十月，正是吃蟹的最佳时节。

    《大酒店》携《洋厨房》剧组一行来到了久负盛名的阳澄湖。站在湖畔，眺望阳澄湖美景，不禁开始期盼起阳澄湖蟹的肥美鲜味。当然，吃蟹的同时，更有大厨准备了五彩斑斓的美食招待我们。

 

昆山花桥希尔顿逸林酒店

 

    昆山花桥希尔顿逸林酒店坐落于昆山的中心区，位置适中，四周景色秀丽，为商务和休闲旅客提供簇新豪华的住宿享受。酒店位于花桥国际商务城，楼高24层，共有398间特别精心打造的客房和套房，以及2,500平方公尺的会议及宴会中心，提供正宗的商务和娱乐服务。

 

厨师：陈昌鸿  行政总厨

 

陈昌鸿大厨为我们带来的是一道西餐——烤鸡胸配彩色柿子椒。这道菜的做法十分的简单：煎熟鸡胸。微炒菠萝和柿子椒，加入意大利香醋，炒蘑菇、香草和奶油，成汁后浇于鸡胸之上便可，是否十分的简便呢？自己在家也能轻松制作西式美味。

 

厨师：陈坚  中厨厨师长

 

陈坚大厨的烹饪主题是色彩。可想而知，一只只白色的圆盘会被怎样装点一新。将鸡腿，马蹄，香菇切成丝状，加入调味料做成如肉圆般的球状，最后在蒸笼内蒸十分钟，再佐以青菜，汤料做装点。主题色为“白”的一道蹄香太爷鸡显得并不那么单调，使人眼前一亮！

 

阳澄湖费尔蒙酒店

 

阳澄湖费尔蒙酒店坐落在阳澄湖畔，饱览湖光山色的迷人景致，是现代都市人休闲度假的绝佳去处。每到秋风起，菊花黄的时节，美食爱好者惦记以久的肉质细嫩、味道鲜美的大闸蟹就上市了，让接踵而来的宾客无不垂涎三尺、大快朵颐。

 

厨师：刘一帆  行政副总厨

 

刘一帆大厨曾在著名的奢华度假胜地——迪拜工作过。而且，世界各地也都遍布了他的烹饪足迹。想必，他做出的美味是集合了很多地方的特色风味的。这道马莎拉香料羊排不仅色泽鲜亮，而且入味鲜嫩。一口咬下去，酥香宜人。

 

厨师：李永航  中厨厨师长

 

去了阳澄湖不品尝一下正宗大闸蟹的鲜美，实在就如同从未到过阳澄湖一般。现在，又多了一个品蟹的好去处。李大厨手法娴熟地将大闸蟹包扎好，放入蒸笼。在打开锅盖的那刻，一股大闸蟹特有的鲜香味铺面而来，吸引着在场每一位的味蕾。

 

吃蟹贴士：

虽然蟹味鲜美于一般的大闸蟹，可是再贪嘴，也不能多食，因为蟹肉性寒，以免腹痛腹泻。

 

此外，蟹黄（蟹膏）的胆固醇很高，患有高血压、心脏病、动脉硬化的人，不宜多吃。而糖尿病患者及肾病患者血压偏高的，也不宜多吃大闸蟹。不要吃死蟹，也不要吃没有经过彻底煮熟的蟹。

 

吃蟹时，用姜醋作调味料，既可帮助消化，也有助于杀菌。蒸蟹放一些紫苏叶，紫苏性味辛温，能解鱼蟹毒。吃蟹配酒，其实可以借酒浇菌，解蟹的寒气。吃蟹后如感到肠胃不适，可用姜片煮水，趁热饮用，有暖胃功效。

 

It is absolutely the best time to savor the fresh plump crabs in October of the golden autumn, the most pleasant and refreshing season of a year.The Grand Hotels editors and “You are the Chef” shooting crew visited the prestigious Yangcheng Lake recently.

 

Doubletree by Hilton Huaqiao/Kunshan

 

Conveniently located in the heart of Shanghai’s new satellite business centre, Doubletree by Hilton Huaqiao/Kunshan offers business and leisure travellers a luxurious new haven amid the scenic splendours of Kunshan. With some 400 custom-designed guest rooms and suites, and more than 2,500 square metres of meeting and banquet space, this 24-storey landmark in the model Huaqiao International Service Park has everything you need for serious business or pleasure.

 

Chef: Louis Chan, Executive Chef

 

Chef Louis Chan presented a western dish named “Toasted Chicken Chest with Colored Bell Pepper”, which is delicious and easy to cook. The first step is to have the chicken chest fried. After that, stir-fry the pineapple and colored bell peppers. Add some Vinegar Balsamic, fried mushrooms, vanilla and butter into the pineapple and pepper; keep frying till it becomes creamy sauce. Pour the above sauce on the fried chicken chest. Ta-Dah! “Toasted Chicken Chest with Colored Bell Pepper” is finished! Isn’t it easy for you now to cook western dish at home now?

 

Chef: Kenny Chan, Chinese Chef

 

Chef Kenny Chan brought his dish with a theme of “colors”. You might imagine how you can decorate the dull white dishes with palatable and nice-looking food. Take the following steps and you can make it! First, shred the drumsticks, water chestnuts and champignon, mix with the seasonings and form into balls. Then, put them into a bamboo steamer, steam for 10 minutes. After that, Sprinkle with chipped green vegetables and some sauce or soup. And the dish named “steamed drumstick with water chestnuts and champignon” is done! This exquisite and delicious cuisine would certainly bring you and your guests a pleasant surprise!

 

Fairmont Yangcheng Lake

 

Fairmont Yangcheng Lake is located on the shores of the scenic Yang Cheng Lake, home of a famous culinary delicacy - the hairy crab. When it comes to autumn, the chrysanthemum is blooming, thousands of cuisine lovers will head into Yangcheng Lake to savour the unique water hairy crab which is reputed for its plump meat and bright orange roe.

 

Chef: Steven Liu, Executive Sous Chef

 

Chef Steven Liu has served at the luxurious vacation resort of Dubai and many other tourist attractions all over the world. His experience enables him to make dishes featuring all kinds of special flavors from all over the world. The dish called  “Marsala Spice muttonchops” catches people not only with its bright, appetizing color, but its tender and moist taste as well. Take a bite, and feel the crispy and rich aroma of the muttonchops.

 

Chef: Jack Li, Chinese Master Chef

 

A trip to the Yangcheng Lake is incomplete without tasting the sweet, plump meat and tasty roe of hairy crabs. Come and enjoy this delicacy of the season cooked to perfection. Chef Jack Li tied the crabs quickly with great skill, and put them into the bamboo steamers. The unique delicate flavor of fresh crabs blew against everyone’s face as the steamer’s cover is opened, evoking everyone’s appetite.

 

Tips for Crab Lovers:

 

Crab meat is delicious, but too much might do harm to you. According to traditional Chinese medicine, crab is "cold" or yin in nature, and might cause abdominal pain and abdominal bloating. Better eat crabs in moderation, no matter how much you love it.

 

Besides, crab meat contains high cholesterol, which can have adverse effects on people’s health, especially those who have high lipids, arteriosclerosis, and hypertension. Besides, diabetic nephropathy patients who have a higher blood pressure shouldn’t have too much crabs, either. Never eat dead crabs or crabs not thoroughly cooked.

 

The best companion of steamed crabs is ginger and bruised ginger. The above sauce can help digest and sterilize. Add some perilla leaf which is “warm” in nature while cooking, and it can kill the disease carried by the fish or crabs. In addition, rice wine  is also the perfect match of crabs. As its "hot" nature, rice wine can balance the energy in the body, warm your stomach and disinfect. If you feel stomach upset after having crabs, drinking some hot water boiled with sliced ginger might make you feel better.