Hupan 28 Summer Menu Launch, the Drunken Crab is Amazing

Hyatt Hangzhou

Among the seasonal dishes of spring, summer, autumn, and winter, I personally prefer summer the most, especially for the lightness and freshness of summer dishes.

At lunch today, the most captivating dish was the starter: Drunken Juvenile Crab with Moutai and Xiangxue Wine. Drunken crab is common, but Moutai drunken crab is truly luxurious. Paired with Shaoxing Xiangxue yellow wine, it balances the intensity and sweetness—a fascinating combination.

Purple Cabbage with Golden Scallops in Dressing. This pairing is very refreshing; the crispness of the purple cabbage highlights the tenderness of the scallops, and the dressing method is perfect for summer.

Jinhua Ham with Bird's Nest and Winter Melon Soup. Both bird's nest and winter melon are mild, and the Jinhua ham brings out a savory umami flavor, showcasing great skill. In summer, winter melon soup is a must.

Hangzhou-Style Scallion Oil New Zealand Orange Roughy. This dish is a perfect example of using local cooking techniques on imported ingredients. The fragrance of Hangzhou-style scallion oil + the richness of New Zealand orange roughy is a match made in heaven, steamed and deboned. The most ingenious touch is the layer of fresh tofu skin underneath, which absorbs the fish's freshness and the scallion oil's aroma—absolutely unmissable.

Dessert: Swallow's Nest Dumplings in Koi Shape. The adorable design makes it hard to take a bite, but who can resist when it's filled with bird's nest? So, it must be eaten.

Ladies love desserts, so for the two ladies, desserts come in pairs. Two more servings of Hupan 28's version of Mango Pomelo Sago, sweet and tangy—a perfect ending [Kiss].

What I love about Hupan 28's dishes isn't just the lavish use of premium ingredients but how they transform ordinary ingredients like bottle gourd and starch sheets into something new through technique.

After two years of trying, I finally got to experience the Grand Hyatt Hangzhou's summer menu this time [Cute].
Thanks to my good friend for the detailed introduction, which deepened my understanding of Hangzhou cuisine ❤️.

Drunken Juvenile Crab with Moutai and Xiangxue Wine
Purple Cabbage with Golden Scallops in Dressing
Jinhua Ham with Bird's Nest and Winter Melon Soup
Hangzhou-Style Scallion Oil New Zealand Orange Roughy
Spicy Starch Sheets with Lotus Seeds and Crayfish
Double-Braised Bottle Gourd with Fruit Tomatoes
Sea Urchin and Sturgeon Caviar Five-Colour Cold Noodles
Swallow's Nest Dumplings in Koi Shape
Mango Pomelo Sago