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Eat beat

China Daily | Updated: 2018-11-02 08:20
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Getting creative with crustaceans CHINA DAILY

Jing Yaa Tang's executive chef, Li Dong has designed a special menu for hairy crab season that's available until Nov 30, using fresh crabs from Baoying Lake in Yangzhou, Jiangsu province. Li has designed dishes that use crabmeat using traditional Chinese ways and Western cooking methods. Two special cocktails are served to pair with the crab.

The Opposite House, 11 Sanlitun Lu, Chaoyang district, Beijing. 010-6410-5230.

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