence of the broth, while the handpicked crab meat retains its fine, natural texture \u2014 together delivering both the depth of the broth and the inherent sweetness of the crab.<\/p>\n\n\n\n<\/br>\n\n\n\n

Third Expression: Baked Budai Crab Shell with Wild Mushrooms and Cheese<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Handpicked crab meat is tossed with wild mushrooms and onion, then returned to the crab shell and finished under the broiler with a layer of cheese. The high heat draws out the crab’s natural sweetness, blending it with the earthiness of wild mushrooms and the sweetness of onion, while the cheese forms a lightly caramelized top that seals in the crab’s tender moisture within. Bringing a Western baking technique into a Cantonese banquet setting, this dish gives the traditional autumn crab a distinctly contemporary expression.<\/p>\n\n\n\n<\/br>\n\n\n\n

Fourth Expression: Sanuki Udon with Budai Crab Roe<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Crab roe is slowly stir-fried to release its full, rich aroma, then tossed together with crab claw meat and springy Sanuki udon. Every strand of noodle is coated in the essence of the roe \u2014 the first taste reveals the roe’s deep richness, followed by the natural sweetness of the crab meat and the wheat aroma of the noodles. Full-flavored yet never heavy, this dish brings the four expressions of crab to a satisfying close.<\/p>\n\n\n\n

The full menu extends beyond these four crab dishes. It opens with the “Autumn Harvest Platter” \u2014 Hokkaido scallop, zucchini pear roll with mullet roe and caramelized barbecue pork \u2014 awakening the palate with freshness, fruitiness and smoky char. This is followed by seasonal greens in rich chicken broth and a butterfly pea dumpling with salmon and shrimp, before closing with double-boiled fresh milk with ginger juice, slow-simmered with aged ginger. The menu moves from light and delicate to rich and deep, then returns to gentle warmth \u2014 a complete expression of the rhythm and pacing that defines a true Cantonese banquet.<\/p>\n\n\n\n<\/br>\n\n\n\n

Golden Autumn Crab: Four Expressions of Cantonese Craftsmanship\uff5cMenu Overview<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Autumn Harvest Platter<\/strong>: Hokkaido Scallop | Zucchini Pear Roll with Mullet Roe | Caramelized Barbecue Pork<\/p>\n\n\n\n

Steamed Budai Crab Claw with Shrimp Mousse and Conpoy<\/strong>: Delicate Egg White Custard | Crab Claw | Shrimp Mousse | Dried Scallop<\/p>\n\n\n\n

Braised Bird’s Nest with Budai Crab Meat<\/strong>: Superior Broth | Handpicked Crab Meat | Premium Bird’s Nest<\/p>\n\n\n\n

Baked Budai Crab Shell with Wild Mushrooms and Cheese<\/strong>: Handpicked Crab Meat | Wild Mushrooms | Onion | Gratinated Cheese<\/p>\n\n\n\n

Sanuki Udon with Budai Crab Roe<\/strong>: Sanuki Udon | Budai Crab Roe | Crab Claw Meat<\/p>\n\n\n\n

Seasonal Greens in Rich Chicken Broth<\/strong>: Market Seasonal Vegetables | Superior Chicken Consomm\u00e9<\/p>\n\n\n\n

Signature Cantonese Dim Sum<\/strong>: Butterfly Pea Dumpling with Salmon and Shrimp<\/p>\n\n\n\n

Double-Boiled Fresh Milk with Ginger Juice<\/strong>: Aged Ginger | Fresh Milk<\/p>\n\n\n\n<\/br>\n\n\n\n